BUTTERNUT SQUASH RECIPES

Butternut squash is closely related to pumpkins, so the texture and taste of the flesh is very similar. It has loads of Vitamin A, Beta Carotene and other nutrients. It is a one of the more versatile of the winter squash. It has a very hard shell and should never be stored in the 'fridge. If you have several, leave the butternuts in a cool, dark place with plenty of air circulation and check every 2-3 weeks for soft spots, so you can use those first. If you don't have storage and want to go ahead and prepare the pulp for later use, follow the preparation directions below.

BASIC PREP OF SQUASH PULP

USE THIS METHOD TO PREPARE PULP FOR RECIPES .
Wash butternut and slice longwise into two halves. Remove seeds if you choose or you can wait until squash is cooked to remove them. Place face down in a shallow pan with about 1/4 cup of water. Bake in the oven at 350 degrees for about 30-40 minutes, depending on the size of your squash. If you use the microwave, cover squash and time at about 12 minutes on high. When you can stick a fork through the skin, it is done. Set aside to cool and then scrape out the pulp. Use immediately or store covered in the fridge for 2-3 days.

Freezing prepared pulp is very easy. Just cook the squash, as directed above. Remove the pulp from the cooled squash. Fill up the freezer bags with squash, squeezing all the air out before sealing and place flat in the freezer.
NOTE: ONLY use freezer bags. A regular zip-lock type will not hold up and your food will get frezer burned.
The frozen pulp will store for up to three months. This is a perfect solution for making quick soups in the wintertime.

SUZANNE'S SUPER SQUASH SOUFFLE
I devised this recipe while experimenting with another squash souffle recipe.
I like this one as well or better and it was basically an accident!

2 Cups of prepared pulp of butternut and/or acorn squash or a mix of both
1 tablespoon butter
Healthy drizzle of honey or 1/4 cup organic sugar
Any or all of the following Spices:
Ginger,cinnamon, mace, cardamom, ground cloves
(use these to taste, but sparingly as you do not want
to overpower the flavor of the squash.
Splash of vanilla extract
3 Eggs (I believe an equivalent egg replacer would work almost as well)
1/4 cup flour or baking mix
Mash the squash pulp and stir in the above ingredients in the order they are listed. Make sure you mix this while the squash is still a bit warm so that everything will blend. I used my hand-held mixer and whipped the mixture until it was smooth and no lumps of squash remained.
Pour into a small, preferable square casserole dish that has been coated with something to keep from sticking. Bake for 1 hour at 375 or until the center is springy to the touch. Let souffle cool and serve warm. This dish is good as either a sidedish or as a dessert.

SUZANNE'S EASIEST CURRIED BUTTERNUT SQUASH SOUP
2 Med. Squash, peeled and cubed
1 Med. Sweet Onion, finely Chopped
1 teaspoon Curry Powder
1/4 teaspoon Cardamom (optional)
1 Cup Soy Milk
2 Tbsp. ground nuts like pecans or hazelnuts (optional) Sea salt and pepper to taste
Place the squash and onions in a medium sized pot and cover with water. Cook on med high heat until squash and onions are done...they should be getting mushy but still have some substance. Take the pot off the heat and add the curry (and cardamom if you choose to use it) to the squash/onion mixture and stir well. Slowly stir in the soy milk. There will still be some liquid in the pot, do not pour out. The soup may be chunky at this point. If so, you can cool it slightly and puree in a blender or use a handheld mixer to create a smoother blend. There is really no wrong way to make this, the consistency is up to you. If you think the soup is too thick, you can add a little more soy milk, water or stock if you like. The only important thing you need to do is cook the squash and onions and add the spices. Everything else is up to your tastes.
Serve with a dash of red pepper if you like it hot. I also stir in some ground, toasted nuts for a little more nutrition and to create a richer dish. I serve this at our house with herbed biscuits or scones for a satisfying but simple meal. It is an especially nice winter lunch on a cold, gray day...looks like a bowl of sunshine.

BUTTERNUT SQUASH with Honey
This is as basic and easy as you can possibly get.
Wash butternut and slice longwise into two halves. Place face down in a shallow pan with about 1/4 cup of water. Bake in the oven at 350 degrees for about 30-40 minutes, depending on the size of your squash. When you can stick a fork through the skin, it is done. Remove from the over, turn squash over and score the flesh with a fork. Drizzle with honey, sprinkle with a little mace, cinnamon, pumpkin pie spice, if you wish. Place back into the oven for about 10 minutes. Serve.

BUTTERNUT SQUASH WITH GINGER
This is tasty and easy!
1 lg Butternut Squash
1 tbs Gingerroot, freshly minced
1/4 c Unsweetened Natural or Organic Apple Juice
Nutmeg or Mace; 1/2 tsp
Peel and seed the squash. Cut it into 1/2-inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking dish. Cover and bake in a 350-degree oven for 50 to 60 minutes. Sprinkle on the nutmeg or mace just before serving.

Butternut Squash with Onions and Pecans
3 Tablespoons butter
1 large onion -- finely chopped
6 cups butternut squash -- peeled and seeded
1 cup pecans -- coarsely chopped
3 tablespoons fresh parsley -- minced
Dice squash into 1/2" cubes.Toast pecans. Melt butter in heavy large skillet. Add onion and saute' until very tender, about 15 min. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15-30 min. Salt and pepper. (Can be prepared 4 hrs ahead. Let stand at room temp. Rewarm over med heat before continuing.) Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve.

MARINATED BUTTERNUT SQUASH
This is fat-free and vegetarian, with a little twist on preparation of a sweeter vegetable.
1 md Butternut squash
1/4 c Balsamic vinegar
2 tb Water
1/2 tsp Salt
1/2 tsp Pepper; freshly ground
2 tbs Mint; fresh and chopped
Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter. Peel squash and dice into small cubes.
Heat the balsamic vinegar, water, salt and pepper in a saute pan. Add the squash and stir until heated throughly, do not overcook, it should stay firm. Remove the squash and liquid from the heat and put into a bowl. Cool completely. Add the chopped mint, toss and serve.