Becca wrote:

> 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.


I am going to experiment and incorporate some cooked squash into the dough
of the Five Minute Artisan Bread I am always making, we'll see how it turns
out...


--
Best
Greg