Tuesday, March 3, 2009

Butternut Squash Recipes *Untested*

I love butternut squash as I am sure you all have figured out... And I love to try new recipes, so I might try these soon (or they'll have to wait till next year when there's more around for cheap).

I got these from Easystreetster on WW board...


BUTTERNUT SQUASH PUFF
3 c. cooked, mashed butternut squash
1/4 c. non-fat evaporated milk
*2 tbsp. flour* (indulgence)
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. sugar subsitute
1 tbsp. grated orange rind
1/2 tsp. grated lemon rind
2 tbsp.canola oil
2 eggs, beaten
Combine all ingredients and turn into a 1 quart sprayed casserole. Place in a 9 inch square pan of hot water. Bake at 350 degrees for 40 to 50 minutes or until firm in the center. Serve with turkey or pork.


Butternut Squash Couscous
By: VeggieHippie on WW boards serves 4-6
1 lb butternut squash, diced
10-15 white pearl onions, halved
1 tablespoon olive oil
1 cup water
1 teaspoon olive oil
1 cup whole wheat couscous
3 sprigs thyme sea salt

Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.
Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.


Polenta with Butternut Squash
3 pounds butternut squash, halved lengthwise, seeded (or any yellow squash)
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups canned broth
1 3/4 cups water
1 1/2 teaspoons salt (reduce if broth is salted)
1 1/2 cups polenta
1 tablespoon minced fresh sage
3/4 cup freshly grated ff Parmesan cheese (about 2 1/4 ounces)

Preheat oven to 375F.

Arrange squash, cut side up, in large roasting pan. Place garlic
cloves in squash cavities. Drizzle oil over. Sprinkle with dried
sage, salt and pepper.

Cover with foil and bake until squash is tender, about 1 hour 35
minutes.

Cool slightly. Peel squash and garlic. Transfer to processor and
puree.

Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy
large saucepan. Bring to boil. Gradually whisk in polenta.

Reduce heat to medium-low and cook until mixture is very thick and
creamy, stirring often, about 20 minutes. Stir in fresh sage and
3 cups squash puree (reserve any remaining puree for another use).
Cook until heated through, about 2 minutes. Stir in cheese.

Season to taste with salt and pepper.

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