Fall Harvest: Butternut Squash

October 11, 2009 at 9:38 am | Posted in butternut squash puree | 2 Comments

fall harvest long sm

It’s true that Butternut Squash tops my family’s list of favorite winter squashes.  Here’s my no-fail, even-my-pickiest-eater-will-like-it Butternut Squash recipe.

Butternut Squash Bake

  • Butternut Squash Puree (from 1 whole squash, about 2 cups)
  • 3 T melted butter
  • 2 eggs
  • 3 T flour
  • 3 T brown sugar
  • 1/4 tsp cinnamon or pumpkin pie spice

Prepare an 8X8 baking dish with Pam.

Mix all of the ingredients well (I use a hand whip).  Pour into pan.  Bake at 350 for 30-40 minutes.  Cool to room temp.  Enjoy!

*** Fall Harvest Basket compliments of my dear friend M.  Thanks You!  This was a wonderful surprise!

butter(nut) noodles

February 19, 2008 at 8:10 pm | Posted in butternut squash puree, Family Meals | 7 Comments

My kids love buttered rigatoni noodles. And in an effort to get more veggies into their meal, tonight I made a butternut squash sauce to go over their noodles. My son (the white eater) was at first a bit resistant, but when I told explained it was a “butter” sauce, he ate and enjoyed!


Butter(nut) Noodles- Combine 1/2 cup of butternut squash puree with a heaping spoonful of ricotta, 2 Tbsp unsalted butter, a splash of milk, Mrs. Dash to taste.


I’ve been TasteSpotted! My humble Cherry Chip Cupcakes are my first feature! Looking for some inspiration?  Check out TasteSpotting. This photo and food collection is amazing!

sweet squash tapas

November 19, 2007 at 10:34 pm | Posted in butternut squash puree, Family Meals | 1 Comment

Okay, I really didn’t know what to call these little vegetable creations, but it didn’t matter, my kids ate them up! Filled with butternut squash and apples, these great little veggie pancakes were enjoyed with dinner the other night.1 c butternut squash puree
1 fuji apple, skinned and grated
1/2 t cinnamon
1 T brown sugar
4 T flour
1 egg

Mix the above ingredients together in a large bowl. On a non-stick pan or with evoo, drop the squash mixture by the tablespoon on the pan. Flip after 5 minutes or until brown. Cook on the other side for another 5 minutes. Put on a baking sheet and finish cooking in a 350 degree oven for 10 minutes.

No. 3

October 25, 2007 at 7:21 pm | Posted in butternut squash puree, Family Meals | Leave a comment

As a long time fan of the hit show Friends, I happily watched Monica count down Chandler’s favorite meals, and No.3 was one of my favorites…Macaroni and Cheese with cut-up Hot Dogs. You remember the episode, “The one with the Unagi”.

Anyways, my son loves his mac’n cheese with hot dogs. And I found a way to get Butternut Squash into it…Here’s all that you need: 1 box of Trader Joe’s Wisconsin Cheddar Macaroni and Cheese, 2 Trader Joe’s All Natural Uncured All Beef Hot Dogs, 1/2 cup Butternut Squash Puree.

These hot dogs…I know, I was very skeptical of them too, but they are good, seriously good.

Just boil the noodles according to the directions. While the noodles are cooking, mix the cheese sauce packet into the squash puree. Drain the noodles and return them to the pan, add the cut up hot dogs, stir in the cheese sauce, and you’re done. Just keep it on long enough to heat the hot dogs through.

And the verdict, did my son eat this? Yes, Yes, Yes! Chandler’s No. 3 favorite meal lives on in our kitchen on a weekly basis, and now with the butternut squash puree, it’s a meal I can feel good about.

Puffy Eggs

October 21, 2007 at 4:10 am | Posted in breakfast, butternut squash puree, Family Meals | 1 Comment

I think it’s residual excitement from the Puffy Pancake, but my kids love Baked Egg Cups. Known as “Puffy Eggs’ in the Downing household, these little egg cups are packed with protein and veggies.
So, I knew my kids liked these little eggs, but would their friends? I tested the recipe on Sunday, when we invited some family friends over for brunch. On the menu; Puffy Eggs, Fruit & Yogurt Parfaits, and Pumpkin Bread.

Out of the oven, the eggs looked great. My kids were so excited to see them again that they said, “ooo, these puffy eggs are sooo good” to their little friends. I guess the enthusiasm helped, because all of the kids enjoyed their eggs made with butternut squash. Brunch was a hit, and I felt great about serving food that not only tasted good, but was good for them.

Mom Tip: Care should be taken because the little ramekins are HOT out of the oven and there is a lot of steam trapped in the eggs. The best thing to do is let the kids see their own ramekin and then have an adult scoop out the eggs onto a plate, allowing the steam to release and the eggs to cool.

Puffy Eggs

  • 2 large eggs
  • 4 egg whites
  • 1/2 cup butternut squash puree
  • 2 T shredded cheddar cheese
  • 2 T all purpose flour
  • 1/2 t baking powder
  • 1/4 t salt

Preheat oven to 400 degrees. Coat 4 ramekins with cooking spray and set on a baking sheet.

In a large bowl, whisk the eggs, egg whites, butternut squash puree, cheese, flour, baking powder, and salt. Divide the mixture among the ramekins and bake until the tops are puffed up and the eggs are no longer runny. Serve Immediately.
From Deceptively Delicious

My first Butternut Squash

October 15, 2007 at 9:06 pm | Posted in butternut squash puree, how to puree, spaghetti squash puree | 2 Comments

So many of the recipes from Deceptively Delicious call for Butternut Squash. Having never bought a butternut squash before, I wasn’t even sure what I was looking for. For the other butternut squash virgins out there, here’s a photo. I also picked up one of my favorites, spaghetti squash. Even though there is not a recipe using spaghetti squash in Deceptively Delicious, knowing that it is a mild tasting vegetable, I thought it might work.

My challenge for today was to cook, puree and package these vegetables.

How to puree Butternut Squash:

  1. Cut off the stem, cut the squash in half lengthwise and scrape out the seeds.
  2. Roast the halves on a cookie sheet, flesh-side down, at 400 Degrees for 50-60 minutes
  3. When the squash is cool enough to handle, scoop out the flesh and puree in a food processor until smooth.

How to puree Spaghetti Squash:

  1. Leaving the squash whole, pierce the outside with a fork about 8 to 10 times
  2. Roast the squash in a baking pan at 400 degrees for 50-60 minutes. It is done when it can be pierced with the tip of a sharp knife.
  3. When the squash is cool enough to handle, cut the squash in half lengthwise, scrape out the seeds, scoop the flesh into a food processor and puree.

How to package your purees for future use:

  1. Measure out 1/2 cup of puree
  2. Store the puree in a snack-size ziploc baggie
  3. With a sharpie marker, write the contents, date, and amount.
  4. Store in the refrigerator for up to 2 days or freeze and thaw when needed.

Why Butternut Squash and Spaghetti Squash? Because hard winter squash has vitamins A and C, beta carotene, potassium, and iron.

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