This recipe is baked butternut squash, baked in the oven, with heavy cream and cheese on the top. The butternut squash is naturally sweet and has one beautiful flavor which goes very well with the heavy cream and cheese.
of a cup parsley or 1/4 green salad, for decoration
Serving Size: 1 (285) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 2 g2 %
Total Fat 0.3 g0 %
Saturated Fat 0.1 g0 %
Cholesterol 0 mg
Sodium 592.7 mg
Dietary Fiber 5.7 g22 %
Sugars 6.2 g24 %
Protein 2.8 g
Wash the squash just a little bit, and then peel the squash with sharp knife of if you have potato peeler. With potato peele is easier and quicker to peel everything. Save the remains for food photos :) I highly recommend getting the peeler. It will make your life easier when you peel it.
Second, cut the squash in slices. The slices should be 1 cm thick or how you like it.
Third, remove all the seeds from every slice.
Cut the squash slices in small square pieces.
Boil the water and cook the squash 15-20 min just because the squash is very hard. With little bit of cooking will make baking easier and quicker.
When the squash is not so hard anymore, remove the water from it.
In a glass baking bowl, put a little bit of heavy cream on the bottom.
Put the half of the squash squares pieces in a baking bowl.
Cover the top with half of the heavy cream and half of the cheese.
Put the rest of the squash in a bowl and cover it with the rest of the heavy cream and cheese.