Heart shaped Butternut Squash
It has been awhile since I’ve posted a heart shaped food, so here is heart shaped butternut squash. Some foods are commonly heart shaped. You see them often around Valentine ’s Day, but I enjoy taking any food, particularly the un-common ones and making them heart shaped. There is nothing new under the sun, and I’m sure someone has done heart shaped butternut squash before, but I have never seen it. In case you have never thought of it yourself, here is how I did ours.
First of all, this doesn’t work with every butternut squash. You need a butternut squash with a solid neck. Sometimes butternut squash grows with the neck not solidly formed. If you cut into a butternut squash and find it this way, just use it for a different recipe and try another one.
I chose to peal this butternut squash first, but you could cut it and then peal it if you desire. How thick you choose to cut the squash slices is up to you. Mine were cut somewhere around three eights of an inch thick. Starting at the neck end, try to cut even slices until you reach the hollow section of the squash.
The remainder of the squash can be used for a different recipe. Using a good sturdy heart shaped cookie cutter, cut hearts out of squash slices. The scraps can be added to the other part of the squash for another recipe.
When I was making heart shaped butternut squash, I did all this prep work a few days in advance of then I wanted to serve them. I placed the butternut squash hearts in the refrigerator until another day and cooked the rest of the squash for that night’s supper.
When you are ready to cook the butternut squash hearts, place them on a parchment lined baking sheet and bake at 350 for about 45 minutes. Parchment paper might not be necessary, but I did not want to risk my squash hearts sticking and breaking when trying to get them off the pan. Also, the baking time will differ depending on how thick you slice the squash.
We have already had plain butternut squash a couple of times this year. After we ate these, my husband asked what I had done to them or what was put on them. I told him, “Nothing. They were cooked plain.” He said they were really good. It was the hearts. Hearts always make food taste better.