by Sherry Christensen, Relief Society Temporal Welfare and Self-Reliance Specialist

Winter squash have a hard skin (which usually needs to be peeled) and flesh – they come in a variety of names: acorn, black peanut, buckskin, buttercup, butternut, calabaza, delicate, great white, honeynut, Hubbard, Jack be little, Kabocha, kuri, pumpkin, spaghetti, sweet dumpling, and Turban – to name a few.

You might enjoy experimenting with them throughout the winter to see what works best for you.  Here are some ideas:

Squash Pie   (yield: 1  9” pie)

(my favorite squash to use for this is banana squash –  we bottle our own – but it can be used with pumpkin)   Note: 2 – 25# banana squash yielded 18 quarts of purée

                                                                                                                                                                                    2 cups squash:  Steam & then mash until smooth  (if using a blender, be careful of hot splashes)

Thoroughly whisk together:

       2 cups cooled squash  1 cup sugar    1 tsp salt  1 tsp cinnamon   1 tsp ginger    ½ tsp nutmeg

Add 3 large eggs and beat thoroughly.

Gradually add 1½ cups milk (evaporated or almond milk) and whisk until smooth.  Pour into unbaked pie crust.   Bake at 400^o F for 15 minutes, then 350^o for 40 minutes.

Winter Squash Muffins         (Yield:  about 20 muffins) 

Stir in a large bowl: 

3 cups flour (I use ½ wheat and ½ white, or even parts almond or coconut flour)      

1 cup sugar         

4 tsp baking powder    

1 tsp salt     

1 tsp cinnamon     

½ tsp pumpkin pie spice     

½ tsp nutmeg       

In a small bowl combine: 

1 cup milk (I use almond milk)     

½ cup melted butter      

1 tsp vanilla

Add the liquid ingredients to the dry ingredients, stirring gently, then add ½ cup nuts and 1 ¼ cups    (steamed and mashed until smooth)  squash.  (I use banana squash or pumpkin).

You may blend in a blender, but that does mix air into it and might even require a bit more of added milk.  I try not to blend it because muffins should be stirred as little as possible.

Pour into muffin tins, each about 2/3 full, and bake at 400^o F until lightly browned, about 20 minutes. 

Butternut Squash Soup    (Yield: 4 – 1 cup servings)

Finely dice:  

1 rib celery  

1 large carrot  

1 medium yellow onion  

3 cloves garlic

Melt 1 Tbsp butter in large skillet and add the diced veggies; sauté until soft (about 5 minutes).

Stir in 1 medium (about 3 pounds) butternut squash which has been peeled & cut into 1” cubes,         

2 cups chicken broth       

½ tsp sea salt    

¼ tsp black pepper

Tie these fresh herbs with twine and place on top:  8 sprigs thyme, 3 sprigs rosemary, 3 sprigs sage

Bring to a boil then simmer until squash is soft, about 30 minutes, stirring frequently. (Remove twine and discard.)   Ladle the soup into a large, high-power blender and add ½ cup heavy cream or full-fat coconut milk. (If your blender is small, work in smaller batches.)   Blend until smooth, 30-60 seconds.