Wednesday, October 21, 2015

Autumn Crown winter squash

My brother gave me an 'Autumn Crown' winter squash to cook that he had grown.  It looked like a miniature tan colored pumpkin.  My mom had given me instructions to cut the stem out and bake it.  I think I was supposed to remove the seeds before I baked it, but I didn't.  They were pretty tasty by the time the squash finished baking (almost an hour at 350° ).  The squash has a nice bright color and a moist flesh.  I went the "savory" route with part of the squash:  I mixed in little chunks of cheddar, dried sage, salt, pepper, and butter, and reheated it in the microwave till it was warm and the cheese was melted.
My son ate his without complaint, but my husband, who really doesn't like any kind of winter squash, wouldn't even finish his small portion.  I decided to put some of the rest of the squash in a muffin.  I altered the muffin recipe on the box of store brand bran flakes cereal.  I substituted about a half a cup of squash for two of the (three) bananas.  I used brown sugar instead of white and upped it to about a half a cup.  I also added some chopped walnuts and reduced the milk by about as much moisture as I thought the squash would add.  I think we all enjoyed the muffins.  


  1. This sounds great. I'm not sure I've ever had winter squash but I love all kinds of veggies. I might grow some here next year.

  2. I don't know one squash from another, I just like what squash I have eaten. But the addition of cheese sounds like a good idea to any squash. We will have to try that next year,
    Love from Florida!!