Someone brought me a butternut squash, actually a rather large butternut squash. My brain immediately searched for files for "butternut squash".....not much there. Realizing that the husband does not like squashes of any kind, I knew this would be a challenge. He even threatens to step on the squash plants in the garden when I'm not looking.
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.
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.
Butternut Squash Pancakes (serves 4 -can double to serve 8)
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
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
Poke a few holes in the squash and bake in oven on 300 degrees for about an hour or until soft when pressed. Mine was a large squash, but if you choose a small one, then it may not take as long to bake; also a higher degree oven will shorten the time.
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.
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.
That's it - now heat a frying pan with some oil (butter, lard, coconut oil) and put a tablespoon of pancake mix into the pan, making several small pancakes. The recipe made about 25 little pancakes for me. Add maple syrup and now you have butternut squash pancakes - a little earthy with a little spicy taste.
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
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
