Old Bay Butternut Squash Recipes

OLD BAY BUTTERNUT SQUASH

Steps:

• Halve, peel and seed 1 small butternut squash; cut into 3/4-inch-thick wedges. Toss with 2 tablespoons olive oil, 1 tablespoon Old Bay and 1/4 teaspoon kosher salt. Spread out on a baking sheet and roast at 425˚ until lightly browned and tender, 30 to 35 minutes. Serve with lemon wedges.

SKILLET EGGS WITH SQUASH

Steps:

• Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
• Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
• Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.
• Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

BUTTERNUT SQUASH SOUP - OH BABY

Steps:

• Rinse the squash and cut into golf ball size pieces and put into a 10" stock pot leaving the peels on, but seeds gone.
• Add water into the the stock pot filling just above the squash and turn the temperature to max.
• Boil until squash is done (stab the thing with a fork inside the pot, it should break apart and not stick inside the squash. Takes about 10 minutes).
• Turn the heat off.
• Take the lid or a plate and put it on top of the pot and keep it in place with your thumbs and tilt the squash water out. (this water crap can be used for plants once it cools).
• Dump all the squash chunks into a large bowl or on a large plate.
• Let the thing cool for a few minutes. (Um, 5 minutes or something, skip it if you're man enough to handle the heat).
• The squash peels will be easy to pinch off. Use a spoon if you must like ice cream and take the peels off and put the squash chunks into the stock pot.
• Add the chicken bouillon cube, cream and water.
• Turn the heat to medium with the pot on it.
• Use a hand mixer to mash the crap out of the stuff until smooth.
• Now add the remaining junk to the pot.
• Turn the temp to low and let the thing simmer for a few minutes (this will soften the seeds and whatever).
• Your done - Serve it up.
• Add some bacon bits or fresh coriander green or Louisiana hot sauce.

OLD BAY SQUASH AND TOMATOES

Steps:

• heat olive oil in a large skillet.
• add zucchini and onion and saute 5 minutes.
• add tomatoes and seasonings.
• cover and simmer on low for 5 minutes.
• sprinkle with cheese, cover and cook til cheese is melted.