{"id":6052,"date":"2017-02-20T17:23:33","date_gmt":"2017-02-20T15:23:33","guid":{"rendered":"http:\/\/www.growntocook.com\/?p=6052"},"modified":"2020-11-17T11:07:41","modified_gmt":"2020-11-17T09:07:41","slug":"1-butternut-squash-3-dishes","status":"publish","type":"post","link":"https:\/\/www.growntocook.com\/?p=6052","title":{"rendered":"1 butternut squash, 3 dishes"},"content":{"rendered":"

<\/p>\n

If you\u2019ve watched my video about the 7 winter squash varieties<\/a> we\u2019d grown in 2016, you\u2019ve heard me talking about what I call \u2018one-meal-squash\u2019 varieties. I prefer squashes that don\u2019t get too big so that we can use a fruit in one go, instead of only using a part of a huge fruit to make something then having the rest sit in the fridge until it gets mouldy and I have to  throw it away, feeling terribly guilty.<\/p>\n

However, my favourite variety from last year \u2018Harrier\u2019 was slightly bigger than \u2018one-meal\u2019. It is a butternut squash developed in England especially for cooler, shorter summers. Well, our summers are not much different from those they get in England and my success with butternut squashes so far was limited, so I was keen to try this variety. It did everything the seed package promised: it produced lots of fruits that ripened early, except they grew a lot bigger than the advertised 800g (2 pounds) per fruit. My squashes were about 3x as heavy \u2013 2200-2500g (around 5,5 pounds) per fruit.<\/p>\n

<\/p>\n

I am not one to waste so I devised a strategy for dealing with my butternuts, making three different dishes out of one fruit: a soup, a main dish and a cake.<\/p>\n

Here\u2019s what I do:<\/p>\n

    \n
  1. I cut a little over a third of the bottom part of the fruit and use that to make a soup. Either this delicious and simple \u2018Winter squash and sage soup<\/a>\u2019 (below) or this \u2018Moroccan butternut squash soup<\/a>\u2019. <\/a><\/li>\n
  2. I halve the \u2018neck\u2019 of the squash and bake it (cut side down) for about an 40 to 60 minutes at 200 degrees Celsius (400F), or until tender. I scrape out the flesh and mash it with a form or blitz it in the food processor until smooth. If I\u2019m not using it immediately, it can be stored in the fridge for at least 3 days.<\/li>\n
  3. I use 1 cup of the squash puree to make pumpkin gnocchi.<\/a> Sometimes I double the recipe, depending on how much puree I\u2019ve got. Either we eat the gnocchi with tomato sauce or with sage butter and parmesan cheese. <\/li>\n
  4. I use the rest of the puree to make a winter squash cake<\/a>. I have made many different variations of my basic recipe: with pumpkin pie spice mix, with gingerbread spice mix, with chocolate chips or chocolate glaze\u2026 All good! Fun fact: my 5 year old niece who would never eat winter squash knowingly, couldn\u2019t get enough of this cake.\"\"<\/li>\n
  5. I pat myself on the shoulder for being such a good housekeeper.<\/li>\n<\/ol>\n

    Have you got any favourite recipes for winter squash? I\u2019ve made these three recipes so many times in the past months that I might need to switch things up a bit!<\/p>\n","protected":false},"excerpt":{"rendered":"

    If you\u2019ve watched my video about the 7 winter squash varieties we\u2019d grown in 2016, you\u2019ve heard me talking about what I call \u2018one-meal-squash\u2019 varieties. I prefer squashes that don\u2019t get too big so that we can use a fruit…<\/p>\n

    Read more →<\/a><\/p>\n","protected":false},"author":1,"featured_media":6058,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_s2mail":"yes","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6,15,4,9,17],"tags":[],"class_list":["post-6052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-mains","category-soups","category-vegetables","category-winter"],"jetpack_shortlink":"https:\/\/wp.me\/p1UM10-1zC","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2017\/02\/sized_IMG_9047.jpg?fit=1200%2C800&ssl=1","_links":{"self":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/6052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6052"}],"version-history":[{"count":8,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/6052\/revisions"}],"predecessor-version":[{"id":6914,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/6052\/revisions\/6914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/media\/6058"}],"wp:attachment":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}