I'll probably be spending a lot of time at Wegman's this year, and I'm posting here for accountability.
Both of them get only 2 stars in the All-Star Produce Lineup. Here's why:
Macoun apples are probably better for baking than eating out-of-hand. They are like a Macintosh apple, with very white flesh, but are kind of sweet and the flesh is not very firm and crunchy. (I prefer Winesap and Granny Smith apples for eating).
Butternut squash deserves another trial, perhaps with a different recipe. I tried it spiced, with garlic, cumin, cinnamon, pepper, brown sugar and olive oil, and roasted. I think there was too much going on in that recipe. Next time I will just roast it with a little butter and a little olive oil and let it caramelize a bit more.
I'm open to suggestions for that butternut squash.
Here's to 52 in 52 and a healthier 2013! (And if I manage to lose 25 pounds this year, so much the better!)
Would you like to join me in this venture? Let's make it a recipe party!
I just started eating butternut squash this summer and now it is a staple. Use a good serrated knife or peeler (I have a pampered chef serrated peeler that is amazing) and peel the squash. Cut it lengthwise and scoop out the seeds. Cut the squash into bite size chunks. Throw these in a gallon zip lock bag with a little salt, garlic, olive oil and rosemary (or thyme). Shake until the squash is well coated with everything. Pour into a baking dish big enough that the squash is pretty much in a single layer. Roast in the oven at 400 for about 20 minutes, stirring half way through. It is soft when it is done. Serve it is a side dish. Now use the left overs to mix in with brown rice, throw in an omelet, or use as a pizza topping.
ReplyDeleteI have a great recipe for butternut squash. I'll type it up and send it too you.
ReplyDeleteI absolutely LOVE butternut and have a ton of recipes using both butternut and apples. Come visit ~ www.sweetsofstyle.com :)
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