"none of your business" <cartgirl563@gmail.com> wrote in message
news:f1d58ff5-7fb3-49a0-8ad8-94e30927f2ea@j19g2000yqk.googlegroups.com...
> On Nov 27, 4:43 pm, "Zeppo" <zepp...@hotmail.org> wrote:
>> "Becca" <be...@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
>>
>> Becca,
>> It came out fantastic! I added some minced ginger and sweet potato as I
>> had
>> some I wanted to use up and it was just wonderful.
>>
>> I just put an immersion blender on my Chanukah list.
>>
>> Thanks for the tip.
>> Jon
>
> butternut squash is one of my favorite vegetables! I'm so glad you
> didn't discard it. I would have cried!
> I've never had butternut squash soup. I'm sure I'd love it, but I've
> just never gotten that far, I love it so much just roasted and/or
> mashed with butter, salt and pepper. (maybe some thyme). There's never
> any leftovers, either. I could eat it every day. Maybe instead of the
> pepper I'll sprinkle a bit of nutmeg and cinnamon but I tend to prefer
> it more savory than sweet. I like my sweet potatoes baked with butter,
> rather than all the casseroles with marshmallows, nuts, etc.

I think if I had timed it better there might not have been enough left to
make soup with. I was jockeying for oven space so I put that into the oven
about 90 minutes before we were scheduled to eat. The squash was in for
about an hour and I tasted a piece when I took it out and it was pretty
incredible. I covered it with foil to keep it warm but it ended up being
over an hour before we started eating. By then the squash had lost some of
it's sweetness and its texture had gone a little mealy. Everyone had a piece
or two but no one thought it was great. It's fortunate it was still there
this morning.

I've only cooked with it a few times before, but it's something I order out
often. I have another 2 pound squash to use so I'll be looking for something
interesting to do with it next week.
Jon