Butternut Squash with Shiitake Ginger Chef Butter
This recipe will work with many kinds of winter squash. I have always thought that butternut is the queen of squash but if you asked my grandmother she would said the Hubbard is the only way to go. Unfortunately Hubbard squash are not readily available and are huge!
- Butternut Squash
- Shiitake Ginger Chef Butter
- Preheat the oven to 400F.
- Choose Butternuts that are thick in the neck, without a pronounced bulge at the base, it will cook more evenly. Cut the squash in half lengthwise and scoop out the seeds. Depending on the size of the squash cut it in quarters lengthwise, or if it is on the smaller size, leave it halved.
- Oil or butter a glass baking dish. Place the squash, skin side up in the dish and bake 30 to 45 minutes until tender. Remove from the oven and put a medallion of Shiitake Ginger Chef Butter in each cavity. Return to oven until melted. Serve with a salad for a delicious light dinner, or alongside roasted chicken or pork.