My butternut squash sm
Posted By: gemini on 2008-11-24
In Reply to: would you share how you do it? - sm
After the squash is peeled and cut in squares, I put them in a glass baking dish, add about a half stick of butter (I use a lot of butter on Thanksgiving), dot the squash well, according to size of the dish of squash (you may need more) and add a cup of apple juice (add more if larger dish of squash) and cover the dish with foil until soft, I also add some cinnamon and brown sugar, however, I now have someone who hates cinnamon, so I have to adjust the recipe to please all. You can also cook them the same as you do your potatoes and mash them, add butter and seasoning, but they are a bit watery and my family prefers them baked with the apple juice and the little spice I mentioned. I use brown sugar, cinnamon and butter in some of my vegetables such as the squash and carrots (I call them "candied carrots") but as the family grows, you have to please all and that sometimes means "changing up" the things you add. I have one guest now who can't have salt or dairy and that's a problem. You have to kind of go with whatever your guests can or cannot eat and sometimes I have to make two versions of everything. I also have one who is allergic to nuts so have to make two kinds of brownies. Long post, but I have a lot of Thanksgivings under my belt and I have had to change my recipes as the family grows. On turkey day, I do use a lot of butter, it just makes everything taste so much better. Just drink more water! But you can use the alternatives, I just love butter on everything on Turkey Day. Happy Thanksgiving!
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Baked butternut squash, YUMMY!! sm
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Squash. Sm
Just take the stuffing right out of the bag and use it. Good Luck and Best Dishes
Squash casserole
Here is one I get harrassed to cook every Thanksgiving, it is really good.
Squash Casserole.
2 pounds yellow summer squash.
3 grated carrots.
1 good-sized onion, chopped
1 can cream of celery soup.
1 small bag Pepperidge farm herb-stuffing.
1 egg
1 8 oz container of sour cream.
1 cup grated cheddar cheese.
1 cup melted butter.
Slice and boil the squash gently but don't cook it to death. (Squash is always better if you slice it up, salt it and let it sit out about 30 minutes before cooking). When squash is done, drain water and mash with a fork. Add the chopped onion and the carrots. Put in beaten egg but temper if first so you don't get scrambled eggs. Then add the can of soup and the sour cream mix well, add cheese Put in enough Pepperidge farm to your liking, I would guess I start with about 2 cups. Mix well. S & P to taste. Put in lightly greased 13 x 9 pan. Take about another cup of Pepperidge Farm and put it in melted butter, this is the topping. Or sometimes I just put plain Pepperidge Farm and put the cheese on top instead of in the dish. Bake at 350 for about 35 minutes.
For my squash soup (sm)
I'm sorry this is going to sound not professional, but I cook by taste.
I take 3-4 pounds of acorn squash, pumpkin, etc., whatever squash I have around. (I have been known to use a sweet potato as well.) Roast them up for an hour or until you can gut them. Put the seeds in the oven to roast for whoever eats roasted seeds. :)
Puree those up until smooth. Then you want about 3-4 cups chicken broth or bouillon to thin it out to your preferred thickness.
In the meantime, I've been cooking up about 7 slices of bacon more or less or maybe a few slices of canadian bacon, whatever you have on hand. When those are all crisped up and some grease drained(and I cut my bacon up precooking), throw in a finely chopped onion with a little bit of salt and sweat them until translucent.
When that's done, throw the bacon and onion into the soup. Salt and pepper (freshly ground, please!) to taste. Your final herb is sage. If you have fresh, go with around 4 teaspoons. If you have dried like my un-green thumb has, use around 1-1/4 teaspoon dried. Throw that in, stir it in, and make a big decision whether you want the soup completely smooth or if you're lazy like me and don't mind the chunks of onion and bacon.
Heat to serving temperature and eat. It's a simple soup and really pretty healthy. It also freezes exceptionally well. I could eat it for every meal.
Hope that was okay--sometimes I'm clear as mud.
we are having meatloaf and baked potatoes and spaghetti squash. nm
nm
Love sage in a squash soup, but no meat here. Blend in some
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