Butternut Squash

Easy way to dress up plain winter squash.  Our friend described this as "Kinda like mashed potatoes, except way better!"

3 cups cooked butternut flesh
3 eggs, lightly beaten
¼ teaspoon nutmeg
Salt and pepper to taste
2-4 tablespoons melted butter

Half and seed squash, place face down in baking dish in 1 inch water.  Bake at 400 until tender.  Cool.  Puree all ingredients.  Put in baking dish.  Bake at 350 for about 30 minutes.

1 butternut squash, cut in half, seeds removed
2 onions, chopped
3 tablespoons butter or oil
1 cup sun dried tomatoes packed in oil, or 1/2 cup dehydrated tomatoes
1 quart chicken stock
1/4 teaspoon chili flakes
salt and pepper
sour cream

Roast squash at 350 until soft, about 1+ hour.  Scoop out flesh after it has cooled.  Meanwhile, saute onions until tender.  Add tomatoes, stock, chili flakes, and squash.  Simmer about 30 minutes.  Puree soup.  Season to taste and top each bowl with a dollop of sour cream.

Availability: September-December (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least into November and can last much longer depending on conditions.

Roasted Butternut Squash

1 Butternut Squash, cut in half with seeds scooped out
1/2 cup of water
butter
maple syrup (optional)

Place squash cut side down in a baking pan with a ½” of water and bake at 350 degrees until easily pierced with a fork (about one hour).  Serve warm with melted butter and a little sweetener (optional).  Leftover scooped out flesh can be pureed into a creamy soup.