That’s it; you’re just sick of squash, and the kids refuse to eat any more of it for the time being. What to do?
Cook it down, and blend it up to use in a sauce or a soup. People will think it’s cream. We can just let them continue thinking that.
See what I did here? I put all my odds and ends in a pan and cooked them down. There’s onions, carrots, some real ugly celery, fennel fronds, and a whole butternut squash in there. (If you can’t find it, that’s because it was an immature green one from the garden. It’s the honeydew-looking chunks).
I cooked this in the oven, but you could also do it on the stovetop. Make sure there is enough liquid in there to keep it from burning—stock, or water + bouillon. Maybe a little white wine…
Once everything is mushy, let it cool. Then, blend it in a blender, or, put it in a mason jar and use an immersion blender to cream it. I added this batch to a soup I was making: bean, kale, orzo, and smoked turkey wing soup.
If I didn’t tell you there were veggies in there, you’d never know. And you certainly have no idea there’s a squash in there. Guess what? Neither will the kids.
If you need an extra distraction from the veggies, add bacon pieces on top of the soup—culinary camouflage.