Winter Squash: cooked 2 ways

Pic borrowed from ohmyveggies.com

So... you see these ugly (or beautiful!) squashes at the farm stand or supermarket.  Maybe you even grew some.  But what do you do with them?  Well, here is your answer:

MASHED SQUASH (side dish):

Time: 1 hour 3 minutes

Servings: usually 4 (depends on size of squash)

Ingredients:

1. Winter squash such as the buttercup squash shown above (do not use spaghetti squash - it is too stringy)

2. 1 tablespoon butter (or more to taste)

3. 2 tablespoons maple syrup

4. Salt and pepper

5. Brown sugar (optional)

Directions:

1. Preheat the oven to 425F (218C)

2. Place the squash on a baking sheet.  Cover the sheet with parchment paper if desired to make clean up easier..

3. Spread the butter over the sliced halves of the squash, then drizzle the maple syrup over the sliced halves of the squash.

4. Bake the squash at 425F (218C) for 1 hour.

5. When the squash is cooked, scoop the orange part of the squash out of the shell with a spoon and place in a bowl. (Remember to wear gloves or cooking mitts - the squash is hot!)

6. Mash the squash as you would potatoes.  Add salt and pepper to taste.  Add more butter if desired.

7. Sprinkle the top with brown sugar if desired to add sparkle. 

CREAMY SQUASH SOUP:

Time: 1 hour 15 minutes

Sevings: 6

Ingredients:

1. One winter squash such as butternut squash (shown above), cut in half and cleaned of seeds

2. 3 tablespoons maple syrup

3. 1 tablesppoon butter

4. 1 onion, chopped

5. 1 apple, cored and chopped

6. 1 pinch dry tarragon

7. 1/8 teaspoon cardemom

8. 1/8 teaspoon cinnamon

9. 1/2 cup cream

10. Water or vegetable broth to loosen

11. 1 tablespoon cooking oil

12. Salt and pepper

13. Parsley, roast pumpkin seeds, graham cracker crumble or croutons (optional for garnish)

Directions:

1. Preheat the oven to 425F (218C)

2. Place the squash on a baking sheet.  Cover the sheet with parchment paper if desired to make clean up easier..

3. Spread the butter over the sliced halves of the squash, then drizzle the maple syrup over the sliced halves of the squash.

4. Bake the squash at 425F (218C) for 1 hour.

5. While the squash is cooking, heat the cooking oil over medium-low heat in a pan on the stove. Add the onion. Cook until softened (about 5 minutes).

6. Add the apple, cardemom, tarragon and cinnamon to the onion.  Sprinkle with a pinch or two of salt.  Cook until carmalized / light brown over medium-low heat (about 15-20 minutes).

7. When the squash is cooked, scoop the orange part of the squash out of the shell with a spoon and place in a blender. (Remember to wear gloves or cooking mitts - the squash is hot!)

8. Add the cream and apple-onion mix to the squash in the blender.  Blend until puréed. 

9. If the mix is too thick, loosen by adding water or vegetable broth, a few tablespoons at a time, until the soup reaches the desired thickness. Season with salt and pepper.

10.  If the soup is too cool for your liking by the time the blending is complete,  pour in to a pot and heat gently over low to medium heat until the desired temperature is reached.  Stir often.  

Serve with a garnish of roast pumpkin seeds, parsley, croutons or graham cracker crumbles if desired.

This keeps well in the refigerator for 1 week.  Stir before reheating on the stove or in the microwave.

Congratulations! Your ugly squash is now gorgeous and delicious! 🎃