Because I have a wheelbarrow full of Butternut Squash, I'm trying to fix new squash recipes and use them up.
I've been rather unsuccessful pushing them on friends and family. . . . hummmm.
Yesterday, I baked three large squash. 320 degrees for 2 plus hours (until a knife inserted in the neck indicates it soft.) They should first be wrapped & sealed in foil. Let stand after cooking for two hours. Unwrap, peel with vegetable peeler, scoop out seeds and strings, chop (or mash) and freeze the squash meat in bags.
Aside from specific squash recipes, it is good in soups as a thickening agent, cakes in place of fat, tomato sauces and many other dishes to simply add flavor and nutrients.
The recipe I used today was "Squash Delight" from the "Hickory Works" on-line store.
Heat oven 350 and butter a 12 x 7 x 2 inch pan.
Cook and mash 2 lbs (2 cups) Butternut Squash.
2 Tbsp. Maple or Hickory Syrup
1 Med. Onion chopped fine
1 Cup Shredded carrots
1 Cup Sour Cream
1 Can Cream of Chicken Soup
Fold all the above together. (This portion can be made ahead & refrigerated)
8 oz. packages Herb Stuffing Mix prepared with Chicken Broth.
Spread half of stuffing in the bottom of the pan. Gently add & level the squash mix and top with the remaining stuffing.
Bake at 350 for 45 minutes.