Zeppo wrote:
> I made roasted butternut squash as a side dish for T-day dinner. Very
> simple, split, seed, cut into 3" chunks, toss with olive oil, salt, pepper,
> chopped rosemary, and roast for an hour, skin side down. While it was
> delicious served piping hot out of the oven, the texture degraded quickly
> and no one took seconds (except for me to see how bad it got). I was going
> to toss them after the meal but found them in the fridge in a container this
> morning.
>
> I was wondering how it would work if I used the flesh for some type of
> leftover dish like squash soup or something. Is it worth it or should I just
> dump it? I have about a half gallon of turkey stock I made with the carcass
> to contribute to the effort.
>
> Jon

This squash will make a perfect soup. Chop an onion and saute in a
large pot, then add chicken or turkey stock and the squash. Once the
squash is tender (you may already be there), use a stick blender to
smooth the texture of the soup and season with s&p, maybe a little
nutmeg. If you want a cream soup add a few ounces of cream or half &
half. This freezes well.


Becca