Here are a few more ways to use your squash once you've got it canned (or cooked and pureed).
Mayan Hot Chocolate
1 sm. Butternut squash or (1 pint bottled squash, drained)
2 ½ C. milk divided
6 oz. semi-sweet chocolate
Large pinch of Nutmeg
Large pinch of Cardamon
If using bottled squash, puree squash with ½ C. milk until smooth.
If using fresh, cook squash 'til soft.
In large sauce pan mix remaining 2 C. milk, chocolate & spices.
Stir 'til melted and creamy, add squash.
from Better Homes & Gardens Nov. 2010
In a blender combine:
1/4 c. canned pumpkin
Low-fat vanilla yogurt
A spoonful of peanut butter
Handful of ice cubes
Milk to thin as desired
Top with a little whip cream and cinnamon.
**Update Nov. 11, 2010
Tried the above recipe and it tasted like a peanut butter smoothie---eh, so-so.
Therefore, if you are looking for a pumpkin pie smoothie this won't be it. To adjust it and get that flavor, don't add the peanut butter (but maybe add more pumpkin) and instead add either pumpkin pie spice to taste, or a combo of nutmeg, cinnamon and ginger to taste to get that pumpkin pie flavor.
I also went to my local library and found a couple books that had some recipes that I would actually try. I am not a fancy cook. So recipes with things like goat cheese, or other things that I don't even know what they are or where to even look for them, I don't make. It's not that I wouldn't be game to try, because really I'll try anything. It's just that my family is not as daring as I am, AND I don't want to be stuck with ingredients I can't use again.
These books had some good basic recipes that you could make using almost any kind of winter squash. Some I've tried and others are on my list to try. But I feel these are realistic recipes for my family. Both books have summer and winter squash recipes, but I just listed some of the winter squash recipes.
Zucchini, Pumpkins & Squash by Kathleen Desmond Stang
- Pumpkin Ice Cream Sundaes pg. 59
- Spaghetti Squash Hashbrowns pg. 22 (My kids love spaghetti squash and normally just eat it cooked with Parmesan cheese over it--like noodles--but I think they would love this recipe)
- Creamy Winter Squash Soup with Spices pg. 28
- Golden Pumpkin-Orange Pancakes with Orange Butter pg. 23
- Two-Way Pumpkin Yeast Dough pg. 18
So I just have to make a comment about making pancakes and adding squash. I experimented on my family recently and added cooked Acorn squash to our waffle recipe (Krusteaz--you know the bag of mix you can pick up at Sam's club). I doubled the waffle recipe and added about 1/2 c. cooked, smashed butternut squash. Not one person noticed or said anything. I couldn't tell, and I knew. You don't necessarily need a recipe for this. Make up pancakes as you always do and add about 1/2 c. of squash puree.
- Golden Yeast Rolls pg. 79--these were delicious!! And once again nobody knew I had added anything.
- Creamy Winter Squash Soup pg. 63
- Fried Winter Squash Chips pg. 60
- Squash Pancakes pg. 81
- Winter Squash Ice Cream pg. 88
- Spiced Squash Cake with Caramel Icing pg. 91
I'm seriously thinking that Squash Ice Cream needs to be added to the Thanksgiving menu this year.
I have not yet tried a Squash soup recipe. My kids caught wind of that and declared it "disgusting" already. However, I made a crockpot Cheesy Potato Soup the other night and did about 1/3 of the potatoes as butternut squash. They didn't know otherwise. (insert evil laugh) My food science friend Kevin said that any recipe that calls for mashed potatoes in it can be substituted with smashed squash, i.e. potato rolls.
So go ahead and experiment and enjoy. If we come up with anything else fabulously squash we'll let you know.
Note: This site has good info about picking squash, squash equivalents, and pics of all varieties of squashes along with a list of squash recipes.