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Joined: Jan 2006
hmmmm, you might try flash freezing then pkg.
OR
You can take your leftover squash and make these gratins (which are absolutely delicious and are low fat/low cal/low everything) then freeze them for a school night side dish. If you don't have the full 2 lbs. that's ok. also, just half the recipe. Also, if you don't have leeks, I've subbed onions - that's good also. This is such a forgiving dish.
BUTTERNUT SQUASH AND LEEK GRATINS
1 butternut squash -- (2-pound) halved lengthwise and seeded
Cooking spray
1 teaspoon butter
4 cups finely chopped leek (about 6 large)
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Dash ground nutmeg
4 large eggs
1 large egg yolk
1/4 cup grated fresh Parmesan cheese -- (1 ounce)
Preheat oven to 375°.
Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cool 30 minutes. Scoop out pulp, and mash with a potato masher or fork until smooth. (Note: or forget this method and just mash up your leftover squash and go on with recipe.)
Reduce oven temperature to 350°.
Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Melt butter in pan. Add leek; cover and cook 20 minutes or until tender, stirring once. Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned, stirring occasionally. Cool slightly.
Combine sugar and next 5 ingredients (through egg yolk) in a large bowl, stirring with a whisk. Add squash and leek; stir until well combined. Divide the squash mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Cover pan with foil; bake at 350° for 25 minutes. Uncover and cook an additional 15 minutes or until a knife inserted in center comes out clean. Remove from oven, and place the ramekins on a baking sheet.
Sprinkle 2 teaspoons Parmesan cheese over each ramekin.
Preheat broiler.
Broil gratins for 2 minutes or until cheese melts and begins to brown.
Cooking Light, DECEMBER 2004
Description:
"The gratins freeze well also! 3 points"
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