This evening, I cooked squash for the very first time. They look enticing at the local farmers' market, and one of my friends had told me they're easy to cook and very yummy, so I took the plunge. Local food and all that.
I started with a butternut squash, washed it, cut it in half (without self-injury, shockingly enough!), cleaned out the seed stuff, and put it in a 400 degree (F) oven in a baking pan with some water, cut side down. Half an hour later, I turned the sides over and put the whole thing back in the oven. Half an hour later, I took it out of the oven and checked it for overall softness. The innards were soft.
My friend had told me to put butter and brown sugar on it, so that's what I did.
I have to admit, I have doubts about the health benefits of eating something primarily so it can be a substrate for butter and brown sugar. Why not jump directly to a brown sugar sandwich?
I had to call another friend to ask about storing and reheating, and he suggested that I put the inner stuff (not the rind) through a strainer, and then tomorrow try it with cream and some thyme or something, or more butter and brown sugar.
It was during the strainer phase that I realized that the squash reminded me of things better forgotten from my Peace Corps days, and suddenly it seemed less appetizing, even as a substrate for butter and brown sugar.
Suggestions? (Remember, these need to be easy suggestions! I'm a cook that had to get directions for baking a squash!)