Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, October 1, 2008

Mashed Winter Squash


My pork chops planned for Saturday past were supposed to have a side of corn on the cob. Well, when I went grocery shopping I found that corn season is over in Ohio. Sad, but true. 'Twas short.

But there was a nice selection of winter squash, and since my gang enjoys winter squash I picked up two large Butternut Squash. Normally I roast it in a pan with butter and brown sugar, but on Saturday I went a step farther and mashed it. It was really simply done and it tasted awesome. The coup de gras, however, were the roasted and salted squash seeds that we sprinkled on top. Incredible. Sweet and salty. I didn't get a picture of the squash with the seeds on it -- you'll have to trust me.

While the Butternut Squash is easy to find, inexpensive in season, and yummy, you could use any other orange flesh winter squash, like acorn.

Mashed Winter Squash

2 medium butternut squash
6 tablespoons unsalted butter
1/2 cup packed brown sugar
salt and pepper to taste

Preheat the oven to 350 degrees.
Cut off the ends of the squash and peel it with a potato peeler.

Cut squash in half lengthwise, and remove the seeds with a spoon.
Reserve seeds.

Cut the squash into 1-inch cubes and place them in a casserole dish.
Dot with butter and sprinkle with sugar.

You can cover it at this point, if you want a really smooth mash.
I left mine uncovered and a few pieces browned lightly,
but they hardly made a difference when I mashed them.
Keep them from browning if you can.
Bake for 1 to 2 hours, until tender.
When the squash is done, cool slightly.

Transfer the squash and the pan juices to a large mixing bowl,
and mix with an electric mixer or potato masher, until smooth.
It should have the consistency of mashed potatoes.
Add a little cream or milk if necessary to get the right consistency.
Salt and pepper to taste (yes, the salt and pepper tastes great with the sweet flavor).
Dot with a teaspoon of butter.


Roasted Squash Seeds

While the squash is cooking, separate the seeds from the pulp.
It was not difficult with the Butternut.

Rinse seeds in a colander and drain but do not dry.
Place in a single layer on a baking sheet and sprinkle with kosher salt.
Set aside until squash is done.
When squash comes out of the oven, raise temperature to 400 degrees and place seeds in.
Cook only about 10 minutes, or until seeds are dry and crisp, but not brown.
Sprinkle over mashed squash, if desired, or eat out of hand.


1 comment:

Anne said...

I love, love, love when you post step by step pictures! Makes everything so much easier to visualize for this inexperienced cook!

So thanks!