Baked Butternut Squash
1 butternut squash, halved lengthwise and seeded
1 T. butter, divided
water
salt and pepper to taste
*Preheat oven to 350 degrees. Place butternut squash, cut side down in a 9 X 13 baking dish. Pour water into dish around squash halves. Bake in preheated oven until tender and easily pierced with a fork, about 1.5 hours. Carefully remove the skin with a fork. Top halves with butter and season with salt and pepper.
Baked Hubbard
2 pounds Hubbard squash
lemon juice
brown sugar
butter
salt pepper
*Cut squash into quarters, remove seeds and fibers. Place in a pan with 1/4" of water. Sprinkle with brown sugar, salt, pepper, and lemon juice. Dot with butter. Cook in a 350 degree oven for 30 minutes. Uncover and baste with more butter. Bake for an additional 30 minutes until tender.
Roasted Acorn Squash
2 Acorn squash, halved and seeded
3 T. unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 1//2 cups low-sodium chicken broth
1/4 cup half and half
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 pinch salt and pepper to taste
*Preheat oven to 400 degrees. Put squash cut side down in baking dish. Pour enough water into the dish to cover bottom. Bake in preheated oven unto the flesh of the squash is easily pricked with a fork (about 45 minutes). Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside. Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft----about 5-7 minutes. Pour chicken broth into the pot. Add squash. Bring the mixture to a simmer and cook for 20 minutes. Pour mixtures into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving onto blend. Puree in batches until smooth and return to pot. Stir in half and half, nutmeg, cinnamon, salt, and pepper. Thin with water if needed
Squash Pie
2 cups cooked, mashed Hubbard squash
3/4 cup packed brown sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. salt
3 T. butter, melted
1 T. molasses
2 eggs, lightly beaten
2 cups milk, scalded
1 pie shell
*Combine all ingredients except pastry and mix well. Pour into pie shell. Bake in a preheated oven at 450 degrees for 20 minutes. Reduce heat to 350 degrees and bake for another 30 minutes or until firm in center.
1 butternut squash, halved lengthwise and seeded
1 T. butter, divided
water
salt and pepper to taste
*Preheat oven to 350 degrees. Place butternut squash, cut side down in a 9 X 13 baking dish. Pour water into dish around squash halves. Bake in preheated oven until tender and easily pierced with a fork, about 1.5 hours. Carefully remove the skin with a fork. Top halves with butter and season with salt and pepper.
Baked Hubbard
2 pounds Hubbard squash
lemon juice
brown sugar
butter
salt pepper
*Cut squash into quarters, remove seeds and fibers. Place in a pan with 1/4" of water. Sprinkle with brown sugar, salt, pepper, and lemon juice. Dot with butter. Cook in a 350 degree oven for 30 minutes. Uncover and baste with more butter. Bake for an additional 30 minutes until tender.
Roasted Acorn Squash
2 Acorn squash, halved and seeded
3 T. unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 1//2 cups low-sodium chicken broth
1/4 cup half and half
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 pinch salt and pepper to taste
*Preheat oven to 400 degrees. Put squash cut side down in baking dish. Pour enough water into the dish to cover bottom. Bake in preheated oven unto the flesh of the squash is easily pricked with a fork (about 45 minutes). Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside. Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft----about 5-7 minutes. Pour chicken broth into the pot. Add squash. Bring the mixture to a simmer and cook for 20 minutes. Pour mixtures into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving onto blend. Puree in batches until smooth and return to pot. Stir in half and half, nutmeg, cinnamon, salt, and pepper. Thin with water if needed
Squash Pie
2 cups cooked, mashed Hubbard squash
3/4 cup packed brown sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. salt
3 T. butter, melted
1 T. molasses
2 eggs, lightly beaten
2 cups milk, scalded
1 pie shell
*Combine all ingredients except pastry and mix well. Pour into pie shell. Bake in a preheated oven at 450 degrees for 20 minutes. Reduce heat to 350 degrees and bake for another 30 minutes or until firm in center.
