Squash makes an easy vegetable dish. I will admit, this is my preferred way to serve it. It is ultra simple and tasty.
Butternut squash is one of my favorites. It’s rarely excessively fibrous, and has a delicate flavor. Its mostly “meat” rather than having a huge seed cavity as well.
To prepare it, simply cut it half lengthwise. Using a spoon, scrape out the seed cavity in the bulbous section. Place the two halves on a baking dish (line it with foil if you despise scrubbing off a sugary syrup caramelized onto your pan.) Fill the seed cavity with brown sugar. Using two strips of bacon on each squash, arrange them to cover as much of the flesh as possible. Bake at 350 degrees F. for 1 1/2 hours or until fork tender. (Sizes vary, so the larger the squash, the longer it will need to bake to become tender.)
As for the servings per person, I’ll confess, we often are very casual about meals and the squash may well BE the entire meal. If that is the case, a medium squash will only serve two people. Normally, I’d say one medium butternut would provide four to six servings.
To serve the squash, set the bacon aside from the top. Scrape the soft flesh away from the skin, mixing it with the syrup formed by the sugar. Sprinkle with about 1/4 tsp. salt, if desired. Serve with some of the crisp bacon from the top.
This method works with almost any winter squash. Instead of using your traditional oven, they can also be cooked in a microwave with virtually identical results. I have even wrapped them in foil and baked them in a campfire with great success!