Large squash with an elongated, bell shape. Hard, tan-colored rind and yellow-orange flesh.
Acorn or Butternut Squash Stuffed with Mushroom Cheese Filling
-2 acorn or butternut squash
-1/2 lb. mushrooms, chopped
-1 c onion, chopped
-1 clove garlic, crushed
-1 c low fat cottage cheese
-1/2 tsp. basil
-1/4 c parsley, chopped
-salt and pepper to taste
-3/4 c cooked brown rice or bread crumbs
-2 tbsp. dry white wine (optional)
Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350o or until tender. While the squash are baking, saute mushrooms, onions and garlic with salt and pepper until onions are soft. Drain well (save liquid) and combine with the remaining ingredients. Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350F. Baste with liquid from saute during baking.
Acorn or Butternut Squash Stuffed with Rice
-1 1/2 c cooked rice
-1/2 c chopped walnuts
-1/4 c cracker meal
-1 onion (medium), finely chopped
-2 egg whites, slightly beaten
-1/2 tsp. ground sage
-1/2 tsp. nutmeg
-1 tbsp. chopped fresh parsley
-2 tbsp. brown sugar
-fresh ground pepper
-3 buttercup or acorn squash, halved and seeded
Combine rice, walnuts, cracker meal, onion, egg whites, sage, nutmeg, parsley, brown sugar and black pepper.
Spoon mixture loosely into squash halves. Bake in foil-covered pan until squash is tender. Oven: 350F. Time 60 minutes.
Butternut & Hubbard Baked
-2 lbs. squash
-Salt and pepper to taste
Cut squash into quartered, remove seeds and fiber. Place in a pan with 1/4 inch of water. Sprinkle with brown sugar, salt, pepper and lemon juice. Dot with butter. Cook in a 350 degree oven for 30 minutes. Uncover, baste adding more butter if necessary and bake 30 minutes longer or until tender.
-1 butternut squash
-brown sugar (optional)
Cut 1 butternut squash in half (there is no need to peel}. Sprinkle salt and brown sugar onto the squash. Be sure the oven is preheated to 350F before placing in oven. Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve!
Hubbard, Butternut or Acorn Squash Pecan Bread
-1-1/2 c. cooked, mashed winter squash
-2/3 c. butter
-1 2/3 c. sugar
-2/3 c. milk
-3 1/2 c. all purpose flour
-2 tsp. baking powder
-1 tsp. baking soda
-3 tsp. salt
-1 tsp. ea. ground coriander, ground cloves, ground cinnamon
-1 1/2 c. chopped pecans
Yield 2 loaves. Puree cooked squash in blender or food processor or press through sieve. Cream butter and sugar until blended. Beat in eggs until fluffy. Add squash and milk. Stir until blended. Mix flour, baking powder, soda, salt, coriander, cloves and cinnamon. Add to squash mixture and stir until blended. Stir in pecans. Pour into 2 greased 8 1/2″ x 4 1/2″ loaf pans. Bake at 350 degrees for 1 hour to 1 hour 15 minutes or until a wooden skewer inserted in the center comes out clean. Cool.
Bonnie’s Butternut Squash Soup
-1 butternut squash peeled
-2 potatoes peeled
-1 cup cream or half and half
-3 1/2 cups of chicken stock
-Optional: 1 med. onion chopped
Cook the potatoes and squash till tender, and then place in food processor and puree. Onced pureed place in pan , add cream and stock. Easy dish that is ready in 20 minutes and is absolutely wonderful!