Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.
Wine note: The creamy texture of the pureed soup matches well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's suitably rich, round, and fruity, with gently buttery flavors and good acidity to balance the natural sweetness of the squash. -Jeffery Lindenmuth
Calories:167 (19% from fat)
Fat:3.5g (sat 0.5g,mono 2.2g,poly 0.6g)
I was just looking for a spinach salad recipe to take to a party on Saturday and I came across an interesting one that called for cubed, cooked butternut squash. I'd roast it like suggested and once cool toss it with spinach, sliced red onion, some dried cranberries, and a nice balsamic vinaigrette. I'm not doing that for the party, but it sounds yummy and I'm going to try it later in the week (I have a squash on the counter that I need to use.)
I also love making soup with it, or just eating it as a side veggie. You could also boil it and mash and use in baked goods like pumpkin, but that may or may not be diet friendly depending on the recipe.
I'm jealous too! I need to go see if my Costco does. It can be some work to peel and cube a squash (and then my fingers turn orange), but so worth it!
I roast mine just the way Amanda does, roasted with olive oil & salt and whatever I can grab---chile powder, paprika, cumin....hmmm, maybe I will try cinnamon next time! I am on a cinnamon, nutmeg, ginger kick.
I read somewhere that the pre-cubed squash is flavorless compared to cutting up your own, but I have never done a comparison. Actually, I don't think I've ever tried the pre-cubed ones. I don't if that is one of those things it takes a real picky palate to pick up on, or if it really makes a difference.
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I think I am going for either the salad or the roasted squash tonight, and I will definitely be making the soup later, maybe for the weekend
It was pure coincidence that I found the bag, it's not that big and they were just "sitting" there very unassumingly in the refrigerated veggie section. I will let you know if I find it to be flavourless too.
I tried it both roasted and in the soup.
We both really liked it roasted, so I ended buying some more
I tried the soup a couple of days ago and thought it was kind of bland, so maybe adding some other spice might perk it up...I am not sure what yet, but I will experiment.
I really want to tryi it roasted with something sweet like cinnamon as midwife suggested, so that will be the next batch.
Did anyone else have any luck finding the squash at their local Costco?
I love it roasted with cinnamon. I also like it roasted then mashed with a touch of pure maple syrup.
A note about peeling. If you put your whole squash in the microwave on high for a few minutes (2 to 3 minutes depending on size) *OR* (as my Grandma used to do), drop one in a pot of boiling water for a few minutes, remove from microwave/ water and cool before peeling. Makes peeling a breeze with a vegetable peeler. Though I usually don't peel it before roasting. Wash, slice in half, scoop out seeds and roast skin side down. You can easily scoop it out of the skin/shell if roasted long enough. This way works best when you want it very soft for soup. (same with acorn squash)
Last edited by Lori Bell : 10-27-2008 at 01:45 PM.