Monday, January 13, 2014

Meatless Monday: Butternut Squash Hash

We are well into January now, and it’s time to use up any winter squash remaining from last fall’s harvest. If the stems are intact and you’ve been keeping it in an evenly cool place, your winter squash, particularly butternut, should still be in good shape. If you wait much longer, however, the squash could dry out and become stringy.

Winter squash must be cooked before freezing. 

Baking is one method. 
  • Preheat the oven to 350°F.
  • Cut your squash in half.
  • Remove the seeds. 
  • Brush a bit of oil on the cut surface.
  • Turn squash upside down on a baking sheet. 
  • Roast until tender when pierced with a fork, about 45 minutes.
  • Let it cool.
  • Scoop out the insides.
  • Mash.
  • Eat or freeze. [Ziplock bags work well. Be sure to squeeze out any excess air.]

I prefer roasting.
  • Preheat the oven to 400°
  • Cut your squash in half and remove the seeds.
  • Peel. [This is the most difficult part. You might find it easier to cut the squash into smaller pieces before peeling.]
  • When the squash is all peeled, cut it into 1” cubes.
  • Toss with 2 T olive oil and salt and pepper to taste.
  • Spread in one layer on a baking sheet or in a black, cast iron pan. 
  • Stir with a spatula once or twice.
  • Roast until fork tender, about 30 minutes.
  • Eat or freeze. [See above.]

Here is my favorite way of serving my baked butternut squash. My inspiration for this original recipe is my usual order at Georgie’s Diner in West Haven, Connecticut. [I enjoyed some yesterday!] 



  • 1 good-sized butternut squash
  • 2 Tablespoons olive oil
  • Salt 
  • Pepper
  • Rosemary, sage, or thyme.


  • Preheat your oven to 400°.
  • Prepare the squash for roasting. [See above.]
  • Toss the cubes with the olive oil, salt, pepper and 1 teaspoon of herbs. I use thyme. Georgie’s uses rosemary and sage. 
  • Spread in one layer in your pan of choice. [A cast iron skillet works really well.]
  • Roast for 30-40 minutes, stirring at least twice.

    This makes an excellent entrée for brunch or a light supper when served with eggs and sliced toast.

    I like it with two poached eggs on top, with Chabaso Bakery’s Cranberry Pecan Loaf, sliced thin and toasted, as shown here.

    Have a great week. Stay warm. Eat well. 

    On Mondays I often blog on food, food issues, or gardening in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”

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