So what self-respecting vegetable-recipe website takes 2-1/2 years to figure out how to steam winter squash? Oooops.No question what held me back: I like ten fingers and was unwilling to sacrifice a single one to a squash, no-siree.
Here's the trick - and it took all of six minutes, definitely a good investment of time for how gorgeous steamed winter squash turns out.
Slice off the 'neck', first, of a butternut squash (those are the pale brown ones with a round bulb on one end and a long neck) -- not hard with a sharp knife. Then use a vegetable peeler to take off the skin -- or in my case, a knife since the vegetable peeler wasn't up to the job, taking care to keep the neck's flat end of the neck steady on a cutting board, slicing top to bottom. Then cut the neck into rounds about an inch thick, then stack a couple at a time to cut into cubes.
Better yet? I checked: yep, all fingers present and accounted for.
MAKE IT A MEAL Paired with Coffee Chops, the steamed butternut squash made for a fabulous quick supper!
FROM THE ARCHIVES See the Recipe Box for more recipes for winter squash such as butternut, acorn, delicata, kabocha and more. Summer squash? That's zucchini, pattypan, yellow squash, chayote and yes, there are summer squash recipes too!
A YEAR AGO THIS WEEK Quick Supper: Cornmeal Catfish with Warm Potato Salad
TWO YEARS AGO Tomato Bread Pudding IV, believe it or not, it was here that my odyssey with slow roasted tomatoes began.
STEAMED BUTTERNUT SQUASH
Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 4
Time to table: 40 minutes
Serves 4
About 4-pound butternut squash, washed well, neck sliced from main portion (this yields about a pound of squash, you could also cube/cook the rest for later but the cooking time will be longer)
1 tablespoon butter
Salt & pepper
Set water to boil in a steamer. After slicing off the neck, remove the skin of the neck, either by slicing off with a vegetable peeler or a knife. Cut cross-wise into one-inch thick rounds, then two rounds at a time, cut into cubes.
Place in the steamer (if doing more than a pound, may need to do several batches). Cover and let steam until done, about 30 minutes. Drain water, return squash to steamer and toss with butter and seasonings.
NUTRITION ESTIMATE
Per Serving: 76 Cal (32% from Fat, 6% from Protein, 63% from Carb); 1 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 13 g Carb; 2 g Fiber; NetCarb11; 2 g Sugar; 55 mg Calcium; 1 mg Iron; 25 mg Sodium; 8 mg Cholesterol; Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Adapted from Vegetable Love
by Barbara Kafka
Per Serving: 76 Cal (32% from Fat, 6% from Protein, 63% from Carb); 1 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 13 g Carb; 2 g Fiber; NetCarb11; 2 g Sugar; 55 mg Calcium; 1 mg Iron; 25 mg Sodium; 8 mg Cholesterol; Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Adapted from Vegetable Love
by Barbara KafkaNEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.
Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2007
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Your Comments:
Now I'll have to try steaming since I've never cooked butternut that way.
I have a love-hate relationship with winter squash, since it was a butternut I was prepping on the night I ended up in the emergency room as a result of an errant knife...(details too painful to recount, but in the end no permanent damage was done...) Kelly's comment took me back, and reminded me why I usually use Anonymous's roasting method these days.
BTW, the link to Tomato Bread Pudding IV took me back! We were sort of nuts in those carefree bygone days...
best, S
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