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Butternut Squash


Butternut squash is a unique squash, not only because its name is the same as the butternut tree (in the walnut family) that has egg shaped nuts, but because of its color. Butternut squash is orange. Really orange! And to me this orange squash is quite frankly buttery in flavor!

Songs with the word orange in them are quite rare probably because there are not many words that rhyme with it. Fortunately, there is one “orange” jazz song that continues my countdown to Valentine’s Day with romantic songs on the blog. So check out “Orange Colored Sky” sung by the incomparable Nat King Cole.

Butternut Squash


  • 1 butternut squash
  • 2 cups water


  1. Preheat oven to 425 degrees.
  2. Wash butternut squash.
  3. On a cutting board, carefully cut top off butternut squash then cut in half lengthwise.
  4. Scoop out seeds. Throw seeds away.
  5. Place each half upside down in a 9”x13” baking pan with 2” sides.
  6. Pour water over squash. Cover with foil.
  7. Bake at 425 degrees for 35 minutes or until butternut squash is easily pierced with a fork.
  8. Remove from oven and remove foil. Allow butternut squash to sit for 10 minutes.
  9. Scoop inside of butternut squash into a serving bowl.
  10. Serve with butter or cinnamon honey butter.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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