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Wednesday, October 7, 2009

Baked Squash Recipe

I had the opportunity to cook a Baby Blue Hubbard the other day (see with some white squash.

I decided to experiment with it and I came up with this rather tasty dish...

Kristian's Baked Squash

- 1 Baby Blue Hubbard
- 1 white squash/acorn squash
- 1 can coconut milk
- 1 8 oz package of mozzarella/provolone cheese
- spices: cinnamon, pumpkin spice, nutmeg, ginger
- honey

The squash can honestly be a combination of various squashes. Even sweet potatoes can be used. It's just important that you cook each in their own way so that they're cooked/mashable. The hubbard was cut up and boiled in salt water for 15 minutes. The white squash was cut in half and cooked in the microwave (5 minutes and then 2, scooping out the tender parts in the process).

Once you sprayed and spread out the mashed squash in the casserole dish, add the can of coconut milk and spices and then blend. You can blend in some honey as well.

Bake at 325 for 40 minutes (check after 20 minutes and remash/mix if it doesn't seem blended enough). After the 40 minutes, take out and spread the 8 oz of cheese over top and drizzle some more honey over the cheese.


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