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Been doing research –
Found these recipes on http://www.seasonalrecipes.com/season/butternut.php and on http://whatscookingamerica.net/Bread/ButternutSquashBread.htm
Butternut Squash Bread
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar
1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)
* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.
Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.
In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes 1 loaf.
Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
* Squash should be pared, seeded and cut into 1-inch cubes.
Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor work bowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.
Source: Public domain recipes converted from Meal Master format.
Butternut Squash Soufflé
2 pounds butternut squash
11 ounces canned mandarin oranges, drained
1 tablespoon margarine, melted
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
2 eggs, separate
2 tablespoons almonds, toasted, finely chopped
Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375
degrees F for 30 to 35 minutes or until tender. Let cool for 30
minutes. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.) Stir squash together with oranges, margarine, flavoring and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture. Spoon into 6 ungreased 6-ounce soufflé’ dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned. Sprinkle each with toasted almonds and serve immediately.
Source: State of South Carolina Department of Agriculture
Butternut Squash Gratin
1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled
Peel squash and cut in half lengthwise. Remove center seeds and
strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and
flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a
layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.
Source: TJ Hill – Appetites Catered
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