Fall harvest: Butternut squash


Farmers markets are winding down. If you catch one of the last markets of the season or hit a farm stand or two, look for a butternut squash, which can be roasted into the perfect fall side dish. Serve it alongside baked pork chops, a ham, or roasted chicken or turkey.

Once you have the squash roasted, try it out in this recipe for Butternut Squash Bake.

ROASTED WINTER SQUASH

(needed for squash bake recipe that follows)

3 pounds butternut squash

1 tbsp. butter, melted

1/2 tbsp. honey

1/4 tsp. table salt

1/4 tsp. black pepper

Preheat oven to 450 degrees. Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly roll pan.

Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.

Bake at 450 degrees for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges and discard. Roughly chop squash.

BUTTERNUT SQUASH BAKE

1 recipe roasted winter squash (see above recipe)

3/4 cup egg substitute

2 tbsp. butter, melted

2 tbsp. frozen orange juice concentrate, thawed

2 tbsp. honey

1/8 tsp. table salt

Dash of ground nutmeg

Preheat oven to 350 degrees. Toss together chopped roasted squash and remaining ingredients in a large bowl. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a lightly greased 1 { quart baking dish.

Bake at 350 degrees for 35 to 40 minutes or until mixture is set.

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