Monday, October 08, 2007
Put squash on the side
Winter squash brings up images of Thanksgiving and hearty winter meals to many of us. But these tasty and healthy vegetables are versatile enough to deserve a place on the table more often. With just a little seasoning, your squash will add variety and color to your cool-weather meals, as well as iron, riboflavin, and vitamins A and C to your diet.
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Lemon-Maple Butternut Squash
1 butternut squash, halved lengthwise and seeded
1/4 cup water
1/4 cup maple syrup
1 tablespoon butter or margarine, melted
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
Preheat oven to 350 degrees. Place squash cut side down in an ungreased 13x2-inch baking dish. Add water. Cover and bake until tender, about 50 to 60 minutes. Carefully scoop out the squash and place in a mixing bowl; add syrup, butter, lemon juice, and peel. Beat until smooth. Makes 4 servings.
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Whipped Squash
1 butternut squash (about 2-1/2 pounds), peeled, seeded, and cubed
3 cups water
3/4 teaspoon salt, optional, divided
2 tablespoons butter or margarine
1 tablespoon brown sugar
1/8 teaspoon ground nutmeg
In a saucepan over medium heat, bring squash, water, and 1/2 teaspoon of salt to a boil. Reduce heat; cover and simmer for 20 minute or until the squash is tender. Drain; transfer to a mixing bowl. Add butter, brown sugar, nutmeg, and remaining salt; beat until smooth. Makes 6 servings.
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Butternut Squash Soup
2 tablespoons butter or margarine
1 small onion, chopped
1 rib celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 32-ounce container chicken stock
Salt and ground black pepper to taste
Melt the butter in a large pot over medium heat; cook onion, celery, carrot, potatoes, and squash in butter until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer until vegetables are tender, about 40 minutes.
Transfer the soup to a blender; blend until smooth. Return to pot; mix in any remaining stock to reach desired consistency. Season with salt and pepper. Makes 4 servings.
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Pantry Pointers
When selecting squash, look for those that have dull-colored skin, firm shells, and feel heavy for their size.
Removing the skin of a cooked squash is easier than removing the skin of an uncooked squash.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com