Hey all, this is a recipe my old boss taught me and I think it is just delicious! It just struck me that it would be a good recipe to share for the mushy phase at the very least and maybe more around the thick soup phase. It is reminiscent of pumpkin pie but better in my opinion. One butternut squash ( any size) peeled cubed and boiled to soft ( usually buy it already peeled and cubed at Whole Foods, the peeling and cutting is the hardest part) 4-5 eggs lightly beaten 1 1/2 c milk ( I use soy) 4-5 Tablespoons earth balance ( or butter ) soft or melted dash of vanilla dash of salt 2 Tablespoons flour 1/2 cup Agave nectar 1/2 cup erythritol or splenda or brown sugar Smash up the cooked squash, you can use a food processor or blender if you want it smoother or just fork smash if you like a little more texture. Mix it all together and bake at 350 until the center is slightly firm to the touch. Only word of caution is dont add the eggs directly to the squash when it is hot or you will end up with egg drop squash.

sounds yummy Joon; thanks for sharing.

Joon,

This sounds great....I intend to have butternut squash for my first mushie! I know it will be a comfort for me.

Tracy

Hey all, this is a recipe my old boss taught me and I think it is just delicious! It just struck me that it would be a good recipe to share for the mushy phase at the very least and maybe more around the thick soup phase. It is reminiscent of pumpkin pie but better in my opinion. One butternut squash ( any size) peeled cubed and boiled to soft ( usually buy it already peeled and cubed at Whole Foods, the peeling and cutting is the hardest part) 4-5 eggs lightly beaten 1 1/2 c milk ( I use soy) 4-5 Tablespoons earth balance ( or butter ) soft or melted dash of vanilla dash of salt 2 Tablespoons flour 1/2 cup Agave nectar 1/2 cup erythritol or splenda or brown sugar Smash up the cooked squash, you can use a food processor or blender if you want it smoother or just fork smash if you like a little more texture. Mix it all together and bake at 350 until the center is slightly firm to the touch. Only word of caution is dont add the eggs directly to the squash when it is hot or you will end up with egg drop squash.

Sounds yummy. I bought a spaghetti squash today. Once that's gone, will try the butternut recipe.

Yummmmmmm. . . I'm definately going to try this. . . your so funny Joon, egg drop squash! That is hilarious

Approx. how long to cook? 30 min 60 min.?

Approx. how long to cook? 30 min 60 min.?

around 45 or so thats when i make it in an average size dutch oven. If you cooked it in a flat pan it may be shorter.

Thanks

Okay. I am gonna try it tonight. I will cook it in a heavy cassorle dish. Dutch oven? I have not heard of a dutch oven.

I will let you know how it turns out.:huh0:

Thanks

Okay. I am gonna try it tonight. I will cook it in a heavy cassorle dish. Dutch oven? I have not heard of a dutch oven.

I will let you know how it turns out.

I hope you like it! dutch ovens are just kind of heavy cast iron pots with lids and sometimes they have an enamel coating. Like Le Cruset which are shamefully expensive. I have an antigue one I got for my wedding and another one my sister found for me at TJ Maxx where she loves to shop (I hate sifting). And I use them for everything from desserts to soups roasts and stews and helmets in case of sniper fire.

Joon - you crack me up - but so true about the dutch ovens ... hopefully I'll never have to see if they stand up to sniper fire.

Joon: sniper fire? giggle.

well, I have a turkey pan that is a lot like what you say. Enamel and all. But mine is oval so I would be able to have someone in there with me during the sniper fire.

hahahahaha

oh,is the sniper fire due to what you fed the sniper? hahahaha

love you funny lady.

I found another squash at the store today.. It's called a Buttercup squash and it's about the size of a large orange or small grapefruit. It seems that you prepare it much the same way you do a Butternut squash, but it's in a much more manageable portion for a sleever. I plan to cut it in half, scoop out the seeds, mix together 1/2 cup chopped pecans, 1/4 cup Brown sugar splenda and a little agave nectar plus a pinch of cinnamon. ...and bake it in the oven at 350 for 45 minutes. If you microwave it, you should cook just the squash for about 8-10 minutes on high, then scoop out the flesh and mix with the above extra ingredients and heat through.

check out recipes for them and other vegetables at www.superior-sales.com and then click on recipes.

Enjoy! (I'll let you know how it turns out!)

Tracy

I made the souffle in my big cassorle dish. WOW did I ever get rave reviews. Even the kids liked it. Thanks again for sharing.

Carolyn, yeaaaa! I'm so glad you liked it! I wish I could have some right this moment. Yesterday I was reading my huge full color photographs on every page Thai cookbook and vowing to make regular use of the huge Asian Market right next to my place as soon as possible. I'm going to make chicken Satay and massaman curry, and carmelized pork and crispy beef with basil and.....aaaaahhhhhhh!!!!!

Carmalized pork, humm that sounds tasty. I am making Lyonaise potatoes right now. I will post the recipie if it turns out good. Did you see the recipie for baked ricotta? I missed it but it got rave reviews. I am all about the fresh ingrediants right now. I am a taste connussier. ha

I do not like spicy. I like savory. post recipies please.

Everyone should try the squash souffle it is easy and wonderful. I will be making it many times this Christmas season. Great dish to take to a party.

You should be able to do a search for baked ricotta and find the recipe - if not, let me know and I'll pm it to you - it is GREAT!