Best Squashed Squash Hubbard Or Butternut Recipes

SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )

Steps:

• Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
• Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
• Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
• In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
• With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
• Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
• Best Recipes from Time Life Books.

MASHED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
• Bake in the preheated oven until squash is tender, about 1 hour.
• Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

WINTER SQUASH SQUARES

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.

HUBBARD SQUASH PIE

Steps:

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg., Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.

SPICED HUBBARD OR BUTTERNUT SQUASH BAKE

Steps:

• Saute onin in a small amount of Miracle Whip dressing until tender.
• Combine all ingredients except bread crumbs and margarine.
• Spoon into a greased 6 cup casserole.
• Combine bread crumbs and melted margarine; sprinkle over squash.
• Bake at 375 degrees for 40 minutes or until golden.

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
• Reduce temperature setting on oven to 375 degrees F (190 degrees C).
• Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
• Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.