Butternut Squash

There are two basic kinds of squash, winter and summer squash. Butternut squash is enjoyed in the winter months, as it is a winter squash. A butternut squash is hard and has thick skin and is filled with seeds. It can be up to 12 inches long and 5 inches wide and can weigh 3 pounds. With its sweet flavor, this vegetable is quite a favorite among people.

Here are some recipes to enjoy some good butternut squash.

Butternut squash soup
Ingredients:

• Onions, chopped - ½ cup.
• Margarine or butter - 2 tablespoons.
• 2cups of chicken broth.
• 1 pound of butternut squash.
• Pears that have been pared and sliced - 2
• Thyme leaves, fresh - 1 teaspoon.
• ¼ teaspoon salt.
• ¼ teaspoon white pepper.
• ¼ teaspoon ground coriander.
• 1 cup of whipping cream.

Preparation:

• Pare, deseed and cut the squash in cubes.
• Take the onions in a 4-quart Dutch oven and cook in the butter or margarine.
• Add the broth, squash, pears, thyme leave, salt, white pepper and coriander to the dish.
• Let is heat and bring it to a boil, reduce the heat once it boils.
• Now cover the dish and let it simmer till the squash in tender and soft for 15 minutes.
• Take half the soup and blend in a food processor or with a blender till it is smooth. Do the same to the rest of the soup.
• Put this blended soup back into the Dutch oven and to this add the whipping cream.
• Let is cook till hot while stirring continuously.
• Serve with pears and pecans.

Butternut squash soufflé
Ingredients:

• Butternut squash - 2 pounds.
• Mandarin oranges canned and drained - 11 ounces.
• 1 tablespoon of margarine.
• 1 teaspoon maple flavoring.
• ½ teaspoon of pumpkin pie spice.
• 2 eggs.
• Almonds, toasted and finely chopped - 2 tablespoons.

Preparation:

• Take the squash and cut it lengthwise and remove the seeds.
• Put these slices in a casserole dish and add ½ inch of hot water.
• Cover the dish and bake it at 375 degrees Fahrenheit for 35 minutes.
• Let this cool for 30 minutes, after cooling remove the pulp and mash using a potato masher so as to get 2 cups.
• This mashed butternut squash should then be mixed with oranges, margarine, flavoring and spice.
• Beat egg yokes till they are thick and fluffy.
• Add this beaten egg mixture to the squash mix.
• Now beat the egg white till it stiffens and gently fold the squash mixture to it.
• Now carefully spoon this mixture into 6 un-greased soufflé dishes and bake at 375 degrees F for 20 minutes.
• Garnish this with toasted almonds.

Butternut squash Gratin
Ingredients:

• 1 whole butternut squash.
• 2 tablespoons of unsalted butter.
• Onions, halved and sliced - 3 cups.
• 3 cups of apple (peeled, cored and sliced).
• 3 tablespoons of flour.
• Unsalted chicken broth - ½ cup.
• Fresh breadcrumbs - ¾ cup.
• Sharp cheddar cheese, grated - ¾ cup.
• Sliced bacon, crisp cooked and crumbled - ½ pound.

Preparation:

• Peel the butternut squash and cut it in half lengthwise.
• Deseed the center and remove strings. Then make sure it is sliced thinly.
• Take a skillet and heat butter in it on a medium flame.
• To this skillet add onions and sauté them for 10 minutes.
• Add apples and flour to the skillet and toss to coat properly.
• Put half the butternut squash into a greased baking dish.
• Put half the apples in a layer on top of the squash and layer the rest of the squash on top. Let the last layer be of the apples.
• Top this with the onions that have been sautéed.
• Pour the chicken broth on the layers.
• Bake this at 350 degrees for 45 minutes.
• Now mix the cheese, breadcrumbs and bacon in a mixing bowl and spread over the gratin.
• Bake this again at 350 degrees for 25 minutes.
• Serve when hot.