I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Baked Butternut Squash

1 medium butternut squash (or other winter squash)
1/4 cup Half ‘n Half, whipping cream, or evaporated milk;
    or 2 Tbsp. butter
2 Tbsp. brown sugar
1/2 tsp. salt
Dash of pepper
Dash of cinnamon

Cut squash in half and remove seeds and membranes.  Peel and slice squash and put in medium baking dish (or leave unpeeled and put halves in baking dish).  Add cream or butter, sugar, pepper, and salt and sprinkle top with cinnamon.  If using halves, put mixture in cavity of squash halves.  Bake 1 hour at 350 degrees until squash is tender.  Stir a couple of times or brush top of squash with mixture in cavity if baking in halves.

 
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