Ok, so you've made some Basic Roasted Winter Squash. Mashed with butter & maple is pretty awesome, but what else can you do with all that squashy goodness?
1) Breakfast - Add some to your oatmeal. Or replace your oatmeal altogether by mixing 1/2 cup squash with 1/4 cup shredded coconut, some milk or cream, slivered almonds, cinnamon, and a dash of maple syrup.
2) Lunch - Add a dollop to mac 'n' cheese. Or lose the cheese and saute some garlic and sage, then mix in cooked pasta and squash.
3) Dinner - Mix squash with some high-quality broth to a soup-y consistency. That's pretty good, right there. Or take it farther by adding Thai curry paste and coconut milk, or ginger and soy sauce, or add some to your favorite tomato soup or chili. It's also great as a replacement for tomato sauce in lasagna.
4) Dessert - Squash pudding is just an intensification of the basic mashed squash, really. We like about 4 parts squash to 1 part each butter (or heavy cream) and maple syrup (or honey), plus some cinnamon and ground ginger. Put it in the blender (or use an immersion blender) to make it really smooth. Good warm or cold, topped with a dollop of whipped cream.
You can also freeze the puree in ziplock bags for future use.
(And check out our other squash recipes here.)
2) Lunch - Add a dollop to mac 'n' cheese. Or lose the cheese and saute some garlic and sage, then mix in cooked pasta and squash.
3) Dinner - Mix squash with some high-quality broth to a soup-y consistency. That's pretty good, right there. Or take it farther by adding Thai curry paste and coconut milk, or ginger and soy sauce, or add some to your favorite tomato soup or chili. It's also great as a replacement for tomato sauce in lasagna.
4) Dessert - Squash pudding is just an intensification of the basic mashed squash, really. We like about 4 parts squash to 1 part each butter (or heavy cream) and maple syrup (or honey), plus some cinnamon and ground ginger. Put it in the blender (or use an immersion blender) to make it really smooth. Good warm or cold, topped with a dollop of whipped cream.
You can also freeze the puree in ziplock bags for future use.
(And check out our other squash recipes here.)
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