Butternut Squash is a fun squash. Not only can it be used in place of spaghetti but it can also be cubed and roasted, sweetened, and incorporated into just about anything.; but, that is another topic 😉
What do I do with a Butternut Squash? One answer: shred it!
Here’s what you’ll need:
Sharp knife –
Oil of choice – We use Grapeseed oil, but any will work.
Preheat the oven to 350*
Gently wash the outside of the squash with warm water to remove any debris. Wipe dry.
On a cutting board, slice the squash in half lengthwise. Hold on to the squash carefully as it can roll when you cut it. The squash is still good, even if you have sprouts living inside it 🙂
Using a spoon, or your hands, remove seeds. Set the seeds aside for your future garden, livestock, or discard.
Using the oil of your choice, grease the flesh and skin of the squash. Place cut side, or flesh side, down onto a cookie sheet and add enough water so the water just barely comes up over the side of the squash. You can also place it in a baking dish (9×13 or 8×8 depending on the size of the squash). Fill the baking dish half way with water.
Bake for 20 minutes, or until flesh is fork tender.
Remove from oven, using tongs, flip over and run a fork down the flesh. Careful the squash will be hot! You will begin to see little string-like tendrils form as you drag the fork. Keep running your fork over the flesh until the squash is completely shredded. Repeat with the other side.
Toss with your favorite sauce, meatballs, and serve warm!