Sweet Meat Squash Recipe

Sweet meat squash, also known as butternut squash is a versatile and delicious vegetable commonly used in various recipes. When cooked, it has a creamy texture and a naturally sweet flavor, making it perfect for both savory and sweet dishes. The flesh is golden-yellow and can be roasted, pureed, or used in soups and casseroles.

When seasoned with spices like cinnamon, nutmeg, or sage, it enhances its sweetness and brings out a comforting, autumnal taste. Sweet meat squash is often enjoyed in pies, soups, and even as a side dish, providing a nutritious and flavorful addition to any meal.

Ingredients for Sweet Meat Squash

• 2 tablespoons of extra-virgin olive oil
• ½ cup of diced onion (cut into ¼-inch pieces)
• ¼ cup of diced celery (cut into ¼-inch pieces)
• ¼ cup of diced carrot (cut into ¼-inch pieces)
• 1 ½ teaspoons of ground cinnamon
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• About 4 cups of chicken stock or broth
• 1 ½ cups of roasted winter squash
• ½ cup of half-and-half (optional)

Step by Step process for Making Sweet Meat Squash

Step 1: Sauté the Aromatics

Start by heating 2 tablespoons of olive oil in a large saucepan over medium heat. When the oil is hot, add ½ cup of diced onion, ¼ cup of diced celery, and ¼ cup of diced carrot. Sprinkle in 1 ½ teaspoons of cinnamon, along with a pinch of sea salt and freshly ground black pepper. Sauté the mixture for about 10 minutes, stirring occasionally. You want the vegetables to become tender and fragrant without browning, as this creates a flavorful base for your soup.

Step 2: Add the Stock

Once the vegetables are soft, pour in about 4 cups of stock or broth. Increase the heat to bring the mixture to a boil. Once it reaches a boil, reduce the heat to maintain a gentle simmer. Allow it to cook for several minutes, which helps the flavors meld together and gives the soup a rich taste.

Step 3: Mix in the Squash

Next, stir in 1 ½ cups of roasted winter squash, mixing until it’s fully incorporated and the soup looks smooth. Let the soup simmer gently for another 10 minutes. This step allows the squash to heat through and infuse its natural sweetness into the broth, enhancing the overall flavor profile of the soup.

Step 4: Blend and Finish

After simmering, carefully transfer the soup to a blender or use an immersion blender to puree it until smooth. If you’re preparing the soup ahead of time, cool it down, cover it, and store it in the refrigerator for several days or freeze it for up to a month. When you’re ready to serve, return the soup to the saucepan and gently reheat it over low heat. If desired, stir in ½ cup of half-and-half for added creaminess, but avoid boiling the soup afterward, as this can alter its texture. Adjust seasoning with salt and pepper, and keep it warm until serving.

Ingredients for Roasted Winter Squash

• About 3 pounds of squash (such as Sweet Meat, Butternut, or Banana; preferably one large squash)
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• ½ cup (1 stick) of unsalted butter
• 2 tablespoons of finely chopped fresh sage leaves
• 2 tablespoons of granulated sugar
• ¼ cup of balsamic vinegar
• ¼ cup of dark unsulfured molasses
• 2 teaspoons of Toasted Spice Rub

Step by Step Process for Making Roasted Winter Squash

Step 1: Preheat the Oven and Prepare the Squash

Begin by preheating your oven to 400°F (200°C). While the oven is heating, take your 3 pounds of squash (like Sweet Meat, Butternut, or Banana) and peel it using a vegetable peeler. Cut the squash in half lengthwise, then scoop out and discard the seeds. Next, dice the squash into 1-inch pieces and place them in a large mixing bowl. Season the diced squash with sea salt and freshly ground black pepper to taste.

Step 2: Make the Flavor Mixture

In a medium skillet, melt ½ cup (1 stick) of unsalted butter over medium-high heat. Watch the butter closely as it melts; when it stops foaming and turns a light brown color, remove it from the heat. Carefully add 2 tablespoons of finely chopped fresh sage, 2 tablespoons of granulated sugar, ¼ cup of balsamic vinegar, ¼ cup of dark unsulfured molasses, and 2 teaspoons of Toasted Spice Rub. Stir the mixture well and let it simmer over medium-low heat for 1 to 2 minutes to allow the flavors to meld.

Step 3: Combine the Squash and Flavoring

Pour the warm butter mixture over the seasoned squash in the mixing bowl. Toss the squash thoroughly to ensure each piece is well-coated with the flavorful mixture. This step is crucial for infusing the squash with rich flavors during roasting.

Step 4: Roast the Squash

Transfer the coated squash and any remaining liquid to a heavy rimmed baking sheet or a baking dish that can accommodate the squash in a single layer. Place the dish in the preheated oven and roast the squash for 45 minutes to 1 hour, tossing the pieces at least once during cooking. The squash should become very tender and caramelized by the end of this step.

Step 5: Cool and Prepare to Puree

Once the squash is roasted, remove it from the oven and allow it to cool slightly. It should be warm enough for the liquids to remain runny but cool enough to handle safely. This will make the pureeing process easier.

Step 6: Puree the Squash

In batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor. Blend until the mixture is completely smooth. This puree can be used immediately, stored in the refrigerator for up to 5 days, or frozen for up to 2 months. The puree can serve as a versatile base for various dishes, adding a rich, sweet flavor to soups, pasta, or as a side.

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