Okay, so, let me tell you about this little kitchen adventure I had with canned squash. I’ve always been a bit skeptical about canned veggies, but I was at the grocery store, and there they were, these cans of butternut squash, just staring at me. I thought, “Why not?” Grabbed a few cans, and figured I’d wing it. Squash is not very common in my life, but I do like trying new things.
First thing I did when I got home was to open a can, to figure out what I was working with. It was kind of like a thick puree, not too watery, which was a good start. I tasted a bit – pretty sweet, kind of nutty, not bad at all!
My first thought was soup. I love a good, hearty soup, especially when it’s a bit chilly outside. So I grabbed some onions, garlic, sauteed them up in a big pot. Then, I dumped in the squash, added some vegetable broth, a bit of salt, pepper, and a dash of nutmeg. Let that simmer for a bit, and then I used an immersion blender to make it all smooth and creamy. Oh boy, the smell in my kitchen was amazing! I served it with a dollop of sour cream and some toasted bread. And, man, it was good! Even my kids, who are usually picky, went for seconds.
- Ingredients I Used:
- Canned butternut squash
- Onions
- Garlic
- Vegetable broth
- Salt, pepper, nutmeg
- Sour cream and toasted bread for serving
Feeling a bit more adventurous the next day, I decided to try a curry. I’ve been into making curries lately. I started with the usual – onions, garlic, ginger, and some curry powder in a pan. Then I added the squash, some chickpeas, coconut milk, and let it all cook together. This one took a bit longer, but the wait was worth it. The squash really soaked up all the flavors. I served it over some rice, and it was like a warm hug in a bowl. This is delicious!
- Curry Ingredients:
- Canned butternut squash
- Onions, garlic, ginger
- Curry powder
- Chickpeas
- Coconut milk
- Rice for serving
I still had a couple of cans left, and I was on a roll. I was thinking of a side dish for dinner, something simple. So, I just mixed the squash with some cooked spinach, topped it with breadcrumbs and a bit of cheese, and baked it in the oven until it was bubbly and golden. It was a hit! Even my husband, who’s not a big squash fan, was impressed. I’ve tried using a casserole to bake it, but that’s just too much work.
- Simple Side Dish Steps:
- Mixed canned squash with cooked spinach
- Topped with breadcrumbs and cheese
- Baked until bubbly and golden
Honestly, I was surprised at how versatile canned squash is. From a simple soup to a flavorful curry and even a yummy side dish, it worked out great every time. It’s definitely something I’ll keep in my pantry from now on. Plus, it’s super convenient, especially when you’re short on time. It’s already cooked and ready to go. No chopping, no peeling, just open and use.
My Little Tips:
- Don’t be afraid to experiment: Canned squash is like a blank canvas. You can add it to almost anything.
- Season well: Squash can handle strong flavors. Don’t be shy with spices and herbs.
- Texture matters: If you’re not a fan of purees, you can always add some texture by mixing in other ingredients like I did with spinach and chickpeas.
So yeah, that’s my canned squash story. It turned out way better than I expected. It is a great experience. Give it a try, you might be surprised too!
