View Full Version : What to do with overcooked butternut squash?
03-08-2002, 07:26 PM
Dang! I cooked the squash too long and I just HATE mushy veggies. Does anyone have a recipe or idea that I could try in order to use up the squash?
03-08-2002, 09:15 PM
6 to 8 serving
BUTTERNUT SQUASH AND CAARROT PUREE ITH MAPLE SYRUP
4 Tablespoons butter
1 onion, chopped
3 carrots, peeled, thinly sliced
3 1/2 pounds butternut squash, peeled, seeded, cut into 1/2 in pieces
1 cup fresh orange juice ( I used regular)
3 Tablespoons pure maple syrup
Melt 2 Tablespoons butter in large pot over medium heat. Add onion and saute until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and saute until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and saute until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes . Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper.
Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat.
03-08-2002, 10:47 PM
Shoyski, I have the same problem sitting in my fridge right now. A friend of mine makes white bread with cooked squash in it that I thought was quite good. I'm planning on making it tomorrow, but haven't yet. I have the recipe if you're interested. You couldn't really taste the squash in it.
03-09-2002, 05:22 AM
How about turning it into a butternut squash soup. This is very good. Just eliminate the roasted squash step.
* Exported from MasterCook *
Roasted Butternut Squash Soup
Recipe By :
Serving Size : 10 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds butternut squash
4 ounces maple syrup
1 tablespoon canola oil
1 cup white onion -- medium dice
3/4 cup leeks -- medium dice; white only
3 cloves garlic -- sliced
2 cups sweet potatoes -- peeled and diced
1 tablespoon thyme, dried -- or 1 fresh sprig
1 cup sherry wine
1 1/2 quarts water
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1 tablespoon lime rind
1 tablespoon lime juice
1/2 teaspoon cinnamon
2 cups 1% low-fat milk
Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper. Roast covered for 1 hour at 375 degrees or until soft.
Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir. Add the roasted squash meat (not skin) and stir. Add wine, water, nutmeg and cinnamon, ginger, lime zest and lime juice. Season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth. I use a hand held blender and puree in the pot. Put soup back into pot and stir in milk and remaining maple syrup. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.
Serving size: 1 1/2 cups. Makes approximately 16 cups. WW123 = 4 points per serving
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 235 Calories; 2g Fat (9.0% calories from fat); 5g Protein; 47g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 45mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1363 0 0 0 0 0 0 0 0 0
03-09-2002, 06:35 AM
I make this pie a lot now. Its my grandmother's recipe lightened. I use CL complete's pie crust (the one with the vinegar in it).
1 cup cooked butternut squash
1 cup maple sugar (unpacked brown sugar works too)
1 tbsp cornstarch
1 egg, beaten
1 cup evaporated milk (I use fat free and it doesn't change the taste)
1 tsp ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 9 inch pie crust, unbaked
Preheat oven to 350 degrees F. In an electric blender mix squash, sugar, cornstarch, egg, milk, and spices. Pour the mixture into the pie shell and bake for 50 minutes.
03-09-2002, 09:53 AM
Shelley, I know you haven't fed Tru solids yet, but you can puree the squash for baby food and freeze it for when he's ready. I freeze mine in ice cube trays, then transfer it to freezer bags. It should keep for at least 2 months.
03-09-2002, 03:20 PM
Hey, thanks everyone! New recipes are always handy and they all look like something I would like to try. Krista, your idea intrigues me as I was thinking a couple of weeks ago that I'd like to try my hand at making Tru's food. Plus, it gives me an excuse to go buy a Braun gadget! ;)
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