keeps for a very long time. I bought at one of the last farmers markets back in November that I still hadn’t gotten around to cooking, and earlier this week I noticed that it was starting to get soft on top. A Twitter friend gave me the idea to cook it up in the slow cooker. It was one of those I-should-have-thought-of-that moments. Of course, I should use my slow cooker to make it easy to cook the squash, puree it, and freeze the puree to use at another time. That way the squash wouldn’t go to waste.
After peeling and cutting the butternut squash
, I placed a 3 1/2 quart slow cooker. I used a silicone brush to lightly coat the walls of the crock with olive oil before I put the squash in there. I sprinkled a little Kosher salt on top, and turned the slower cooker on low. I cooked until the squash was soft, removed the squash, and mashed it with a potato masher.
Now I have 1 1/2 cups of pureed butternut squash in my freezer and many ways to use it up. Of course, I can use it in butternut squash soup
, but I love finding less obvious ways to use ingredients. It helps add variety to the dishes I serve. Here are 7 recipes that'll make the most of your butternut squash puree.
3. Squash Pie
– Instead of pumpkin, try butternut squash in a pie.
6. Wild Harvest Quinoa Oatmeal
– Pureed squash gets mixed into this quinoa breakfast dish along with pecans and dried cranberries. Seems like a real powerful way to start the day.
Now I wish I had more pureed squash because I want to make several of these recipes. I know I can buy more at the store. I have a feeling I will be.
How do you creatively use butternut squash puree in a recipe?
Also on MNN