As the squash cooks it will
release some water. The pan should be hot enough that the butter
and this water simmers, but the butter does not burn.
I personally find that young
squash tastes somewhat bland compared to older squash. So when I
harvest my squash from the garden, I store them for a month or
two in a cool cellar before I start to eat them. You may find
that this recipe works better in late fall and early winter when
your squash (either from your garden or from the store) has had
a chance to mature.
This is an extremely easy
recipe, except for peeling the squash. Squash is a rather tough
fruit when raw (yes, I know it looks and tastes like a
vegetable, but technically it is a fruit). I find the easiest
approach is to cut the squash into strips about an inch wide
(following the ridges in the squash) and then to peel and cut
the strips.
Cooked squash should be fairly
soft, with just a hint of firmness. Ideally it should have the
same firmness as a boiled potato just before the potato has been
boiled long enough.
Butternut squashes come in a
variety of sizes, often quite large. If you buy one that is too
large for this recipe, simply peel and cube as much as you need.
Cover the rest with plastic (cling film) and it will keep
several days in the fridge, when you can repeat the recipe with
the remainder. Alternatively, cook all of it and then warm up
the leftovers the next day by briefly frying them in butter.
A good butternut squash, like
its name indicates, tastes slightly of butter and of nut. This
recipe brings out both tastes.
About
Squash:
Squash is native to North America and was unknown in Europe until it was
imported from North America. Most recipes call for it to be baked or
boiled, but a French friend taught me to fry it in butter and I find
this is the best way to cook it.
I can't say that this is a traditional French recipe. However, it is too
good to exclude simply because it isn't French, and I'll use the excuse
that I learned the recipe in France.
Of all the squashes, my favourite is Butternut Squash. In the UK, this is
also know as the "Crown Prince" squash. This recipe is intended for this
squash; it may work for other squashes, but I make no promises as the
different types of squash vary a lot in taste and texture.
