Welcome to What’s On Your Plate?!
Welcome to What’s On Your Plate?!What’s on Your Plate? is designed to be a conversation amongst good eaters. Tell us about a recent meal. Did it meet with rave reviews? Or did it bomb? What side dishes did you pair with the star of the show? Did you try a new ingredient? Find the groceries at great prices?
Share what’s on your plate! Each week a featured foodie* will share his or her plate and then the rest of us will get a chance to link up our own posts or share in the comments what good cheap eats we’ve been enjoying.
What’s on MY Plate?
Remember when we tried out a CSA last month? It seems like a million years ago. Well, I had several butternut squash sitting on the counter as well as a pumpkin and sweet potatoes, all just waiting for me to do something. My plan had been to hide all of the above in baked goods, like pies and rolls.
But, the other night I wanted some kind of fallish side dish to go with our stuffed chicken breast, green beans, and rice. So, I gave butternut squash a try.
I had never cooked it before, let alone eaten it. So it was definitely experiment time.
Since I was in a hurry, I cooked it in the microwave. I split it in half, removed what few seeds were there, and placed the halves cut-side down in a baking dish. I added a little water and covered with plastic.
I know some people object to this mode of cooking, but for now, it works for me. If I had had more time, I would have roasted it in the oven, but desperate times call for desperate measures.
I cooked it for about 8 minutes which left the squash quite tender. I scooped it out with a spoon and mashed it with a fork. Stir in some seasonings and we’re good to go.
Recipe: Butternut Squash Puree
Ingredients
- 1 butternut squash, cooked until tender
- 1 Tablespoon butter
- 1 Tablespoon heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- In medium mixing bowl, mash butternut squash. Stir in butter, cream, and seasonings. Serve as a side dish.
What’s on YOUR Plate?
Share with us a recent meal you prepared. Either link it up below or tell us about it in the comments. Please make sure that you link to www.goodcheapeats.com in your post so others know where the dinner party is.
And don’t forget to pop around and visit the other good eaters participating today. I’m sure you will be inspired to make all sorts of Good Cheap Eats at your house.
In anticipation of the Thanksgiving holiday, there will be no WOYP post next week.
Easy Roast Potatoes You’ll Want to Keep All to Yourself
Mushroom and Onion Gravy Recipe for the Freezer
How to Make Brussels Sprouts Good
Enjoy this Seasoned Corn Off the Cob All Year Long
Easy Stuffed Mushrooms with Bacon & Greens
Thank you for hosting again this week. I hope there are many side dishes, I could use some ideas for next week. I shared my crunchy oven “fried” chicken recipe this time around.
I so lov butternut squash! love how you prepared it without adding a TON of fat! It looks great!
This looks great. Another was I like to cook it this time of year is to peel the squash and cut it into cubes. Then, place in a saucepan with vegetable broth and simmer until tender. Once you can easy mash it, I add S&P, cream, and a tab bit of sugar. I love it this way.
I “roast” mine in the crock pot! Good to hear that you can cook one in the microwave in 8-10 minutes. WOW!
We love butternut squash! I mash it with a bit of real maple syrup, yummy! Glad to hear the microwave…never thought of that.