Trader Joe's sells butternut squash by the squash, not by the pound.
This is awesome. I dig and dig and dig and find the BIGGEST SQUASH EVER there. And then I only pay $1.99 per squash. (Obviously I would like to buy them from my local farmers. But now the farmer's market is over for the season. So I buy them from TJ's.)
And then we eat copious amounts of this awesome, inexpensive and wonderfully nourishing squash. I will probably make some sort of variation of this dish for our family's Thanksgiving this year.
I love this dish for dinner, but I also love how easily the leftovers turn into next morning's breakfast. I'll make hot butternut squash mash once or twice a week (a paleo version of oatmeal); with a bit of pure maple syrup, it's one of our favorite breakfasts. But it's sort of time intensive in the mornings. BUT after we have this side dish for dinner, I just stick my immersion blender in the crockpot and puree the leftover squash chunks and I have breakfast done for the next day.
- 4 qt. crockpot
- 4 T (preferably grass-fed) butter
- 1 medium to huge-ish butternut squash, peeled and cubed
- 1/2 cup maple syrup
- juice of one lemon
- 1 heaping tsp. pumpkin pie spice
Turn crockpot on HIGH and add the butter. Let it melt while you (carefully!!) attack the butternut squash.
Peel and cube the butternut squash. (I know, I know, it's easier said than done. Give yourself some time and be careful.) Add all remaining ingredients to the melted butter in the crockpot and, using a large spoon, mix it well.
Cook on HIGH for 4-5 hours. Mix well before serving.
(There will be quite a bit of liquid on the bottom of the crock. Go ahead and blend it into your puree if you're making it with the leftovers. It will give it a creamier texture. Enjoy!)