You might recall that we are members of a CSA (Community Supported Agriculture), which means we get a small share of veggies from a farm in upstate New York each week. Lately we've been inundated with squash. Squash. Squash. Squash. SQUAAAAAAASH. But, did you know it's a super veggie? It has 3x the necessary amount of Vitamin A, half your daily amount of Vitamin C and a bunch of other essential vitamins and nutrients. You could skip that Flintstones and just eat squash today!
This recipe for butternut squash is absolutely my favorite and I think you should make it tonight. It tastes (and I very seriously do not kid about this) like butterscotch pudding. It has a very, very slight squash flavor...Patrick liked it and he is permanently scarred by squash, so you know it's good. Of course Mr. Personality ate his fair share, as did our little princess. Have I convinced you yet? Please. Go eat some.
Maple Squash Puree
(recipe courtesy of The Gourmet Cookbook)
3.5lb butternut squash, peeled, seeded and cut into 1" pieces
2T unsalted butter
1/4C maple syrup (I used regular pancake syrup)
1/2t salt
Pepper
Steam squash, covered in steamer rack over boiling water until very tender; about 15 minutes
Transfer to food processor or blender; reserve cooking liquid. Add remaining ingredients and puree, adding enough cooking liquid to reach desired consistency. Season with salt and pepper.
See? It's easy too.
6 comments:
i'm feeling quite offended that my visit has not warranted a blog post ;) squash obviously outranks me.
J/K miss you guys!
xoxo
Hmmmm, you say Patrick has issues concerning squash? Did this arise from some contest between mother and son over "just taste your vegetables!" Thank goodness, you cured him of this problem. In your honor, I will make this delicious sounding recipe tonight! You are amazing!
Sounds awesome! I'm totally going to make this, except I will be the only one eating it!
If you're feeling even MORE ambitious and Martha-esque, this squash recipe is delish...I can't remember if you like Indian food or not, but this is a very mild sweet curry.
Squash Curry
1 Butternut squash, cubed
1 Large white onion, cut in chunks
3 Cloves garlic, chopped
Peanut oil/veg oil/ghee
2 Thumbs of ginger, skinned and grated
*3 tsp fenugreek
*2 tsp whole mustard seeds
*pre-mix
^2 tsp coriander
^1 tsp cumin
^1 tsp chili powder
^pre-mix
1/4 tsp turmeric
1 red chile, de-seeded, chopped
curry leaves (optional)
1 can chickpeas
1 can coconut milk
salt and pepper
jasmine rice and/or naan/parotha bread
-Heat peanut/veg oil/ghee and caramelize onions in deep saucepan over med-low heat
-add garlic and chile for min or so
-add fenugreek and mustard seeds, cook til you can smell them in the air
-add spices, careful not to let them burn
-turn up heat
-add squash and chickpeas, stir
-add coconut milk
-when mixture reaches boil, add ginger
-reduce heat to med
-after 10 mins of boiling, add turmeric
-cook til squash is soft, stirring occasionally
-serve over rice and or with naan/parotha
tell me about fenugreek; i thought that was something that people took for getting preggers.
Fenugreek can be used as a spice (most commonly in seed form) or as an herb. When used herbally it helps lactating women's milk production increase. Font of knowledge=me.
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