Butternut squash to me spells fall. This fall vegetable has many different outlets. It can be roasted, steamed, fried, and even sauteed. This week we are part of the Taste of Port Jefferson, an annual event here in our village. We will be showcasing different uses for Butternut Squash.
The First is a Roasted Butternut Squash Soup with Toasted Pumpkin Seeds and a Cinnamon Creme Fraiche. Many people don’t realize that butternut squash is loaded with vitamins A, B, C and has fiber, potassium and betacarotene. Second we will be making a Tartlet with Roasted Butternut Squash, Goodale Farm Goat Cheese and Wild Mushrooms. The richness of the squash and earthiness of the mushrooms get smoothed out by adding the tangy goat cheese to the mix. Our third item will be a Butternut Squash Mousse with Maple Glazed Pecans and Almond Cookie Crumble. The natural sweetness of the squash lends itself to be incorporated into a sweet dessert.
So as you can see the simple squash can be used many different ways. And every year we try and figure out new and inventive ways to use it.