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