If there is one thing that we love around here, it is the assortment of winter squash, especially butternut!  I use butternut squash in all sorts of dishes, including butternut bisque, ‘pumpkin’ bread, ‘pumpkin’ pie, and Kyle’s chorizo breakfast hash, among others.  Below is a look at how I prepare it for use in the bisque and bread/pie.

Directions:
Wash the outside of the squash to remove any visible dirt. Cut the stem-end off and then slice in half length-wise.  Using a spoon, scoop out the seeds.  Place flesh-side down in a baking dish with ~1/2″ water; cover with foil and bake for ~1 hour at 350F, or until soft.

Once done, allow the squash to cool so that it can be handled.  Scrape the flesh out and place in a bowl.  Fill a food mill with the flesh and process until all has been ran through.  Freeze what is not needed in ~2 to 3 cup bags, depending on the amount called for in the recipes you are likely to use.

Butternut Squash Puree
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