butternut squash souffle

[Malaika 50]

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!

[carolyn24seven 11]

Vegas, I searched the thread, could not find it. Would you post it again? It had such rave reviews it should be up there.

Thanks so much,

Carolyn

[Malaika 50]

I will post it right now in the Recipe Sharing forum.

[Tracy46545 6]

I think I overbaked the buttercup squash. It has a good taste...just tastes over cooked and bit mushier than I expected. It's definitely a more manageable portion than a butterNUT squash. The Buttercup squash yielded about 3/4 cup-1 cup cooked flesh. A butternut squash yields probably closer to 4 cups of cooked flesh (depending on size). Again...since I live alone, the buttercup would work better and I wouldn't have to eat squash for 10 days straight on mushies!

I smooshed together in a little bowl a Tablespoon of ICBINB and a Tablespoon of Splenda Brown Sugar Blend. I used that to smear on the inside of the squash after I used a spoon to scrape out all the seeds and pulp. I baked it in the oven for 55 minutes at 350 degrees. (I'm thinking 35-40 minutes might have been plenty.)

lesson learned...I'm still gonna eat it..it's tasty!

[Malaika 50]

Tracy - sounds yummy. I love acorn squash, so may try your buttercup squash recipe too.

Thanks for sharing.

BTW is ICBINB - I can't believe it's not butter?

[Tracy46545 6]

yes V.A ... ICBINB is I can't believe it's not butter........holy hell who was the marketing genius that thought up that product name??

The brown sugar Splenda blend and ICBINB is what my mom uses to flavor all the winter squashes except spaghetti squash. Acorn, butternut, buttercup,...all of them.

They still need a sprinkle of good coarse salt...(I love Kosher salt or sea salt).

I had spaghetti squash again last night...love it with my sauce and some low fat cheese. This time I spritzed it with olive oil, italian spices and some S & P before adding the sauce...Yummo!

Tracy