Silky butternut squash dish!
So, so simple... Just cut the butternet squash in half the long way and scoop out the seeds. In the little reservoir where the seeds were, throw in a 1/2-tbs. butter, and then sprinkle both halves with a pinch of salt, paprika or chili powder, a grating a fresh nutmeg, pinch of cinnamon, a little dried basil or oregano, a drizzle of olive oil, and a splash of veggie r chicken stock and some kind of juice (apple, orange, lemon). I covered my baking sheet tightly with foil and left the squash in a 375-oven for 45 minutes, because I wanted it falling-apart soft. Then it went into my food processor for a quick puree--no need to add anything extra--and it was fantastic! Beautiful rich orange color, great blend of sweet/spice, and just delicious. We had ours with roast chicken and asparagus. :-)
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