Which would you choose?

Both of these were lying in wait for me today, and several bags of others too!

What to do with butternut squash?

I’d postponed dealing with the butternut squash fresh from the farm. Just the thought of all the possibilites—deterred me till I came upon this post from Dejamo’s Distracted on blogger.com which is said to originate from fooddownunder.com where there are 288 recipes using butternut squash out of a total of some 281,476 recipes from all over the world.

Butternut Squash Saute
1 small Butternut squash
1 Tsbp olive oil
1 tsp salt
1/2 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp freshly ground black pepper

Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2″ dice.

Heat large skillet over high heat. Add olive oil. When it smokes, add squash cubes ad toss well. Sprinkle with salt, cinnamon, cumin and pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.

Taken from a recipe for Black Bean and Butternut Squash Tacos found on fooddownunder.com

Servings: 4