Lakota, buttercup, acorn and butternut squash
My new favorite fall squash has to be the Butternut! It has a nuttier flavor to it then others and I love how easy the are to peel! I simply cut the neck of the squash – the bottom half is where all the seeds are and my chickens LOVE this for a treat! Next I cut the stem off then I use a knife to slice the outer skin off. I cube the squash and boil it until it’s fork tender.
I add half a stick of real butter, 1/2 cup Maple Syrup , salt and pepper to taste then whip it together with a blender. If I have any leftovers ( usually not) I freeze the remainder as is for another meal!
This same recipe can be used on any fall squash. The only one I do different is the acorn squash. The acorn I cut in half, remove the seeds. Poke holes with a fork throughout the meat of the squash then add about a tablespoon of butter to each side, salt and pepper to taste and fill with Maple Syrup then bake @350* for about 40 mins or until fork tender. Enjoy!
Lakota, buttercup, acorn and butternut squash shown clockwise. Lakota Squash Recipe is featured in a separate post.
