Okay, so I’ve been messing around with canned squash lately, and let me tell you, it’s been a game-changer. I used to think canned stuff was only good in a pinch, but this has totally changed my mind. The other day, I decided to whip up something using this canned butternut squash I had sitting in my pantry.
First off, I opened the can, drained it really well. It’s not winter, but I felt like it was so good to open a can of squash. The squash was already cooked, which saved me a ton of time. I mean, who has the time to peel, chop, and roast a whole squash these days? Not me!
Next, I heated up some oil in a pan. Nothing fancy, just your regular frying pan. I dumped the squash in and started to sauté it. I wanted to get it a little browned and crispy around the edges, you know? Give it some texture.
- A pinch of salt, because, duh.
- Some black pepper, just a dash.
- And here’s the kicker – a little bit of cinnamon.
Here’s what I tossed in there:
Sounds weird for squash, right? But trust me, it totally works. It brings out that natural sweetness of the squash. I let it all sizzle together for a few minutes, stirring it now and then. It’s so easy, just a few simple steps. The smell was amazing, by the way. Sweet and savory all at once. This versatile ingredient opens up a world of culinary possibilities.
Once it was all heated through and slightly crispy, I took it off the heat. And there you have it, folks. A super easy, super tasty side dish ready in minutes. I’ve also tried roasting it with some other veggies, and it turned out great. From sautéed to roasted, canned squash is great cut in half and roasted in the oven. I also like to cut the skin off and seeds out before cooking. I’m thinking of trying it with some white beans and spinach next time. Canned squash is definitely a keeper in my kitchen now. It’s cheap, it’s easy, and it’s surprisingly delicious.
You gotta try this at home. Seriously, go grab a can of squash and start experimenting. You won’t regret it!
