BUTTERNUT SQUASH (Gloria Pitzer)
Cut butternut squash in half lengthwise. Scrape out seeds with a tablespoon. Place cut- side-down on a non-stick-sprayed baking pan and cover with foil. Bake 375° for 35-40 minutes or til fork tender. Scoop out the pulp and mash with 3 T. brown sugar or to taste, 2 T. butter and 1 T. sour cream til it’s the consistency of mashed potatoes. Place in a non-stick-sprayed baking dish and cover. Bake 350° about 15 minutes or in a microwave oven on high setting for 6-8 minutes.
Butternut Squash recipe is published in our December, 2008 Menu Minder, Issue #302.