Two People, One Butternut Squash

I grew up eating acorn squash and never liked it much. Too stringy, the sauce too sweet.   In college I had a piece of butternut squash, simply roasted, buttered and seasoned with salt and pepper.  It was a revelation.  I loved squash from that moment on.  When the kids were at home, I'd cook up a squash for dinner and it was gobbled up.  Now that I'm cooking for just Michael and I, one roasted butternut squash will last us for days. So I thought I'd write up some smaller squash recipes that use just a piece of the squash.  As a bonus, don't forget to roast up those seeds for a tasty snack.

Let's get started.  Peeling a raw butternut squash is kind of a bear.  I try to avoid it by roasting it whole on a rimmed baking sheet, just poke a few holes in it to let out the steam.  But sometimes you want nice pieces of squash instead of puree.  To make it much easier to peel I pierce it all over with a fork and trim off the ends.  Then I pop it into the microwave on High for 3 1/2 minutes.  After it cools a bit, it is so easy to peel with a paring knife of a vegetable peeler.  Then wrap the peeled squash and refrigerate it until you need a chunk of it.  With one squash you can make:

1. Bacon Wrapped Butternut Squash Bites*

2. Butternut Squash Pancakes*

3. Mashed Butternut Squash with brown butter, sage and parmesan OR curried squash soup

4. Roasted Squash Seeds*

*recipe below

By the way, you can also eat it raw.  Just shred it and serve it up tossed with a nice dressing--think slaw.

I was inspired to make bacon wrapped butternut squash bites after enjoying several of them at a party on my friend Liz's farm.  Her sister Kathleen Morris made them with the wonderful squash from the farm and the great smoked bacon from Rieder's Meat Market in Delano.  It's a great little appetizer, but I' must admit we happily ate them fro breakfast this morning.  For those who eat Paleo, this is right up their alley.

Bacon Wrapped Butternut Squash Bites

Bacon Wrapped Butternut Squash Bites

You can prep these early in the day and stash them on baking sheets, covered until you want to bake them off.  This used just half a squash.  Use the thick top part for perfect cubes.

Prep Time: 20 minutes
Ready in 50 minutes

24 (2-inch) cubes butternut squash, about half of one small squash
2 Tbsp. maple syrup
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed Aleppo or other red pepper
12 slices thick cut bacon, cut in half. (about a pound)

1. ​Heat the oven to 425 degrees F.  In a large bowl, toss squash with maple syrup, salt and peppers.  Wrap each cube in a piece of bacon and pin the ends to the squash with a toothpick

2. Arrange bites on a parchment or foil lined (trust me, don't skip this) rimmed baking sheet about an inch apart.  Spoon any remaining maple syrup mixture over the bacon.  

3. Bake 30 minutes or until bacon is crisp and squash is tender.  Cool a minute before serving.

Makes 12 appetizer servings

Butternut Squash Pancakes

Once upon a time, I said you can turn virtually any vegetable into a latke like fritter-ish pancake.  I meant what I said.  This time I use our squash.  It's a yummy little side for simple grilled pork chops and makes a nice light lunch or supper with a salad.

Butternut Squash Pancakes

These are a nice side for breakfast or dinner.  Make them half this size for a great nibble with drinks.
Prep Time: 15 minutes
Ready In: 25 minutes
2 cups shredded butternut squash
1 egg
2 Tbsp. grated onion
1/2 tsp. salt
1/4 tsp. pepper, or to taste
2 Tbsp. flour
sour cream and chopped chives for serving

1. In a medium bowl, stir together the squash, egg and onion.  Stir in salt, pepper and flour.

2. Heat olive oil in a large skillet over medium high heat until hot.  Drop 1/4 cup mounds of batter into pan, spreading with the back of a spoon to make a 2-inch round pancake.  Cook 3 or 4 minutes until browned, turn and continue to cook until other side is brown, about 3 more minutes.

3. Immediately sprinkle with salt and serve topped with a dollop of sour cream and some chopped chives.

Makes 8 (2-inch) pancakes

Tip: reheat any leftovers on a baking sheet in a 425 degree oven for a few minutes.

Toasted Squash Seeds

Heat oven to 425 degrees F.  Boil cleaned squash (or pumpkin) seeds in salted water for 10 minutes or until translucent.  
Drain and spread on a paper towel, patting to dry them.
Scrape them onto a rimmed baking sheet.  Drizzle with a little bit of olive oil.  
Roast for 10 minutes or until golden brown--caution:  If they are smaller seeds, they may not take as long--check after 5 minutes.