AP Loc: Massachusetts

This is a food that everyone has to add to their grocery list, "Butternut Squash"! Butternut squash is rich in vitamin A, vitamin B-6, vitamin E, niacin, potassium, magnesium, and antioxidants, high in fiber, and, it's not fattening at all! How's that so far, here's best part. Butternut squash is very versatile to cook.

You can bake it, boil it, cube it, pureé it, mash it, cook it with other veggies, it goes on and on! My following photos will show you how I prepared my first try Butternut Squash! I bought a whole medium size Butternut Squash so I could start right from the beginning! I peeled it as shown then chopped it into cubes.

Next I used a frying pan size pressure cooker filled with one 14.5 oz can of low sodium chicken stock which has more flavor than using plane water. I added 1-cinnamon stick, a sprinkle of minced onion, a sprinkle of white pepper, and one teaspoon full of brown sugar. When liquid starts to boil I added the cubed butternut squash and covered the pot. When pressure valve reached the first ring I lowered the heat and set my timer 7-minutes.

After 7-minutes I released pressure and removed cover. I scooped out three spoons of cubed squash and placed in a dish with cinnamon stick. Next I pureéd squash with my immersion hand blender in pot as shown! I then heated a small non stick frying pan with one tab of butter to sauté three shrimp and a few mushrooms.

I will say my cooking time of just 7-minutes was too long! When I do this again it will be will 5-minutes only. Plated with a small spoon of sour cream and a few scullions! Three added shrimp topped off the taste of this fine lunch! AP

(Download)


(Download)


(Download)

once liquid starts to boil add cubed squash and cover pot

(Download)


(Download)


(Download)

PixelStan77 Loc: Vermont/Chicago

Outstanding step by step with your great images for Pureed Butternut Squash.

Thanks. Will try it. Cheers Anthony!

AP Loc: Massachusetts

Thank You Stan, your fine observation and response is always welcome! I will be using butternut squash more often. This was on the thick side and tasty! You'll love it! CIAO, AP

John Lawrence

You never cease to impress me with your colorful and creative dishes, AP. I've begun writing down my favorites and trying them so this one will be added to my list. It's a wonderful dish for any time but will be perfect for Thanksgiving. I tried your ribs last night using our full size convection oven. I used the country spare ribs and they were delicious. I varied the vegetables you used and made roasted red peppers and zucchini instead. It went well with the ribs.

I cut the red peppers into bite size pieces and microwaved for five minutes to partially cook. I sliced the zucchini and added to roasting pan with the peppers. I mixed with olive oil and seasoning and baked at 350 until cooked but still firm. I then sprinkled with grated cheese. I've been researching pressure cookers as you suggested and decided on the Fagor Duo. The size I want is out of stock so I'll wait until it's back in stock. Thanks again for all your advice, AP.

John

AP Loc: Massachusetts

I Love Zucchini and red peppers! I did not think my dinners caught such attentions, they are my dinners I cooked, nothing special. Thought others would like to see them! Your observation and response is always welcome, John! Thank You Kindly! CIAO, AP

aschweik Loc: NE Ohio

Your recipe looks great! I make butternut squash soup which I love, but the family doesn't. So I don't make it often, mostly around Thanksgiving. Lots of different recipes for soup online. Your pureed squash looks excellent and very healthy! The cinnamon stick is a great addition!

Robert W

Lovely photographs in their simplicity.

AP Loc: Massachusetts

Thank You for responding, aschweik! I have to say this is a wonderful side dish, and can be cooked many different ways. The fact that butternut squash is not fattening at all should attract all us food lovers and cooks! Good to hear from you, aschweik! CIAO, AP

kdogg Loc: Gallipolis Ferry WV

I roast mine in the oven with butter and brown sugar and put in the fridge overnight. Scoop out the flesh into a pot with a can of evaporated milk pumpkin pie spice nutmeg and cinnamon and cook down. To finish add whole milk to get a good consistency and puree with an immersion blender. Top with a little crumbled bacon and you are good to go. PS. save the seeds clean salt and roast and use for salad topping.

AP Loc: Massachusetts

Wonderful response, Robert W! You may not know this but, I used that statement many times in the past. Photographs can be made, "But Simplicity, is a hard accomplishment"! Thanks again, Robert! AP

AP Loc: Massachusetts

Kdogg, your response was very attractive for me to read. I learned quite a bit! You brought a BIG smile to my face, it's still there! From what I'm reading, I cannot wait to add your creative spices to my dinners. Your response is very welcome! Please, keep in touch . . . CIAO, AP

Trixsy Pixsy Loc: WELLS SOMERSET UK

Unusual subject Well recorded. Looks very appetising Can I join you for lunch, please? As a photograph-- I really like the 2nd shot.

AP Loc: Massachusetts

"Trixsy-Pixsy" what a Happy Saying! I'm pleased you responded. Think of this as a picture story. Beginning, Middle, and End! Put your photos together and let them have something to say, a photo story. HOW'S THAT! CIAO, AP

Trixsy Pixsy Loc: WELLS SOMERSET UK

Thanks for reply.