Everyday Mom's Meals: Generations of Squash
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Wednesday, October 5, 2011

Generations of Squash

I know most of us have recipes that have been passed down from one generation to the next, year after year. Your grandma's cookies, your mother in law's bread, your great aunt's pie. But I think most families also have techniques that are learned, used and passed on. How many new brides have uttered the words to their questioning grooms, "I'm making it this way b/c that's way my mom does."? A lot I would say. A lot of us cook the way we were taught to cook, and certain dishes are ones we "coast" through. Meaning we don't think about, might not even know an actual recipe for, and our hands can practically prepare them w/o our brains thinking about them. My family are big squash eaters. My dad's parents used to grow them in their GIGANTIC garden (I wish I had photos to show you....you would be amazed) and my grandma would freeze container after container. My dad learned this, so when he used to have a garden my parents would do the same thing. Today, even though they buy their squash on an "as needed basis" this is still the way they cook them. Acorn, winter, butternut...it doesn't matter. They all get prepared the same way and each turns out as perfect as the last. I guess the old adage is true. "If it ain't broke don't fix it". So while I might try new ways to enjoy the butternut squash that are still coming alive in our garden, I will always "come home" to the tried, true and tested. Who am I to mess w/ generations of wisdom?

Mashed Butternut Squash

1 medium butternut squash
2 TBS butter plus more for mashing (Approx. 5 TBS total)
Salt and Pepper to taste

Cut squash in half, so you have two long pieces. Scoop out seeds and pulp. There is NO need to peel. Place flesh side up on a foil lined baking sheet. Place 1 TBS butter in the center of each squash. Season liberally w/ salt and pepper. Cover w/ foil and bake at 350 for 1.5-2 hours. When a knife inserted goes the whole way through easily, it's done. Take out of oven and very carefully scoop flesh away from skin. Place in a bowl and mash w/ potato masher. Add butter, salt and pepper. Mix until smooth. This can be reheated in microwave right before serving. 


Shared on This Chick Cooks Oct. 5, 2011
Shared on Lady Behind The Curtain Oct. 5, 2011
Shared on It's A Keeper Oct. 6, 2011
Shared on Around My Family Table Oct. 6, 2011
Shared on Miz Helen's Country Cottage Oct. 6, 2011
Shared on Recipes For My Boys Oct. 6, 2011

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5 comments:

Bobbi said...

I wish I could get my family to eat butternut squash because I love it!!

Stop by my blog. I gave you an award :)

http://bobbiskozykitchen.blogspot.com/2011/10/my-first-award.html

carolinaheartstrings said...

This does look yummy. My folks ate this kind of squash all the time when I was a kid! Thanks for sharing. Nice post.

Lillian Child said...

Squash is definitely one of those vegetables you either love or hate. I don't mind it if I can smother it with butter and cinnamon sugar. :0)

Miz Helen said...

Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen

Debi said...

Love this! I am going to buy a Butternut Squash just because of you! Thank you so much for sharing on Thursday's Treasures! <3 and hugs!