My mother-in-law made some delicious stuffed acorn squash with it.
A week later, it wasn't looking so hot, and no one in my house was really willing to eat it.
Would great-great grandma Zelda have thrown away a perfectly good squash? No way!
I decided to make bread with it.
Starting with this recipe for butternut squash bread that I found on a site dedicated to using natural yeasts, I adopted it for use with regular yeast and sourdough. (Scroll down for my recipe.)
First step was to salvage the squash from the leftovers and weigh the leftover squash.
I then went to the extra trouble of warming it up in the microwave for a minute (because it's a cold day, and if I started with cold dough it would never rise — as I learned the hard way last weekend).
Then I weighed the rest of the ingredients and kneaded them together.
Recipe for Leftover Squash Bread
285g sourdough starter @ 100% hydration
330g bread flour (I used 220g all-purpose flour, 100g whole wheat flour, and 10g vital wheat gluten)
285g squash puree (245g squash, 40g water)
2 tsp dry active yeast
1 tbsp honey
Rest for 30 minutes
Let rise until double
Shape into a loaf
Proof until doubled
Refrigerate overnight, or bake right away
Bake @ 425F for ~30min
This is a pretty easy way to use up those baked squashes you made for Thanksgiving.