Wednesday, September 22, 2010


We headed a bit south to the Farmers Market last week and bought up some of the yummy butternut squash that are out. Ofcourse we made up some of our Roasted Squash Soup for the season.
Much against the FDAs recommendations (ek!) I do can my soup for the winter. I roast the squash, heat it again with the veggies, puree it, water down the soup, reheat it, and then can it under 10 lbs of pressure for 30-40 minutes. I've been doing this for 3 years now and never had a single can go bad. That being said, be careful when canning thick veggies like squash and pumpkins, it is only recommended that you can them in cube form, not puree. I might try some of that with the last butternut squash I have sitting in my cabinet....

Until then we used the other squash up in a wonderful tart recipe that I have. It's really great for left overs and is amazingly sweet and refreshing.
Ginger Squash Tart
1 Par-baked crust
4 c. peeled, seeded, cubed squash (~1 large or 2 small)
4 tbsp butter
1 onion sliced thinly
4 inches ginger, minced
4 eggs
1 c. buttermilk
1 c. gruyere cheese
Partially bake a pie crust in a pie pan until slightly browning and cooked (about 15 minutes or according to your recipe) Let cool slightly.
In a large saute pan heat butter. Add squash and salt/pepper to coat. Heat for about 20 minutes or until soft. Remove to a large bowl. Let cool and mash till a smooth (or slightly chunky) texture is made.
In same saute pan heat onion and ginger till clear, about 5 minutes. Add to squash mixture, adjust salt/pepper to taste. Whip milk and eggs together, fold into squash mixture with cheese.
Add filling to the crust. Bake at 400 degrees for 30-40 minutes or until firm (like a cheese cake)
Let cool slightly and enjoy.

1 comment:

Jen said...

OMG! This sounds SO GOOD!