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Chef Bill McCabe
Personal Chef


Proud Member of American
Personal Chef Association


Mashed Butternut Squash

October 25th, 2011 by Chef Bill

Below is another one of my favorite Butternut Squash recipes. I use mashed butternut squash in place of mashed potatoes all the time. This item is an elegant side dish that goes well with roasted chicken.

Ingredients:
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup half and half

Preheat the oven to 400 degrees.

Cut off and discard the ends of the butternut squash. Peel the squash, cut in half length wise and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes, or until the squash is fork tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don’t let it brown. Place ingredients including pan liquids and half and half in bowl of a mixer, using the wire whip attachment mix on medium speed. Squash should have consistency of mashed potatoes.

Enjoy Bill

Maple Roasted Butternut Squash

October 5th, 2011 by Chef Bill

Butternut Squash

Below is one of my favorite Butternut Squash recipes to prepare, give it a try and enjoy.
Happy Eating – Chef Bill!

Termed Winter Squash because they keep for three months in cool, dry storage (between 45 to 50°F), in other words, all winter, now is the perfect time to enjoy Butternut Squash. The exterior color ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet, nutty taste that is similar to a pumpkin.

Maple Roasted Butternut Squash
Ingredients:
• 2 butternut squashes, halved lengthwise with seeds cleaned out
• 1/2 cup butter
• 1/3 cup pure maple syrup
• 1/4 teaspoon cinnamon

Preparation:
Preheat oven to 400°. Score cut side of butternut squash diagonally in two directions and place cut side up in a deep baking dish. Melt butter in saucepan over medium heat, add maple syrup and cinnamon. Stir until blended. Brush butter mixture over squash. Cover bottom of baking pan with water and bake in oven for 50 to 60 minutes, or until squash becomes tender and edges are browned.