Saturday, November 10, 2007

Spicy Butternut Squash

I make this recipe in my microwave oven, because that really speeds things up. You can probably make it in a regular convection oven, and maybe even brown the cheese under the broiler. Please drop me a note if you try that, and include how long it took and at what temperature you set the oven.

1 Medium butternut squash (about 1 lb), peeled, deseeded and cubed
1/4 cup finely chopped sweet onion
1 clove garlic, minced (use a clove of Twenty Pepper Garlic for a spicier dish)
1 Tbs butter or butter substitute
1/2 cup chunky salsa, such as Bone Suckin' Salsa (mild or hot depending on your preference)
1/2 cup shredded cheddar cheese, divided into 1/4 cup portions
Optional: Salt and ground black pepper to taste

Place the squash cubes in a 1 1/2 quart microwave-safe casserole, and add 2 tablespoons of water. Cover and cook at full power for 6 to 8 minutes, or until the squash is tender when pierced with a fork, stirring once while cooking. Drain and remove the squash into a separate bowl. Add the butter, onion and garlic to the casserole dish and cook at full power, uncovered, for about 2 minutes or until the onion is tender. Stir in the salsa, half the cheddar cheese, and the salt & pepper (if using) into the onion/garlic mixture, and gently fold in the squash cubes. Cook at full power, uncovered, for 2 to 3 minutes or until everything is heated through. Add the remaining cheese on top, cover, and let stand for 1 to 2 minutes to melt the cheese. Serves 4

Zestfully yours,

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