Butternut Squash Ribs or: How I Learned to Stop Hating and Love the Squash

Before becoming vegan, I wasn’t a huge fan of gourds. I wasn’t a fan of the texture or the flavor of those I sampled. But as I say about tofu, I probably didn’t like it because it hadn’t been prepared properly.

The butternut squash we used for this culinary experiment sat in our veggie bowl for well over a week. I’d venture to say more than two, even. What I’m trying to say is it kept really well in spite of our best efforts to ignore it. When it finally came time to disguise the gourd as something delicious, a simple and elegant plan formed in Christie’s brain : enter butternut squash ribs.

Prep for these badboys is deceptively simple:

  1. Cut the squash  into rib-like shapes
  2. Coat in barbecue sauce
  3. Toss in the oven
  4. Wait.

That being said, the star of the show will be the sauce (pronounced sow-suh). We’d encourage you to make your own. We cheated. We got two sauces from OrganicVille; a tangy and a regular variety. This particular brand’s sauces are tasty. Tasty and gluten-free, that is.

Preheat your oven to 400ºF, and once you have properly covered the ‘ribs’ in sauce, arrange them on a baking sheet and toss them in. The objective here is to heat up the ‘ribs’ so the sauce caramelizes a bit and helps soften up the squash, as this variety is decidedly hard uncooked. So, leave it in there for a half hour or until you are satisfied with the softness as gauged by stabbing it with a fork.

Finally, enjoy dem ‘ribs’. The texture for ours was slightly chewy, but harder approaching the rind. Add more sauce as necessary, of course, and don’t be afraid to spice it up if it doesn’t meet your oral expectations.

Peace out, my vegans.

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7 thoughts on “Butternut Squash Ribs or: How I Learned to Stop Hating and Love the Squash

  1. nevadasgirl says:

    I love butternut squash! What a great idea, which I will try with family members that are vegetarian. Shoot, I’ll try myself.

    • Kinenchen says:

      It’s hard not to be won over by tender tangy BBQ without any cholesterol or gristle. 🙂

    • Helm says:

      Cousin Ted Posted on Fresh Bacon and Ribs together And home delrveiy. Talk about living the dream.I agree, the world is a better place after reading this.

  2. b says:

    I LOVE BUTTERNUT SQUASH!! Im making some for baby Jonah right now :))

    • theironclad says:

      Heck yes! Get down on dat squash! Jonah’s lucky to have a parent that cares about what they’re feeding their child.

  3. Those squash slices are smiling at me.

    • theironclad says:

      I know. It’s kind of creepy They sneak in and watch me shower too.

      That’s normal for squash, right?

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