Wednesday, January 12, 2011

Butternut Squash

We got a Butternut Squash in our 40 pound vegetable storage box. I wasn’t getting to it and I didn’t want it to go bad, so I peeled it, cubed it, and put it in the freezer before Christmas. Yesterday I put the cubes in a pot, covered them with water, and let them simmer 25 minutes. Here is what I’m using my Butternut Squash to make.

Butternut Squash Risotto
You will need 10 oz. of the cubed, cooked Butternut Squash.

Butternut Squash Muffin
You will need ¾ cup of Butternut Squash Puree.

Winter Vegetable Pot Pie
Coming soon!

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