Baked squash

Isn't Fall just the best?  I love the crisp weather and yummy comfort foods.  Last week our CSA provided winter squash.  Now add this to the list of things I don't enjoy eating (I recall many a dinner ending with me sitting there, 2 bites of squash on my play, and me refusing to even choke that tiny bit down much to my mom's chagrine). But I was thrilled to see this in our box because squash is good for little ones, and Miss T loves sweet potatoes so I figured she would like this too.  The farmer provided tips for preparing the squash thank goodness!  It was so smooth!  

Directions:

Wash squash thoroughly

Using a sharp knife, cut squash in half length wise

Place cut side down in a glass baking dish in about 1/2"-1" of water.  Cover.

Bake at 400F for 45-60 minutes.  You can tell its done when the shell of the squash is soft.  

Remove the cover and continue baking for 10-15 minutes to caramelize 

Let cool, then either slice or scoop the meat out of the shell.

T ended up not liking the butternut squash we had last week.  It smelled delicious and I was half tempted to eat it myself!  My 7 year old inner child held me back though. A co worker told me to stir it into soups to thicken the broth and add nutrients.  I've got it in my crock pot chicken tortilla soup right now (don't tell my hubby), which also used some of my freezer peppers.  I will let you know how it turns out!