Butternut squash is a great winter food that can be used in surprising ways. This squash is bottle-shaped, with thick skin and bright orange flesh inside. Butternut Squash is different from Summer Squash, which has tender skin. Since the skin of Butternut Squash is hard and thick, only the flesh can be eaten, and it has a taste similar to sweet potatoes. It is good source of vitamins A and C, potassium, and iron, and can be baked, steamed, pureed, or cooked in soups and stews. Here are two recipes that you may not expect to find Butternut Squash in, but once you try them, you’ll be pleased at how delicious they are!

Butternut Squash Macaroni and Cheese

Serves: 4
Prep: 10 min
Cook: 35 min

Ingredients:
8 ounces organic whole wheat rotini

Macaroni and Cheese

This Macaroni and Cheese has a delicious surprise ingredient

1/2 cup organic fat-free milk
1/2 pound organic butternut squash, peeled and chopped
1 cup organic cheddar cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard
Pepper to taste
1 tablespoon Parmesan cheese, freshly shredded
1 tablespoon bread crumbs

Directions:
1. Prepare rotini according to package directions.
2. In medium saucepan, simmer milk with squash until combined.
3. Remove from heat. Add cheddar cheese, salt, dry mustard, and pepper to taste. Mix to combine.
4. Pour drained pasta into 8-inch square baking dish or deep-dish cast iron skillet, stir in cheese mixture, and top with Parmesan and bread crumbs.
5. Bake at 375°F for 20 minutes.

Recipe from: http://www.organicgardening.com/cook/butternut-squash-macaroni-and-cheese

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Organic Butternut Squash Pancakes
Written by Laura Klein

Serves: 6
Makes approximately 1 dozen large pancakes

Ingredients:

Healthy Organic Pancakes

These pancakes have a healthy organic twist

1 small organic butternut squash
1 organic egg
1 organic egg white
1/2 cup of organic milk
2 cups organic whole wheat pastry flour
2 teaspoons of baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon vegetable oil

 

Directions:
Preheat oven 350º F.
1. Cut squash in half, and remove seeds with a spoon. Bake squash in a roasting pan until tender about 40 minutes. 20 minutes into baking the squash, add 1cup of water to the roasting pan (this will keep the squash from drying out).
2. Scoop out squash with a spoon and cool. Mash squash with a fork. In a bowl, combine the wet ingredients: squash, eggs and milk.
3. In another bowl combine the dry ingredients: flour, baking powder, cinnamon and cloves. Add the dry ingredients to the wet ingredients and mix well. Let stand 20 minutes.
4. Heat the oil to medium high heat in a nonstick pan.
5. Pour or ladle batter into the pan and cook 3 minutes per side.
Serve with whipped cream, yogurt, honey, maple syrup or butter.

Recipe from: http://www.organicauthority.com/organic-food-recipes/breakfast/organic-butternut-squash-pancakes.html

Photo: Flickr. com Attribution License:
Some rights reserved by Family O’Abé