Butternut Squash?

[Gourmet_Mom]

I wanted to make Jean's Roasted Butternut Squash Penne Al Burro to go with dinner tonight. When shopping for the squash today, I took into consideration that "the boys" always munch on the roasted squash. SOOOOO I picked up a BIG squash...I think I overdid it.

My question is, could I take half the roasted squash and freeze it? I would like to be able to use it in the same recipe. To keep it from squishing, should I flash freeze it flat before putting it through the vacuum? Or should I give up on using it in cubes later and just vacuum it as soon as it cools and use it for soup or something else later?

[cjs]

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"

[Gourmet_Mom]

Yum! Well, I froze them, but I'm tempted to thaw them to make this...LOL! This is saved and ready to use.

[cjs]

These little gratins are sure worth it, Daphne.

[Gourmet_Mom]

BTW, I wanted to ask this last night, but by the time I realized, the site had dropped off the planet.

Am I allergic to these things or has anyone ever had your hands turn scalely (sp?) after peeling and dicing them? My left hand only, the one I held the squash with, looks like I have a mild case of psoriasis....or like my palm is peeling.

[Harborwitch]

OMG - I think that is going to have to show up on the menu VERY soon!! Thank you - now to check and see if butternut squash is on the food list.

[Trixxee]

I've printed this too - I already have the leeks. I will try to make these tomorrow to go with grilled steaks. I'm tired of the usual sides.

Hey, I bet this recipe came out of the same issue that has a spaghetti squash/ricotta/marinara in ramekins recipe - which was very good by the way (I used homemade sauce).

[labradors]

Butternut squash and leeks work very well together, and this sound like no exception. No problem getting great leeks - just need to find out if any butternut squash is in stock.

[cjs]

Wow, Daphne, I'd let it clear up and then try again with another b. squash. I'm assuming you wash them well before working with.

[Gourmet_Mom]

It's funny...it's wearing off slowly through the day. It's almost like it left a "residue" on my skin that dried...you know...kinda like when you used to smear glue on your hand and then peel it off? By the time I got the whole squash peeled, the flesh was "weeping". (It was THAT big!) So I'm thinking it was a residue that just stayed with me.