Butternut Squash with Minted Green Peas

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 butternut squash (about pounds each)
  • 3 tablespoons butter
  • ¼ cup brown sugar
  • 1 teaspoon powdered ginger
  • 1 package (10 ounces) frozen small green peas
  • 2 teaspoons chopped fresh mint, or 1 teaspoon dried
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  • Preheat the oven to 275 degrees.
  • Split the squash, lengthwise or crosswise, in half. Scrape out and discard the seeds. Cut off a thin slice from the bottom of each half so that it will rest firmly upright in a pan.
  • Melt 2 tablespoons butter and brush the rims and cavity of each squash with it.
  • Blend the sugar and ginger, and sprinkle each half, rim and cavity, with equal portions of the mixture. Arrange the halves on a baking sheet and bake 1 hour.
  • Meanwhile, put the peas into a sieve and run hot water over them for 15 seconds, or until defrosted. Put the peas in a small skillet. Add remaining 1 tablespoon butter, mint, salt, and pepper. Cook briefly until heated through. Do not overcook.
  • Fill the squash halves with the peas and serve immediately.