Baked Butternut Squash is so delicious. I personally love squash! Summer squash such as zucchini and crookneck, winter squash like butternut and acorn, and yes even pumpkin!
Some days, I just do not have a clue how to change up the menu when it comes to making a squash side dish. The other night, I came up with this Baked Buttermilk Squash with a Tart Twist recipe after looking over a few dozen recipes that just did not really excite me. Turns out this ended up very good, so I have added it to my recipe files, and I want to share it with you!
Butternut Squash – Easily found in supermarkets. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it taste a lot like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash.
This easy-to-make Baked Butternut Squash recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
Baked Butternut Squash with a Tart Twist Recipe: