New England Butternut Squash Recipes

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NEW ENGLAND BUTTERNUT SQUASH



New England Butternut Squash image

From Coventry, Connecticut, Linda Massicotte-Black sends her side, New England Butternut Squash, which her family really loves. She writes, "This traditional fall treat is a family favorite because it's delicious and it has a hint of sweetness. Even the picky little eaters at the table enjoy this dish!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 5

1 medium butternut squash
1/4 cup butter, melted
1/4 cup maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 15-20 minutes or until very tender; drain. , When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.

Nutrition Facts : Calories 192 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 72mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 5g fiber), Protein 2g protein.

NEW ENGLAND BUTTERNUT SQUASH



New England Butternut Squash image

Nothing says fall like butternut squash. This traditional fall treat is a family favorite because it's delicious and has a hint of sweetness. Even the picky little eaters at the table enjoy this recipe! Diabetic Exchanges: 4 very lean meat, 2 fats and 1 fruit. This came from Taste Of Home Simple & Delicious. I have not tried this posting for safe keeping.

Provided by internetnut

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

1 medium butternut squash
1/4 cup butter, melted
1/4 cup maple syrup
3/4 cup ground cinnamon
1/4 cup ground nutmeg

Steps:

  • Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2"-inch of water. Cover and microwave on HIGH for 15-20 minutes or until very tender; drain.
  • When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.

NEW ENGLAND SQUASH PIE



New England Squash Pie image

As a transplanted New Englander, I have been unable to find squash pie filling here in Florida. Squash pie has a much more delicate flavor than pumpkin pie and is my husband's favorite pie. I usually cook up a big squash and package it in 2 cup containers to put in the freezer. If you use skim milk, 1/8 of a crustless pie is...

Provided by Susan Beauregard

Categories     Pies

Time 1h30m

Number Of Ingredients 9

2 c butternut squash
1/2 c sugar
1/2 tsp salt
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1 1/2 c milk
1 unbaked pie shell

Steps:

  • 1. Cook fresh or frozen squash. Put it through a food mill to make it smooth. Put a coffee filter into a sieve and put the squash in it. Let it drain until no liquid comes out.
  • 2. Measure 2 cups of squash and add sugar and spices. Mix well. Add the eggs and mix. Using a whisk, blend in the milk. (If you want a richer filling, substitute cream for some of the milk. For the diet conscious, use skim milk.)
  • 3. Pour into an unbaked pie shell. Bake at 425 for 20 minutes. Then lower the temperature to 375 and continue baking for 45 minutes or until a shape knife inserted into the filling comes out clean.

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