The Bryan Times - November 4, 2019 - Squash

I am excited to share these squash dishes that make great 'sides' for any time of the year, but especially for Thanksgiving! 

Golden butternut, green-skinned acorn and orange-amber squash are all considered winter squash. Most winter squash has a similar nutritional make-up and contain high levels of vitamin A, beta-carotene, potassium and dietary fiber. Winter squash is relatively low in calories. One cup of baked, cubed butternut squash, for example, contains 82 calories. Winter squash is a good source of potassium, and also contains other essential minerals, such as iron, calcium, zinc and selenium.

                                   

Butternut Squash Bake

(To cook a whole squash, I poke several holes in it then cook on a microwave-safe plate in the microwave for about 15 - 18 minutes or until tender. Allow to stand a few minutes, cut open and cool; remove seeds. The 'meat' comes right off the skin so peeling it is nearly effortless.) 

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

3 Tb. butter 

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

                                 

             Baked Acorn Squash with Cinnamon Apples

This amazing combo is most definitely a favorite fall MUST-HAVE!  

BAKED ACORN SQUASH WITH CINNAMON APPLES

2 - 3 acorn squash

1/2 c. packed light brown sugar

1/4 c. butter, melted

1 Tb. all purpose flour

3/4 tsp. salt 

1 tsp. cinnamon

1/2 tsp. ground allspice

2 - 3 lg. apples - cored and chopped, unpeeled

1/2 c. water for steaming, optional

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and allspice.

Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" x 13" baking dish.  Fill the 'holes' with chopped apple, then drizzle the sugar mixture lavishly on top. Add water to baking pan. Cover with foil.  Bake 60 - 70 minutes or until squash is tender.  

Is it a side dish or dessert?  Either way you serve it, it's amazing.  

BUTTERNUT APPLE CRISP 

2/3 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

I've been told this delightful dish 'tastes like dessert'!  It's a very popular recipe at my blog. I'm tickled to say I won $100 for this recipe in a contest in the American Profile 'magazine' years ago. My family requests it often too, so it's a sure fire winner. 

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 can (5-ozs) evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

You can't go back and change the beginning, but you can start where you are and change the ending. - C.S. Lewis 

Leader Enterprise - Nov. 21, 2012 - Squash

Squash is one of my favorite foods in the fall & winter months. I love cooking it up and storing it in the freezer so it's handy for my favorite dishes. I found this nutritional information about squash varieties at www.livestrong.com

Golden butternut, green-skinned acorn and orange-amber squash are all considered winter squash.You can enjoy not only the edible flesh of winter squash, but also their seeds and blossoms.

Winter squash refers to gourds with thick rinds and a central hollow filled with seeds. These gourds take longer to mature than summer squash, such as zucchini, and can be stored throughout a harsh winter, according to the What’s Cooking America website. Butternut squash is the most popular type in the United States. These tan, bell-shaped vegetables have firm orange flesh. Mature butternuts weigh in at 4 to 5 lbs. Most winter squash has a similar nutritional make-up and contain high levels of vitamin A, beta-carotene, potassium and dietary fiber.
Winter squash is relatively low in calories. One cup of baked,cubed butternut squash, for example, contains 82 calories. It also has 2 g of protein, 22 g of carbohydrate, 4 g of total sugars, 7 g of fiber and a negligible amount of fat. Winter squash also contains a high amount of dietary fiber, also called roughage or bulk. You need sufficient fiber in your diet in order to insure colon health.

Winter squash is a good source of potassium, one of the minerals you need each day. One cup of cooked butternut squash cubes contains 600 mg of potassium. The daily average requirement for an adult is 4,700 mg. Winter squash also contains other essential minerals, such as iron, calcium, zinc and selenium.

To easily cook squash, poke a few holes in it (whole); cook in the microwave on a plate for about 15-18 minutes, depending on size. Allow to stand about 10 minutes, cut open and cool; remove seeds. Flesh comes right off the skin and you don't have to peel it.

Here are some delicious recipes using these wonderful gourds. I may have shared some these before, but some recipes are just worth sharing again.

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 lg. baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

3 Tb. butter or Smart Balance Spread

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50-55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp leaving thin shells. In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered at 375 for 10-15 minutes or until heated through. 

BUTTERNUT SQUASH BREAD

1 c. butternut squash puree

2 eggs

1/4 c. vegetable oil

1/4 c. applesauce

1 c. white sugar

1/2 c. brown sugar

1-3/4 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. cardamom or pumpkin pie spice

Preheat oven to 350. Grease and flour one 8" X4" X2"loaf pan. In large bowl, mix together the squash puree, eggs, oil, applesauce and sugars until thoroughly combined. In a separate bowl, whisk together the flour,  baking soda, salt, cinnamon, nutmeg and cardamom (or pumpkin pie spice). Stir the dry ingredients into the squash mixture. Combine just until incorporated; do not overmix.  Pour into the prepared pan. Bake 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Add any 'extras' you'd like--dark, semi sweet, or white chocolate chips, nuts, craisins, etc.Enjoy surprising your family and guests with a'hidden' ingredient!

DELICIOUS BAKED ACORN SQUASH

2 whole acorn squash

kosher salt to taste

4 Tb. butter

2 Tb. brown sugar

4 Tb. dried cranberries,optional

pure maple syrup

Preheat oven to 400. Halve each squash; scrape out seeds and stringy membranes. Place halves,flesh side up, on baking sheet and sprinkle each with salt. Add Tb. butter in center of each squash; then sprinkle each with 1/2 tsp.brown sugar. Divide cranberries evenly, then drizzle with maple syrup. Pour 2 c. water in bottom of baking dish. Cover with foil and bake 30 minutes. Remove foil and bake another 30-45 minutes or until squash is cooked through and brown.

And for those of you who may not care for squash, how about satisfying that sweet tooth with an easy fudge recipe? This has been 'hot' on the internet since I recently posted it at my blog. It's simple and is made in the microwave. It has a few crushed nutter butter cookies in it. Makes a great holiday gift too. 

NUTTERBUTTER FUDGE

1 container mini-Nutterbutter cookies (or about 8 - 10 large), crushed

1/2 c. peanut butter

1-11 ozs. bag Reese's Peanut Butter Chips

(use name brand for fullest flavor)

1-14 ozs. can sweetened condensed milk

Line an 8" X 8"pan with foil; spray with cooking spray or use nonstick foil. In a microwavable bowl, melt the peanut butter, chips and sweetened condensed milk together. After 45 seconds on high, I stirred and stirred until it was all nearly melted, then zapped it for another 15 seconds. (Be careful not to overcook..you just want everything melted together.) Fold in cookie crumbs. Spread evenly in pan and refrigerate to harden. 

 

Simple Roasted Butternut Squash

Butternut squash is my favorite of the squash family! 

I love it in Butternut Squash Bake..a side dish I once won $100 for from American Profile 'magazine'..a family favorite we enjoy at most of our gatherings...

It's wonderful in Winter Squash Squares..a pumpkin tasting dessert that gets veggies into your family without them knowing!

And I love it simply roasted, as in this recipe. Roasting brings out the sweetness of veggies and this is a special treat. 

You can use this simple method to roast any squash (or pumpkin) . 

Let's get started...

Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

Butternuts do tend to have a tough skin. 

(You can always poke it with a sharp knife a few times, put on a microwaveable plate and zap in the microwave for about 8-10 minutes to soften the skin). 

I use a large serving spoon or even an ice cream scoop, to clean out the 

'insides' and remove the seeds and strings. 

Coat the squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

(You can roast either side up, this is just my preference). 

You'll know when you have perfectly roasted squash as it will smell wonderful, start to brown and either a fork or knife easily go into the flesh at the thickest part. 

I usually peel the skin off the 'meat' with my fingers...

SIMPLE ROASTED BUTTERNUT SQUASH 

1 butternut squash

1 Tb. olive oil

salt & pepper

 Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

(Read hint above for softening skin) 

Clean out 'insides' with ice cream scoop or large spoon. 

Coat the 'inside side' of squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

Bake for 40 - 50 minutes or until knife goes easily into thickest
part of squash.

Remove from oven; cool until you can handle, then scrape insides out of skin...or peel the skin off with your fingers. 

Mash, or cube, then add butter and if you like a little sweetness,
you can add honey, brown sugar or maple syrup and more pepper! 

May freeze in airtight containers after room temperature. 

You might also enjoy...

Butternut Squash Bread 

​

Butternut Apple Crisp

I am wild about butternut squash and love any way I can find to fix it. 

This recipe has been in my file for over 15 years and this was the first time I made it!

OH HOW I'VE BEEN MISSING OUT! 

I hung onto the recipe because it came from a Taste of Home magazine and I KNEW it would be tasty...I am always trying new recipes and now I must apologize to this one for ignoring it for so long. :-(

The combination of apples and winter squash always thrills my taste buds. 

I guess maybe I didn't jump right on this recipe, using butternut because...unlike sooo many others that I make, and love, this one had to be peeled. 

Normally I poke holes in the squash and cook it in the microwave until tender, then scoop the 'meat' out, already cooked for me.  

This time I choose one of the smaller squash we'd just gotten from a local farm family. I cut it in half, width wise, and then stood it on the flat side and peeled it downward with a knife. It wasn't nearly as bad I thought it would be. 

After that, it was fairly simple.  It just takes time, so if you plan ahead and get your squash cut up, then the rest of it goes together pretty quickly. 

(I have read you can microwave it for a few minutes {be sure to poke a few holes in it first} and that softens the skin, but I read that AFTER I made this recipe...that's for next time!)

I had a can of no-sugar added apple pie filling that worked great for this dish. 
I think you could probably pass this off as a dessert!

Very tasty...I do hope you'll try it soon. 

BUTTERNUT APPLE CRISP 

3/4 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. 

Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining 1/4 c. brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

Linked to
              Full Plate Thursday
      Kitchen Thyme
          Meal Plan Monday
         Weekend Potluck

Yield: 8 servings

Just for grins...I wanted to share this BUTT-ernut squash I found on top of a pile at a farmer's market last fall - we've had sooo many giggles over this one and God's amazing sense of humor.  *-*

​


You may also enjoy this very popular 

Butternut Squash Bake

Baked Acorn Squash with Cinnamon Apples

Popular Butternut Squash Bake

                                                                

This is a family favorite recipe and is a great addition to any meal, but especially a holiday one.

Just a few years ago, I won $100 for it in an American Profile 'side dish' contest! Besides being in my own cookbook, It can also be found in two of the American Profile cookbooks -

Hometown Recipes for the Holidays and Blue Ribbon Winners! WOOOHOOO!!

(If you're not familiar with the American Profile...it's a paper-magazine-type publication that comes tucked inside newspapers across the country...similar to USA Weekend, etc. Not every newspaper carries it, but many do - from coast to coast).

I've been told this tastes like 'dessert'. 

One of my blogging buddies, Loy of Grandma Loy's Kitchen  tried it and she and her husband had a cold piece later with Cool Whip on top! Check out her page at the link above.

Whenever I take it to church potlucks, one of my friends hollers to the crowd "Marsha's squash dish is here"!

How fun is that???

Not only is this dish magnificent, butternut squash is just plain good for you!! It's full of fiber, but did you know that winter squash, like our friend the butternut, are also good sources of vitamins A and C, several B vitamins, potassium, and omega-3 fatty acids?

Squash rocks.  

I normally double the topping recipe and get raves about the crunchy topping! 

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 - 5-oz. can evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan.

 Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly.

{I normally double the topping recipe for added crunch and flavor}

(And I've reduced the amount of sugar from original recipe)

​

Linked to Totally Tasty Tuesday

                Wonka Wednesday

                   Sunday Funday

                   Side Dish Saturday

                   Ingredient Spotlight

              Weekend Potluck
           Meal Plan Monday

Leader Enterprise - November 18, 2015 - Thanksgiving menu ideas

Here are some tasty ideas for you to consider adding to your Thanksgiving menu.  I'm grateful for each of you who support me in one way or another.  It's always a kick to have someone stop me to say they tried one of my recipes or they need a hint to do something better.  I am most blessed! 

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you great love, great relationships, and most 

of all, thankful hearts. 

Cranberry Apple Salad

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 - 6 ozs. pkg. strawberry jello

(could use raspberry or cherry also) 

2 Tb. lemon juice

(This helps keep the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water & jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Add mayonnaise (a whisk works great for this step); beat until smooth. Fold in cranberries, apples and nuts.  Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings.

Gooey Bars

GOOEY BARS

1 (16 - 18 ozs) box yellow cake mix

3/4 c. nuts, optional

1/2 c. butter (or margarine), softened

1 (1 lb.) box powdered sugar

(about 3-3/4 c.) 

1 (8 ozs) pkg. cream cheese, softened

1 egg

Preheat oven to 350. Grease 9" X 13" baking dish. In medium bowl, combine cake mix, nuts and butter (will be crumbly). Press into prepared pan.  In same bowl, mix together powdered sugar, cream cheese and egg; beat until smooth. Spread over bottom layer. Bake 35 - 40 minutes, or until golden brown.  Cool and cut into small squares. Yield: 15 - 18 servings

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or sugar substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

I've reduced the sugar amount in this popular and most-requested dish. It's wonderful, but doesn't taste so much like dessert this way. 

Butternut Squash Bake

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 - 5-oz. can evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. In large bowl, cream butter and sugar, using a mixer. Beat in eggs, evaporated milk and vanilla. Stir in the squash. (Mixture will be thin). Pour into prepared pan.  Bake for about 45 minutes, or until almost set. 

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

Crockpot Cheesey Turkey Sandwiches

CROCKPOT CHEESEY TURKEY SANDWICHES 

8 c. chopped cooked turkey or  2# turkey deli meat

1-1/2 c. (2%) Velveeta, cubed

1 c. turkey or chicken broth

1 (10.75 oz) can cream of mushroom soup

1/4 tsp. garlic powder, optional

fresh ground pepper, to taste

12-16 hamburger buns

In bowl, combine turkey, Velveeta, broth, soup, garlic powder         and pepper; pour into a slow cooker (sprayed with cooking spray). Cook on low for 3 hours (check it after 2) or until the cheese is melted.  Stir well; serve on warmed buns. Yield: 12 - 16 servings