So I baked the squash first. In the picture, the long butternut squash is on the left, next to the oval spaghetti squash I already had on hand. I decided to bake both at the same time. The spaghetti squash did have a folder on file in my brain. I like spaghetti squash and use it in place of noodles in spaghetti dishes when the husband is not looking.
Here is an update since this was posted: Instead of baking the squash, I found that the best way is to cut it in half (but be careful as these squashes are hard to cut open - get a strong friend) and place it, cut side down, after removing seeds, in a steamer for 20 minutes. There are some steamers that are double stacked, mine is not, so I steamed each half separately.
Back to the subject at hand, the butternut squash, and what to do with it.
A friend sent me a recipe she found on another site, so I tried it, it worked, it tasted great (well the husband said to say, "from someone who hates squash, it's ok." I said, "Don't you think hate is a rather strong word?" He then said to revise to "dislike intently." So for someone who dislikes squash intently to say that it's "ok," I guess that makes this recipe pretty good. I liked it, and best of all, for anyone trying to avoid grain products for various reasons, this fits the bill.
2 large eggs
1/2 cup butternut squash, cooked and mashed
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup almond flour
1/8 teaspoon sea salt
1/2 teaspoon vanilla flavoring
1/4 teaspoon baking soda
After the squash cools, then peel and cut into pieces and place into a food processor. I used my stick blender and it worked great. The recipe only calls for 1/2 cup, but with my large squash I had about 4 cups. Read to the end, to find out what to do with the remaining squash you do not use for this recipe.
In a mixing bowl, whisk together the eggs, the blended squash, syrup, cinnamon, nutmeg, and vanilla until well blended.
In another small bowl mix the dry ingredients - almond flour, salt, and baking soda; then mix this into the squash mixture. The picture shows everything all mixed together and ready to cook.
The remaining squash can be frozen in 1/2 cup increments, or you can dress it up and serve it as a side dish. I tried the recipe source suggestion to add some coconut oil or butter, cinnamon, nutmeg, a little sea salt and a little maple syrup, all to taste. Just stir into the remaining squash and you got a great tasting dish - kin to sweet potatoes in taste. source for recipe: Jan's Sushi Bar