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Dinner · Home cooking · Project
Savory Squash
Vegetables with conviction, from the public-domain kitchen — kept the way its author wrote it.
- 15 min hands-on
- 65 min total
- Serves 4
- about $4–7 a serving
- Vegetarian
- oven
- sheet pan
- baking dish
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1Butternut Squash
- ½ Stickbutter
- Salt, to taste
- St. Augur Blue Cheese
- Chives
Method one step at a time, with timers in the app
- Peel Butternut squash and discard both ends. Cut in half lengthwise, scoop and discard seeds. Cut in half lengthwise again.
- Place face down on greased baking sheet. Rotate to roast the other face after 20 minutes, Check at 45 mins with a toothpick for softness.⏱ 20 min
- Cut up into 2 inch chunks and toss into stand mixer. Mix on high and add a half stick of butter and salt to taste. Stir in half of the St. Augur blue cheese.
- Pour into casserole dish. Stir in any extra blue cheese to taste or crumble on top. Lower oven to 300 and bake the mashed squash for 15 minutes.⏱ 15 min
- Garnish with chopped chives on top.
Allergens, with the fine print read
- ⚠Contains dairy.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joe-powerhouse, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.