The Crazy Suburban Mom: Butternut squash is one of my favorite things about winter...

Monday, November 2, 2009

Butternut squash is one of my favorite things about winter...

You can cook a butternut squash lots of ways but the easiest is it to wash it, poke holes in it with a sharp knife (So it doesn't explode into a million gooey squashy bits) and bake it in your oven at 325 degrees for about an hour and a half.

Could anything be easier?

From there you can do anything you want. Yesterday I made Roasted Butternut Squash And Honeycrisp Apple Soup.



(And way cute served  in a Vintage Syracuse China Coffee cup, right?)

I made the squash early in the day and put it in the fridge whole until I was ready to use it. For the soup, just cut it the long way, scoop out the seeds and discard the skin...

What's left is the sweet roasted goodness.  Mmmm!

In a large pot I melted about 1 Tablespoon of butter and 1 Tablespoon of canola oil over medium heat.  Add 2 chopped medium onions. You don't have to chop these in any big city way, you're going to whiz this all up anyway.

I cooked the onions on medium until they became soft and translucent for maybe, oh.... 7 minutes. This isn't about browning them. Well, some did when I forgot to stir.  Add salt and pepper to taste.

Next I added 2 cut up (and cored but not peeled - Remember we are going to pulverize the soup anyway...) honeycrisp apples to the onions. Yum. Yum. Yum. Oh! How I love honeycrisp apples. Did you ever hear of them? Oh my. (There's a website about them here.) But I prefer to wax poetically about them so as soon as I'm done writing this post I'm going to go write a poem and call it:

Ode to a Honeycrisp Apple


One tablespoon of sugar

A few turns of cinnamon:


As an aside I always thought I hated cinnamon until I tried this stuff. Which is heavenly and makes me want to sprinkle it on ...well, myself.

A pinch of poultry seasoning:


Cook on med-low 10 minutes, you're just trying to cook the apples a bit. Than I added 2 cans vegetable stock:


You can use chicken stock also. How much stock you use depends on how big your squash was.

You want the stock to "just" cover the solid ingredients. Than let it all come to a boil, turn it down to a simmer and let it cook about 10 minutes to blend the flavors.

When you're ready to serve you need to whiz this up. You can use a blender - but for goodness sake, be careful! Or a one of these:


I have one.

To serve I just swirled in some fat free half and half but cream would be good too. So is Greek yogurt. I've done that too.

While I was roasting the butternut squash I also roasted two acorn squash.


Don't have any special plans yet for those but I'm working on it.  I like those too.  They aren't quite as sweet as butternut, a bit more starchy than sweet, but good with some butter and brown sugar and than thrown under a broiler for a sec or two.


Vonlipi 11/2/09, 11:23 AM  

Thanks for the recipe! It sounds (and looks) delicious! I could use other apples than Honeycrisp right? Those are really hard to come by here....

The Crazy Suburban Mom 11/2/09, 11:49 AM  

Yes, honey....and actually most recipes that call for apples in soup like this call for granny smith apples... except the ones that call for 'cooking" apples...or the ones that call for 'delicious' as you can see...there are many apples used

@eloh 11/2/09, 12:00 PM  

One of my favorites too. I can remember when it was "the way" to just split it, scoop out the seeds and replace them with a half stick of butter...roast and eat with NO guilt.

I hadn't had one yet because I knew I couldn't get it split....

I'm going to stab and roast...thanks.

Anonymous,  11/2/09, 5:13 PM  

The recipe looks great but LOL, how can the world's biggest pumpkin-hater eat squash? They're practically the same thing, in the exact same family. In Australia butternut squash is even called as butternut pumpkin.

(Yeah, I checked on Wikipedia to make sure I was right, that that they're sister squashes, and they are!)

chicamom85 11/2/09, 6:35 PM  

Oh Yummy! I just made a stuffed acorn squash meal for my family. We devoured it before I thought to take a picture and post it with the recipe. I love squash and butternut is also one of my favorites.


Maureen 11/2/09, 10:54 PM  

Hmmm...never eaten butternut squash...might have to give it a try. Especially when it includes apple. Sounds yummy.

heidi 11/3/09, 8:25 AM  

Mmmmmm - can I cheat? I have a can of butternut puree in the pantry. Yep. I'm going to faux-make it this week. Tastes as pretty as it looks!

mama-face 11/3/09, 9:37 AM  

I am definitely making this soup and searching for the cinnamon grinder spice. I did not know about this; it appears like something I could find at a regular grocery store. I love cinnamon; been sprinkling it on myself for years.

The Crazy Suburban Mom 11/3/09, 9:52 AM  

Eloh - Yes, easiest thing every! And by the time you cut it it's soft, soft soft!

El, Yeah I know. I never said my pumpkin thing was rational.

Anne - I love stuffed acorn squash and you know, I think I may do that with the 2 squashes I made at the same time!

Maureen, Its so good! Even if you just roast it. Than cut it in half - scoop the seed and put a little butter and brown sugar on, put it back in the oven for a few minutes and its so good!

Heidi - oh yeah! thats works perfect!

Mamaface - yes its in the spice aisle! Theres a lot of grinder things. This is the best one I found. Alot of them are the steak type seasonings which have been hit and miss for me. But this is wonderful. They also have the cinnamon with sugar - I didnt get that one but I bets its yummy!

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