Squash

[Gordie]

I froze up some squash this year and a varity of it also, This squash was par boiled to tender,

I took the butternut squash about two of them and put in a small crock pot with a 1/2 stick of butter and 1/4 cup of brown sugar Then I smash up very fine grahm crackers and a 1/2 TSP of vanilla turned on low and slow cooked for 6 hours then removed the contents from crock and put in a mixing bowl and mixed with electric mixer until creamy like whipped taters. Then sprinkled a bit of brown sugar on it and MMMMMMMM it was good.

Any of you guys have any good squash recipes

[Leaky]

Did you peel the squash before par boiling? Thats sounds fantastic.

This one has been my go to. Nice roast garlicy flavor and easy to put together:

•2 tablespoons minced fresh parsley

•2 tablespoons olive oil

•2 garlic cloves, minced

•1 teaspoon salt

•1/2 teaspoon pepper

•3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

•1/4-1/3 cup grated Parmesan cheese

Mix everyone in a big bowl and then add the squash. Spread out on a large cookie sheet or a shallow roasting pan and roast @ 400 for about 50 minutes or until tender.

[Gordie]

Nooe, I peel it after before it hits the freezer.

The recipe that I gave makes the squash taste like custard, well thats what the wife says it tastes like.

Yours sound good too. I will have to give it a try.

[Leaky]

Here's another roasted squash dish thats a little sweeter, but very good.

1/2 large butternut squash

2 tablespoons honey

2 tablespoons brown sugar

2 garlic cloves, smashed and chopped

salt and pepper

1/4 cup olive oil

vegetable oil cooking spray, like pam

1. Peel and chop squash into 2 inch cubes and put in a bowl.

2. Add all other ingredients and toss.

3. Spray a cookie sheet with non-stick veg spray (like Pam).

4. Put the tray near the bottom of the oven and roast at 350 until tender (about 1/2- 1 hour).