I’m still on the search for good butternut squash recipes. I’ve given a few squashes away and baked quite a few of them to puree and freeze.
Baking squash is so simple. Just slice the squash in half, use a ice cream scoop to get out the seeds and gunk and bake for 45 minutes or so, face down on a baking dish with a little water. Once it cools, scoop out the flesh and mash/mix/puree until smooth. I measured it into one cup increments and froze it. I’ll have squash forever, I’m fairly certain.
Before this week, I’ve tried soup (awesome) and baked fries (good).
This week, I tried a squash pie, mashed squash and roasted squash seeds.
Butternut squash pie
(via Southern Food)
1 unbaked and chilled 9-inch pie shell
1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.
Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.
Delicious. Tastes just like pumpkin pie and it was quite simple. I went ahead and cooked and pureed a lot of squash, so the process should be a lot easier and less messy the next time I make this pie.
Mashed squash and apples
(Via Start Cooking)
Preheat your oven to 350 degrees.
Peel and seed butternut squash and chop. Peel and slice two Granny Smith apples. Put ½ of the squash into an 8 inch square baking dish. Layer one of the sliced apples on top. Add the rest of the squash. And now layer the second apple. Sprinkle on 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg.
Cover the dish with tin foil and bake it in the oven for about 45-55 minutes.
When the squash and apples are tender, remove the dish from the oven. Add 3 Tablespoons of butter, ½ teaspoon of salt, and ¼ teaspoon of ground pepper. With your potato masher start mashing. Keep mashing until everything is smooth and well blended.
Meh. I’m not a fan of sweet things for dinner, if it isn’t a dessert. So, I’m not sure why I thought I’d like this. I think I would prefer this dish as a dessert rather than a side. It’s not bad, just not my style. It also took a lot longer to bake than the recipe called for, and it didn’t get as soft as I expected.
Roasted squash seeds:
And, I’m going to go out on a limb and say that roasted squash seeds are better than those made from pumpkin seeds.
Hubby and brother bear agree. (I mostly put the work into making these because my brother l-o-v-e-s them. And, we pay him in food.)
But, you should try them. Just clean off the seeds. Pour melted butter over them on a cookie sheet and then sprinkle (or douse, if you are me) with salt and Krazy Salt. Bake until crunchy and devor.
Next on my list – squash lasagna. I’m bravely going where no one has gone before.
Any other recipes for the Kim Squash Test Kitchen?