Squash this

Today, I have a squash.


A beautiful, butternut squash. Along with Acorn, Spaghetti, Buttercup, and, yes, even pumpkin, it is a variety of “winter squash,” which is not to be confused with “summer squash,” which is more like zucchini.

Winter squashes are hard – if one falls on your head, it will hurt. But they’re simple to prepare.  One preparation that I enjoy is to slice it in half lengthwise, scoop out the seeds, put some butter and brown sugar in the cavities, and bake it for about an hour at 400 degrees. Mash up the flesh with some more butter and brown sugar or maple syrup, and you’ve got a side dish that’s almost like a dessert. For you calorie counters out there, that may be a little much, so in honor of you, Mr. or Mrs. Watching Your Weight, we’re just going to do a lighter braised squash that will allow you to have your oreo brownie sundae or your deep fried twinkie later on.

Adapted from Mark Bittman’s “How To Cook Everything.”

2 tbsp. olive oil
1 tbsp. garlic, minced
1-2 lbs. buternut squash, cut into 1/2 inch cubes.
1/4 cup chicken, beef, or vegetable broth (or water)

Heat oil and garlic in a large skillet until garlic begins to color. Add squash and broth, with some salt and pepper. Bring to boil, cover, and turn heat to low. Cook, stirring occasionally, until squash is tender (about 15 minutes).

Uncover pan and turn heat to medium high. Cook until liquid is evaporatred and squah begins to brown (5-10 minutes). Turn heat to low, and cook until squash is as brown and crisp. Season with salt and pepper.