I'm not a big squash fan. I can eat it -- it just doesn't get my mouth waterin'. But they're healthy and cheap and who am I to pass on my palette prejudices to my daughter?
So at market this morning, we picked up a few gourds -- a ginormous butternut squash and a mini pumpkin.
SQUASH
Split in two length-wise, scooped out the insides, and placed cut side up in a casserole pan with less than an inch of water. Roasted at 350 degrees for 35 minutes, scooped out the insides, and pureed in the blender. Separated into individual helpings and frozen most in an ice cube tray for easy thawing.
PUMPKIN
Cut off the top, split in two, and scooped out the insides, setting the pumpkin seeds aside. Placed cut side up in a casserole pan with almost an inch of water. Roasted at 400 degrees for 45 minutes, scooped out the insides, and pureed in the blender.
Emma especially liked these purees mixed with pears or applesauce, on the sweet side of the spectrum, and with chicken or rice on the savory side. I tried adding a little cinnamon, but she was not a fan.
As a bonus for the grown ups, I rinsed the pumpkin seeds; tossed them in butter, sugar, and cinnamon; and placed them on a baking sheet in the oven at 300 degrees for about an hour. I'd never tried roasted pumpkin seeds before, but I'm a big huge sunflower seed fan, so I figured why not, right?
Yeah, they were gone in an hour. I might've shared with Carl.
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