The Butternut Squash Experiment

By June 03, 2010 , ,

I love butternut squash or basically anything potato like… so I bought one spurred by Hungry Girl’s butternut squash hash browns last week.
So they say they are a pain to cut, they weren’t kidding, but I made it happen. (I have since read to nuke them for a minute which is helpful.
Then I peeled it which was pretty hard as well with my little finger peeler (I think mine’s a little better suited for my other love zucchini.)
Ok at long last I had it cut in half and peeled. The next dilemma how to shred it?
I tried my kitchen aid course grater, no real luck. My cheapy drum grater worked better but it sure took a long time.
Eventually I gave up and just chopped what was left to sautéed with my zucchini.
Then per the recipe I added diced onion and the spices and tossed.
Then there’s a step where you’re supposed to lay out the squash on paper towels and sop up all that moisture… by the time I got to that I was pretty over my experiment and wanted to go watch more LOST, so I skipped it.
Oops. Big mistake. Was never able to get the squash to crisp up.

It still tasted yummy though.

I’ll definitely be making more butternut squash stuff in the future with my first time under my belt. I think now that I’ve done it the next time will be faster.
My recommendation, buy one to play with and experiment on as a snack for the first time before incorporating it into a meal.

Hungry Girl : Butternut Hash Browns!

PER SERVING (about 1 cup, entire recipe): 85 calories, 1g fat, 162mg sodium, 20g carbs, 3g fiber, 5g sugars, 2g protein -- POINTS® value 1*
These are too good topped with ketchup... Mmmmmm!
 HG Tip! You don't need any fancy equipment to quickly shred your squash. A basic potato or veggie shredder will do the trick. Just peel a small squash, deseed it, and run it thru the shredder. Weeeee!

  • 1 heaping cup shredded butternut squash
  • 2 tbsp. chopped onion
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • dash ground cumin
  • dash salt
  • dash pepper
  • additional salt and pepper, to taste
  • Optional toppings: ketchup, salsa, hot sauce
Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper. Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat. Add mixture to the pan and cook for 2 minutes. Flip shreds with a spatula and cook for another 2 minutes or so (until mixture is thoroughly cooked and browned). Season to taste with more salt and pepper. If you like, top off with one or more of the optional toppings (everything tastes good topped with these things!). Enjoy!

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