But here you go. The butternuts have been baked and made into a side dish for Thanksgiving dinner, a beautiful, decorative pie, and enough left over for butternut burritos!
To bake squash, cut in half lengthwise and remove seeds. Place cut side down on a cookie sheet and bake at 350 degrees F. for one hour. Poke with a fork to be sure all parts are done. (The hollowed out part cooks faster.)
|Here you see the squash after baking. I've turned them over with a fork and a potholder. They are steaming hot and need to cool before you can scoop out the flesh. Cooking them upside down keeps them from drying out, but in this type of pan (cheap) they will pick up an off color (!) from the metal if you don't turn them over right away|
|Once the squash has cooled, use a spoon to scoop the flesh into a large mixing bowl. Puree by mashing with a potato masher until no large lumps remain.|