Farmhouse Cooking returns January 20, with Val Colvin, farmer’s wife and expert cook!
She’ll be cooking up some Butternut Squash in several recipes (see below). If you’re intimidated by this squash, don’t be! First, do you know what it looks like? See if you can pick the Butternut out of this lineup:
Did you pick the one on the left? That’s BUTTERNUT!
Carefully cut the Butternut squash in half lengthwise, using a large knife. Here’s a safe way to cut a hard shelled squash.
Place cut squash on baking pan, cut side down, with enough water to put cover the bottom of the pan with about 1/2”. Bake at 350 degrees, until knife inserted easily pierces the skin, approximately 30-40 minutes. If you’re not pressed for time let the squash cool until you can handle it easily.
Gently turn the squash over and carefully remove the seeds using an ice cream scoop or large spoon. Mash by either putting into a mixer and whipping or by using a potato masher. Add butter to taste. This makes a great side dish to replace potatoes or rice in a meal.
FEATURED RECIPES FROM MARKET
Butternut Squash Bake (featured at market Jan. 20)
- 1/3 C. butter
- 3/4 C. sugar
- 2 eggs
- 2/3 C. evaporated milk or cream
- 1 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 3 C. mashed butternut squash
- 1/2 C. sugar
- 1/2 C. chopped pecans
- 1/3 C. flour
- 3 T. melted butter
- Cream butter and sugar. Beat in eggs, milk, vanilla and spice. Stir in squash. Pour into a buttered casserole dish. Combine remaining ingredients and sprinkle over casserole. Bake at 350 degrees for 45 minutes.
Cabin Fever Squash Casserole
- 2 c. mashed winter squash
- 4 slices of bacon
- ½ c. chopped onion
- 2/3 c. grated cheddar cheese
- ¼ t. salt
- dash Tabasco or black pepper
- ¼ c. buttered bread crumbs
Bake winter squash on baking pan, cut side down with enough water to put about 1/2” in the pan. Bake until knife inserted easily pierces the skin. Gently turn the squash over and carefully remove the seeds. I use an ice cream scoop or large spoon to scoop out the soft flesh, leaving the tough outer skin of the shell.
Put the squash into medium bowl. Fry bacon until crisp; crumble into squash. Leave about 1 T. drippings in skillet. Fry onion in drippings until transparent; add to squash. Add cheese. Add salt and Tabasco sauce or pepper; mix well. Put in a buttered baking dish; top with bread crumbs. Bake at 350 degrees until heated through and crumbs begin to brown –about 25 minutes,
Butternut Squash Muffins
- 3 eggs
- 1 C. Colvin Family Farm Honey or Sorghum Molasses
- 1/2 C. Coconut Oil
- 1 tsp. vanilla
- 2 C. grated raw butternut squash
- 2 C. soft whole wheat flour (unbleached can be used in a PINCH)
- 1 t. baking soda
- 1 t. salt
- 1 1/2 t. cinnamon
- 1/4 t. nutmeg
- 1/2 C. chopped nuts (optional)
1. Peel and grate butternut squash. Set aside.
2. Crack eggs into a mixing bowl, whip.
3. Mix in next 3 ingredients. Mix well.
3. In a separate bowl mix dry ingredients.
4. Add dry ingredients all at once. Mix only until mixed as over mixing will create a tough muffin.
5. Remove the beaters from the mixer, and mix the squash and and nuts in by hand.
6. Fill greased muffin cups 3/4ths the way full if using whole wheat, 1/2 way if using white flour.
7. Bake approximately 20 minutes in a 350 degree oven. Cool on rack. Serve with fresh butter.
Other Creative Ways to Serve Butternut Squash:
1. If desired add a small amount of sorghum molasses or brown sugar to taste.
2. Brown fresh sausage and place on the bottom of a casserole dish. Put baked squash that has been removed from the skin and mashed on top of the crumbled, browned sausage. Top with any number of things such as buttered bread crumbs, chopped nuts, or dry oatmeal, nuts and brown sugar mixture that has melted butter drizzled over the top.