Remember those squash you baked and froze in the Fall? Well, guess what. If you don't have a chest freezer, those squash are starting to look a little frost-bitten by now and need to be used up.
But, what do you do with them? Here are some recipes I've blogged about:
Squash-topped Shepard's Pie
Acorn squash Fondue (sans shell)
Spaghetti Squash Gratin
Spaghetti Squash with Artichoke and Kale
Butternut Squash Enchiladas
Carmel Pumpkin Pie
You can also use any kind of squash to make a lovely squash soup or chili. (Which I have yet to blog about)
But mainly what I have been doing is baked goods with squash. And easy place to start is by doing a search for pumpkin. I have a GREAT pumpkin loaf recipe. Butternut and acorn (probably the ones you froze) substitute very well for pumpkin.
You can also be brave and use the squash mush as a substitute in your baking for butter, shortening, or oil (similarly to how you can use applesauce). The consistency is the same, you save calories, and it does not come off tasting "squashy." Although I have yet to try cookies in this manner, I have tried it in several loafs, bars, and baked oatmeal.
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