What can I do with a 1lb. bag of frozen buternut squash?

Question

Recipes, please - no wise cracks!

Answer 1

Is the squash in diced cubes? If it is put it in a casserole dish, add two diced apples and 1/2 cup raisins.Then in a separate dish, put l/2 cup of sugar, two tbsp. flour, 1/4 tsp Cinnamon and sprinkle it over the squash and flour mixture. Then take four pats of butter and just place around on top. Bake at 475 until done.

Answer 2

Butternut Squash Risotto
1 (48-ounce) can chicken broth
3 tablespoons olive oil
12 ounces frozen chopped white onions
1 (10-ounce) box sliced mushrooms
1 cup dry white wine
1 (14-ounce box) packaged risotto mix
1 pound butternut squash, peeled and sliced 1/4-inch-thick
1 1/2 ounces grated Parmesan
2 tablespoons butter
Kosher salt and freshly ground black pepper
Butter-flavored nonstick cooking spray
Chopped fresh parsley leaves, for garnish
In a small saucepan, heat chicken broth until just simmering. Heat olive oil in a medium skillet. Saute onions and mushrooms until soft. Slowly add white wine while continuing to stir. Add package of risotto and allow to simmer about 10 minutes or until risotto is al dente.
Add butternut squash to skillet. Slowly ladle heated chicken broth into risotto skillet, stirring in between ladles and allowing to reduce down before the next addition. Continue until all chicken broth is added. Cover and simmer for 15 minutes. Stir in Parmesan, butter and salt and pepper, to taste.

Answer 3

put on a deep baking pan, cover bottom of pan with water, put butter and brown sugar into squash,, bake at 350 for 1 to 2 hours until tender

Answer 4

Defrost the squash
Place a cup of squash into individual baggies
Twist the baggies and tie them up
Take the bags and climb up to your roof
Start chucking the bags of squash at cars!
Smile and have fun!

Answer 5

One of my faves is squash filled ravioli/dumplings in a butter/sage sauce. Buy some wonton wrappers & you'll find a recipe at food network.

Defrost the squash & incorporate into one of these recipes, if you like. I've never worked with frozen, so you may need to adjust the cooking time.

Pasta w Roasted Butternut Squash & Shallots, Roasted Asparagus & French Bread
Serving Size : 4

3 cups (1-inch) cubed peeled butternut squash
1 tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 475°. Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.

Roasted asparagus: Combine 1 pound trimmed asparagus spears, 1 teaspoon bottled minced garlic, 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet, tossing to coat. Bake at 475 degrees for 10 minutes or until crisp-tender, turning once.
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Butternut Angel Hair
Serving Size : 12

8 ounces angel hair pasta, cooked
2 Portobello mushrooms, inside “fins” removed, thinly sliced
1 butternut squash, peeled, seeded and cut into ¼" cubes (about 1 ¼ cup)
1 medium tomato, diced
2 sage leaves, julienned
1 tablespoon olive oil
1 tablespoon butter
1 ounces white wine or chicken stock
2 ounces heavy cream
1 teaspoon garlic, minced
salt and pepper to taste

Sprinkle butternut squash with salt and pepper and roast in the oven at 450 degrees for thirty minutes. Combine butter, olive oil, garlic, tomatoes and Portobello mushrooms in a sauté pan over medium heat. Cook until mushrooms are tender, about 2 minutes.

Add the roasted butternut squash, white wine and cream. Cook about 1 ½ minutes to reduce the sauce. Finish with the julienned sage, then add the pasta to warm, and serve.
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Answer 6

Thaw it out and put it in a casserole with some butter and brown sugar on top and bake at 350 degrees for about 35 minutes. You can also put cracker crumbs on top and let them brown. Yummy!

Answer 7

omg i am only 13 and i am a proffessional chef at sacrementos academy!!!! trust me on this one!!
1 lb butternut squash
2 cups flour
1 egg
1 tsp of baking soda
this is so easy!! it is a wonderful pastry
preheat your oven to 375* and your good to go it should take about 5-10 min

Answer 8

www.bettycrocker.com