Enjoy your butternuts! And you definitely will with this Butternut Asiago Squash.
Its fall and we are dreaming of brightly colored leaves, cooler temperatures, our favorite scarves, and trips to the pumpkin patch. All the gourds and squashes in different shapes and colors delight me. And I have made it my mission in the past to let everyone know that they aren’t just for decoration. Each and everyone can be eaten and enjoyed. You just have to know how to attack it.
Butternut squashes have gained a great deal of popularity in the past few years. I admit to jumping for joy when I see that the Autumn Squash soup is back on the menu at Panera or when I find my beloved butternut squash ravioli in the pasta section at the grocers.
But how do I cook it at home? You might be asking yourself. This funny shaped pale orange squash need not be a mystery any longer. This recipe will have you enjoying the sweet and nutty flavor of fall in less than 10 minutes.
Ingredients
- 1 butternut squash
- 1 cup shredded asiago cheese
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- Cut the butternut squash in half lengthwise and scrap out the seeds. (You can easily save the seeds to plant in your garden next year or roast them on a baking sheet in a little olive oil.)
- Rub the edges with and inside with the butter and place the halves flesh side down on a plate or in a baking dish.
- Microwave on high for 5-8 minutes or until you can easily push a fork through the shell.
- Allow the squash to cool then scrap out the insides into a serving dish.
- Add salt and pepper to taste and sprinkle with the cheese.
