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

On Nov 27, 4:43*pm, "Zeppo" > wrote:
> "Becca" > wrote in message
>
> ...
>
> > 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.

Becca wrote:

> 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.


I am going to experiment and incorporate some cooked squash into the dough
of the Five Minute Artisan Bread I am always making, we'll see how it turns
out...


--
Best
Greg

none of your business wrote:

> 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.


Last year my wife wanted to take me to our favourite local restaurant
for dinner, but there was a cooking demonstration that night. Knowing
how much I like to cook, she booked that. One of the dishes they did was
pumpkin and butternut squash soup. It was incredible. Of all the
recipes they did that night, it was the first one I tried at home. It
was delicious.

Zeppo wrote:
> 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

Great idea, adding the ginger and sweet potato to the soup. I will try
adding ginger next time.


Today, I boiled the turkey carcass and we had turkey vegetable soup. I
used fresh vegetables, plus the leftover English peas, corn and about 2
cups of mashed potatoes. The potatoes helped make the soup nice and thick.


You will use that immersion blender more often than you can imagine.
Mine is old, but it keeps on working.


Becca

"none of your business" > wrote in message
...
> On Nov 27, 4:43 pm, "Zeppo" > wrote:
>> "Becca" > wrote in message
>>
>> ...
>>
>> > 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

On Fri, 27 Nov 2009 12:48:55 -0500, "Zeppo" >
wrote:

>I was wondering how it would work if I used the flesh for some type of
>leftover dish like squash soup or something

Absolutely. Soup was the first thing that came to mind, but you could
google recipes for butternut squash lasagna or ravioli.

--
I love cooking with wine.
Sometimes I even put it in the food.