FREEZING SQUASH RECIPES

Name: Butternut Squash Soup
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 cups finely chopped onion; 2 cloves garlic, minced; 4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes); 4 1/2 cups water; 1 cup well-flavored chicken or vegetable stock; 1/2 cup medium-dry sherry; Salt and freshly ground black pepper; 1/2 cup freshly grated Parmesan cheese

BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING

Butternut Squash Soup Recipe - NYT Cooking image

This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.

Provided by Florence Fabricant

Total Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored chicken or vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

Nutrition Facts : @context http//schema.org, Calories 114, UnsaturatedFatContent 2 grams, CarbohydrateContent 15 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 672 milligrams, SugarContent 4 grams

YELLOW SQUASH CASSEROLE - ALLRECIPES

Yellow Squash Casserole - Allrecipes image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories Squash Casserole

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 10

Ingredients

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, CarbohydrateContent 10.3 g, CholesterolContent 68.8 mg, FatContent 14.8 g, FiberContent 1.3 g, ProteinContent 6.1 g, SaturatedFatContent 7.7 g, SodiumContent 463.5 mg, SugarContent 1.7 g

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