Keeping the Butter in Butternut Squash
By Elaine Gallagher
When preparing for our Thanksgiving celebration I always try to include one or two new recipes. Over the past few years I have included Butternut Squash as a side for those people in my family who love butternut squash and who also do not like sweet potatoes. I do not give up sweet potatoes. I just add one more dish to the main course. Save the diet for the next day people.
1. With Maple and Cinnamon:
This delicious, mashed butternut squash is baked with a crunchy brown sugar and pecan topping. It’s an easy casserole to bake; it’s perfect for Thanksgiving dinner or everyday that you crave butternut squash.
1 Butternut squash, large
1 Egg, large
2 tbsp Maple syrup
Baking & Spices
1/4 cup All-purpose flour
1/3 cup Brown sugar, light packed
1/4 tsp Cinnamon, ground
1/4 cup Granulated sugar
1 dash Salt
1/2 cup Pecans
6 tbsp Butter
2 tbsp Milk
Peel the butternut squash; scoop out the seeds and soft pulp and discard. Cut the squash into 1 1/2-inch pieces. Steam over simmering water for approximately 15 to 20 minutes, until tender. Remove the squash to a large bowl and let it cool slightly.
Heat the oven to 350 F.
Butter a 1 1/2-quart casserole dish.
Beat the squash with the maple syrup and 1/4 cup of granulated sugar. Add beaten egg, milk, and 2 tablespoons of melted butter. Then add the cinnamon and a dash of salt, to taste. Blend well.
Transfer the squash mixture to the prepared casserole.
Combine the topping ingredients and sprinkle over the squash.
Bake in the preheated oven for about 30 minutes or until the casserole is hot and the topping is golden brown.
2. With Goat cheese and Rosemary
Goat cheese and fresh rosemary will add a certain richness to mashed butternut squash. This is a great alternative to sweet potatoes (or an additional Thanksgiving treasure)
1 1/2 pounds butternut squash, peeled and cut into cubes
3 ounces goat cheese
2 tablespoons milk
1 tablespoon fresh rosemary, minced
salt and black pepper to taste
Bring a large pot of water to a boil.
Once boiling add a big pinch of salt and cubed butternut squash.
Cook the butternut squash until soft, about 10-15 minutes.
Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.
Mash with a potato masher or immersion blender/stick until desired mashed consistency is reached.
Taste and add more salt and pepper if needed.
3. Casserole for Family
This recipe tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with especially turkey at Thanksgiving or a ham.
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
1/4 cup butter or margarine, melted
TOPPING 1/2 (16 ounce) package vanilla wafers, crushed 1/2 cup margarine, melted 1 cup brown sugar
Preheat oven to 425 degrees F
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9×13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted butter/margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown until desired color.
No matter which one you choose, or if you have your own favorite, make butternut squash part of your special celebration day.
****For Thanksgiving just add some smashed vanilla wafers, Brown sugar and margarine melted on top of any of these recipes and it will add a special flavor to your feast.