Monday, November 29, 2010
Thursday, November 25, 2010
To bake either Acorn or Butternut simply cut in half lengthwise – you will need a heavy-duty chef’s knife because of their thick skin and bulk, remove the seeds and strings with your fingers and a spoon.
Place halves on a cookie sheet or in a baking dish cut side up, put a dollop of butter in each cavity, salt and pepper the fleshy parts, cover each half with tin foil. Place in an oven pre-heated to 400 degrees for about an hour, although it could be more or less depending on the size of the squash.
Test for doneness by piercing with a fork (think baked potato) to make sure they are soft all the way through. Remove and serve.
If you would like to entice the children, or you prefer a bit of extra sweetness yourself, you may replace the salt and pepper with either honey or maple syrup (please use the real thing!) Place a spoonful of either into the cavities with the butter. When the squash are cooked through, drizzle some of the melted goodness over the ends (particularly for the Butternut) before serving.
Squashes also make delicious soups; the Internet is literally stuffed with recipes. Emeril (Bam!) has a wonderful Squash Soup recipe, but I think my Mom’s Butternut Soup recipe is the best.
JANE'S BUTTERNUT SQUASH SOUP
2 large Butternut Squash
4 Tablespoons Butter
2 Onions sliced
4 - 5 apples - mix of tart and sweet
Cut Squash in half, remove seed and place face down on a cookie sheet. Bake (@ 400 until soft, cool a little so you can handle.
While squash is cooking, melt 4 Tablespoons butter in stock pot.
Add onions, let simmer while you cut up seed and peel apples, add to the onions in pot. Cook all until tender. Scoop cooked squash from skin and add to mixture. Stir until all is blended and warmed through.
Stir in 2 cups of fresh cider, keep cooking. Salt and pepper to taste.
Put mixture through a Food Mill, or use a food processor to blend soup. If soup is too thick, add cider. If runny, cook down a little.
Add grated fresh nutmeg to taste and serve.
The wonderful thing about this soup recipe is that you can freeze in containers or ziplock baggies for future use. It is certainly one of my favorites. I hope you enjoy it too.