Last fall I had my first kitchen encounter with a squash. I came away from that side dish injured and wary. However, I'm determined not to be intimidated by squash and to have another go at it this season. Multiple varieties. Various preparations. All potentially yummy. And this time, hopefully no Band-Aids required.
Caputos had squash on sale for 29 cents/pound this week, so I stocked up! First attempt: butternut squash soup in my slow cooker. Starting...now.
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UPDATE: The soup was DELICIOUS! Here's the
Butternut Squash Soup recipe from Stephanie at A Year of Slow Cooking.
Additionally, I came away from this encounter unscathed. Hooray!
Here's a
Helpful Tip for prepping butternut squash: microwave the squash for 3-5 minutes on high. This softens the skin a bit so that it's easier to cut through. Then, carefully use your biggest, sturdiest knife!
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