Maple-Braised Butternut Squash with Fresh Thyme

This one was a smash hit at Thanksgiving this year. Straight outta Bon Appetit made by the loving hands of Brittany Lyons.

Ingredients
6 tablespoons (3/4 stick) butter
1 3- to 3 1/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
1 1/4 cups low-salt chicken broth
1/3 cup pure maple syrup
1 tablespoon minced fresh thyme
1 teaspoon coarse kosher salt
1/4 teaspoon (or more) black pepper

THE TECHNIQUE: BRAISED
Braising (sautéing, then cooking low and slow in a bit of liquid) is most often associated with meat, but it's also a great way to cook veggies. FIbrous vegetables like butternut squash are the perfect candidate for braining. The braising liquid infuses the squash with flavor and makes it very tender.

Preparation
Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.

Nutritional Information
One serving contains:
Calories (kcal) 177.2
% Calories from Fat 43.2
Fat (g) 8.5
Saturated Fat (g) 5.4
Cholesterol (mg) 23.3
Carbohydrates (g) 25.6
Dietary Fiber (g) 2.9
Total Sugars (g) 11.2
Net Carbs (g) 22.7
Protein (g) 2.0
Sodium (mg) 174.1

Gooseneck Squash

We had so much squash this summer! My dear, sweet husband planted one too many squash plants this summer... we had summer squash, zuccini squash AND gooseneck squash. SO many squash, so little time! Didn't try the dessert squash, but the Yellow Squash Casserole was pretty good.

Yellow Squash Dessert

1 lrg. yellow goose neck squash - peeled, seeded, cubed
water - to cover
3/4 stick margarine
1 cup granulated sugar
2 Tbls. vanilla
1/4 tsp. salt
3/4 cup all-purpose flour
4 lrg. eggs
12 oz. can evaporated milk
whipped cream - to top

-Place squash in large saucepan and cover with water.
-Boil for 20 minutes, or until tender.
-Drain and mash with an electric mixer.
-Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
-Pour mixture into a buttered 9" X 13" casserole dish.
-Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
-Serve slightly warm with whipped cream.

Yellow Squash Casserole
INGREDIENTS
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.

Summer Squash and Zucchini Casserole

2 medium yellow summer squash, diced
1 medium zucchini, diced
1 small onion, chopped
1 1/2 c shredded Monterey Jack cheese
1 c grated Parmesan cheese
1 1/2 c milk
2 eggs, beaten
1 c Minute Rice
1/2 tsp salt
1/2 tsp Italian seasoning
1/8 tsp pepper

Combine all ingredients in large bowl: mix well. Pour into greased 9 inch square baking dish. Bake at 375 degrees for 35 minutes or until liquid is absorbed. Makes 6 servings.