What do you do with the butternut or other winter squash?
I bought a container of the cleaned and cut butternut squash the other day, as I had been craving some intense orange-y vegetable. I had considered buying the Birdseye cooked winter squash puree -- because it is so deliciously silky and intense -- but I thought I'd go for the fresh squash.
I simply cooked the squash in some water, and mashed it. It is sweet and more textural than the Birdseye puree, but I figure the extra fiber is good for me.
What do you do with the winter squash?
<And a weird question: have you ever made a squash pudding using cornstarch? or some thickener that doesn't add many calories?>