"Becca" <becca@hal-pc.org> wrote in message
news:7nair3F3kp7mgU1@mid.individual.net...
> 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

Thanks Becca, that's a great idea. I'm going to start this going right now.

Jon