MommaPeachez had a bountiful harvest of butternut squash this year.
Butternut squash can be intimidating. They have a rock hard exterior that can easily deflect even a sharp kitchen knife. They are big and heavy. What to do with four of them??
I've challenged myself to find some new recipes and to use up every single one of them before, say, my youngest daughter graduates college. That should give me plenty of time. Or I could cook them up this winter. yeah.
My trick to managing these behemoth squash is the microwave.
Cook the whole squash in the microwave on high for about 5 minutes. This will soften it up enough to make it easy to split open. Cut the squash right down the middle, scoop out the seeds and put it back in the microwave for 12-15 minutes on high. There you go, cooked squash.
Squash #1 went down today. I adapted (substituted squash for sweet potatoes) this recipe for Sweet Potato Pound Cake that was in my paper this week. This recipe comes from a new cookbook by Melissa Gray and is titled All Cakes Considered. Melissa is a producer for "All Things Considered" on NPR and she tested all her recipes on the "All Things Considered" staff.
I love pound cake and this one is delicious. yum.