BUTTERNUT SQUASH

I make bns chips ( fries )
Just cut them into sizes you like for your chips, then lightly coat them or spray in oil, and sprinkle paprika, and cook them in the oven

That sounds really good!!!

Butternut Squash Pasta Sauce
2.5 lb butternut squash, peeled, cored, and cut into 1 1/2-inch cubes
1 tsp salt
1 tsp black pepper, freshly ground
3 tbsps olive oil
1/3 cup shallots or onions, small dice (I used shallots)
1 cup water, more as needed
1/4 cup Parmesan cheese, freshly grated and packed
1/3 cup sour cream or Greek yogurt (I used Greek yogurt)
1/8 tsp nutmeg, freshly grated
salt to taste
2 tbsps unsalted butter
12 medium sage leaves, fresh
extra grated Parmesan for topping
freshly ground black pepper
Preheat oven to 350°F. In a roasting pan, toss the butternut squash cubes, 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper together until the squash is evenly coated. Roast the squash for 45 minutes, giving them a stir with a spatula every 15 minutes until the squash is fork-tender. Remove from oven and place the butternut squash in a blender or food processor. Heat the remaining 1 tablespoon of olive oil in a small frying pan and sauté the shallots or onions until they start to brown. This takes a few minutes. Place the onions in the blender or food processor along with a cup of water. Add more water as needed – mine was super thick so I ended up using 2 cups of water. Purée the squash until smooth. Empty the contents into a medium saucepan and set on low heat. Stir in the Parmesan cheese, Greek yogurt (or sour cream), nutmeg, and salt to taste. You don’t want it to boil (and you don’t want the cheese to melt into a giant clump), just heat the sauce. Meanwhile, melt the unsalted butter in a small pan on high heat. When hot, place the fresh sage leaves in a single layer in the butter and fry. Turn them over after 30 seconds and continue to fry until crisp. Remove from pan. Serve the butternut squash sauce over any pasta (I like it with fettuccine – we had a pound of pasta) and sprinkle Parmesan, salt, and black pepper on top. Serves 4.

Since squash are so difficult to peel and slice I prick with a fork or knife and microwave for a minute or 2. Allow to stand and try to cool. Then peel. Lots easier on my hands which have some dexterity problems!

Yeah it often softens it just enough to make it easier... suppose depends on the squash too :-)

This recipe is for Twice Baked Butternut Squash. It makes 6 servings, if you need less the ingredients will need to be changed.

Ingredients
6 butternut squash (about 9 pounds total)
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup plus 1 tablespoon nonfat sour cream
2 teaspoons paprika
6 fresh chives, cut into 1/8-inch pieces
3 tablespoons fresh breadcrumbs, lightly toasted

Directions
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.