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.

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

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

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!

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?

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