Nobody makes this, and it's delicious! Once you try it, you'll wonder why you've never had it before.
Mashed Rutabaga
Ingredients:
1 softball-sized rutabaga, peeled and diced
1 tsp. salt
2 tbs. brown sugar
3 tbs. butter
Place rutabaga in a pot and cover with water. Bring to a boil. Turn to simmer, cover, and cook for 20 minutes, or until soft like a cooked potato. Drain. Add remaining ingredients to pot and mash with potato masher. Add pepper if you like.
Stuffed Acorn Squash
My mom made this one and I love it as much now as I did as a child.
Ingredients:
2 large acorn squash
1 lb. ground beef
1 onion
1 clove garlic
1 tsp. salt
1 tsp. black pepper
1 tsp. basil
2 slices bread
1/2 cup milk
1 egg
3 tbs. butter, divided
Cut the top from the squash, like you were making a jack-o-lantern. Remove the seeds. Combine the remaining ingredients in a large bow. Stuff the squash with the forcemeat, and out the top back on. Bake at 350' F. for 45 minutes.
Butternut Squash Soup
Sily smooth, and either sweet, or savory as you desire. First, savory.
Ingredients:
1 butternut squash, peeled, seeded, cubed
1 tsp salt
1 tsp fine ground white pepper
1/2 tsp. ground cumin
1/2 cup cream
3 tbs. salted butter
Place squash cubes unto a pot and cover with chicken broth. Bring to a gentle boil and cover. Cook for twenty minutes. Remove from heat and place squash into a blender, reserving the broth.. Blend until smooth. Add cream and herbs to squash and blend to combine. Stir squash back into the broth. Simmer to reduce to your desired thickness.
Spaghetti Squash Soup
It's like a bowl of spaghetti, only with the sweet flavor of squash, and as a delicious soup.
Ingredients:
1 spaghettis squash, cut in half.
15 oz. homemade marinara, or a jar of your favorite spaghetti sauce
1 lb. bulk Italian sausage, or ground beef
1/2 cup grated Romano cheese
1/2 cup cottage cheese
1 cp beef broth
Brown the meat over medium heat, the drain off the grease. Use a fork to scrape the inside of the squash into noodle-like strands. Place the squash, meat, tomato product, and cheeses into a pot, with the broth. Simmer for 20 minutes. Serve with crusty bread and butter.
Tip: The butternut squash can be replaced by sweet dumpling, or acorn squash. Also, in place of cream, you can add coconut milk, the thick stuff.
You can also add squash cubes to New England Boiled Dinner.
Seeeeya; Chief Longwind of the North