Long Island had the season of season for Butternut Squash! If you chose to grow it this year, you’re probably trying to give them away to friends and family, cutting your hands chopping it up and have run out of room in the freezer! Let’s face it, Butternut Squash isn’t something people want to eat every single night. Thank goodness for the Smithtown Today Gourmet, for coming up with easy to make sweet treats, featuring lots of B.S. (that’s Butternut Squash of course)
Butternut Squash Pudding:
- 1 pkg. vanilla instant pudding/pie filling mix
- 1 can (12 fl. oz.) Evaporated Milk (2% if you want to be healthy)
- 2 cups of butternut squash puree
- 1 teaspoon pumpkin pie spice
Whisk pudding mix and evaporated milk according to package directions and refrigerate for 5 minutes. Add butternut squash puree and pumpkin pie spice, mixing ingredients until completely blended. Spoon into your favorite dessert bowls/cups. Refrigerate for 10 minutes or until ready to serve
Butternut Squash Pancakes:
- 2 cups of Pancake Mix
- 1 1/4 cup of low fat milk
- 1 egg
- 3/4 cup of Butternut Squash Puree
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
Beat the pancake mix, milk, egg, nutmeg and cinnamon together until batter is smooth. Add the puree and blend for an additional minute. It is normal have some lumps from the puree. Heat a pan or griddle over medium-low heat; melt a little butter or coat lightly with cooking spray. Ladle approximately 1/4 cup batter into the pan for each pancake and cook until the undersides are brown and the tops begin to bubble. Flip pancakes and cook until undersides are browned. Serve with maple syrup.
Butternut Squash Muffins
- 2 cups of butternut squash puree
- 4 large eggs, lightly beaten
- 1 cup softened butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups of flour
- Pinch of Salt
- 2 1/2 teaspoons Pumpkin Spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Preheat oven to 350. Coat muffin tin with cooking spray or use paper cupcake tins. Mix flour, baking soda, baking powder, salt and pumpkin spice. In a separate bowl, mix both sugars, butter and eggs until smooth. Add the dry ingredients, beat thoroughly so the batter is free of clumping. Add butternut squash puree and mix for an addition minute. Use an ice cream scoop to spoon the perfect amount of batter (3/4’s full) into each molding. Bake for 10 minutes. Rotate the tin and continue baking for another 7-10 minutes, or until the tops pop back up when touched.