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| I have a couple dozen mini butternut squashes stored in a cool, dark room this winter. Some of them have become very light in weight and I assume they are drying out. Can I still use them? Not for fresh eating obviously, but what about rehydrating them and pureeing for soup? |
Follow-Up Postings:
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| Sure, you can still use them. One of our new-to-us and now-a-favorite recipes for butternut squash is the Beef and Butternut Stew linked below. We were pleasantly surprised how well the squash held up to the long cooking time in the broth. That might work well with the ones you think are drying out. We've re-thought our garden plan and are planting more butternuts (we got 16 large Waltham's this year and only have five left) because we discovered they make a great substitute for sweet potatoes. |
Here is a link that might be useful: Beef and Butternut Squash Stew
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- Posted by potterhead2 z5b NY (My Page) on Thu, Jan 10, 13 at 13:39
| Thanks Malna, I will definately try the stew! |
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- Posted by misskimmie z4b Central NY (kim@mpgfilms.com) on Thu, Jan 24, 13 at 7:46
| Thanks for the recipe. Wish I saw this last night. I made pot roast with mashed potatoes but I wanted to make something different. Also my doctor is encouraging me to keep off the whites. |
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| Along the same lines, I watched something on a PBS old Martha Stewart marathon a couple of weeks ago, where she took acorn squash and diced them up, then tossed them in ground cumin, hot pepper flakes, salt, and olive oil, then roasted them in a hot oven. So I thought I'd try that, both with a butternut and a kabocha type squash, but for longer and a 350 F oven. Toss with the dry ingredients first. Just a touch of salt. Poke with a fork at 30 - 40 minutes, done when soft. Pretty good stuff. |
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