World Mags®
food | recipes
W inter squashes appear in
stores in early fall. Enjoy
their meaty, slightly sweet
flesh mashed like potatoes
w ith butter, salt, and
pepper. They’re also good
roasted or baked.
FROM PAGE
195
Baked Butternut Squash
with Thyme
s t a r t
to
f in is h
40
min.
OVEN
350
°F
2
butternut squashes (about 2 lbs. each), halved
lengthwise and seeded
4
Tbsp. butter
1
tsp. coarse salt
3
to
5
fresh thyme sprigs
1
. Preheat oven to
350
°F. Lightly oil a large shallow
baking pan. Place squash, cut side up, in pan. Place
1
Tbsp. of butter in each squash half. Sprinkle
with salt and top with thyme sprigs. Bake
30
to
40
minutes or until tender. Remove from oven and let
cool slightly.
2
. Slice squash into individual servings or scoop
out flesh from squash into a bowl (discard skin and
thyme sprigs).
Makes 8 servings.
each
s e r v in g
137 cal, 6gfat, 15 mgchol, 249 mg
sodium, 22 g carbo, 4 gfiber, 2 g pro.
AN E A SY ‘ N U T ’
TO C R A C K
To cut hardshell
squashes like this
butternut, lay squash
on a cutting board.
W ith a large, sturdy
knife slice off stem
end. Next cut a thin
slice from a rounded
side so squash won’t
roll. Cut in half
by working blade
through squash
with a firm rocking
motion. Scoop out
seeds— squash is
ready to cook.
B ETTE R HOMES AND GARDEN S | OCTOBER 2 0 10 | BHG.COM
2 5 1
Tlvo
n
e
w
m
o
u
t
h
w
a
t
e
r
i n
g
ideas.
S till o n ly
$3
p
e
r
se rvin g .
For more low-cost, high-flavor meal ideas, visit mccormick.com/value
tExcepr that which occurs naturally in yeast extract and hydrolyzed vegetable proteins.
©2010 McCormick & Co., Inc.
