To make squash puree, cut the squash into quarters and scoop out the seeds (some squash have thin enough skin it can be peeled with a potato peeler first). Boil in water until soft (approx. 10 minutes). Remove from water and allow to cool slightly, then scoop the flesh from the skin. Use a blender or food processor to make puree smooth. Puree will last 2-3 days in the fridge and can be frozen in a ziploc bag or tupperware container.
Ideas for cooking squash:
Mashed Squash and Potatoes
1. In a large pot boil potatoes for 10 minutes, then add squash and boil for an additional 15 minutes. Drain thoroughly.
2. In a bowl mash potatoes and squash.
3. Bring 4 tablespoons butter and the cream to a simmer in a small saucepan over medium heat. Add ½ teaspoon salt and the nutmeg. Season with pepper. Stir cream mixture and 1/3 cup cheese into potato mixture. Season with salt and pepper, if desired. Spoon into a buttered 10-inch round baking dish.
4. Preheat oven to 350°F. Sprinkle mixture with crushed cookies and remaining cheese. Dot topping with remaining 2 tablespoons butter. Bake until topping is just browned, 20 to 30 minutes.
Butternut Squash Soup
1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
2. Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 ½ teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
Roasted Acorn Squash, Shallots, and Rosemary
1. Preheat oven to 450°F. Prepare 2 acorn squash (2 pounds each). Carefully cut each half into four wedges.
2. Peel 8 shallots. Combine on a rimmed baking sheet with squash, rosemary, olive oil, and vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
3. Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.
Corn and Butternut Squash Chowder
1. In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes.
2. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper.
3. Add broth and simmer until squash is tender, about 25 minutes.
4. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).
Sweet Mama Squash and Apple Puree
1. In a large skillet with a lid, heat 2 tablespoons butter over medium; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
2. Add squash, apples, and 1 cup water. Cover, and simmer until squash is tender and most of the liquid has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)
3. Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve.