What to do with all this beautiful squash around the house? I’m going to try a variation of this recipe from Whole Foods Market’s site. I love butternut squash and it’s much easier to prepare than I had imagined. Any squash can be baked in an oven at 375 for 1 to 1 1/2 hours (depending on the size). Just be sure to poke some vent holes and place on a baking sheet.
We had some butternut squash the other night and the kids ate it, but the rest of this story is even better. I had some left over and I was competing in the neighborhood Oktoberfest potato salad contest. I thought that the squash would add a little color to the dish and it was SO good in there! I WON the contest!
I did a variation of Emeril’s recipe:
1 cup mayonnaise (I used ranch dressing!)
3/4 cup cilantro leaves
1 tablespoon minced garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds small new potatoes, cooked and halved (unpeeled)
1/3 cup finely minced onions (I used green onions)
In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.