Butternut Squash

I have one. Tell me what to do with it.

Thanks

Re: Butternut Squash

Weirdly enough, I've only made it as baby food - but it's actually really delicious!

Cut the top off and then slice it down the middle. Scoop out the seeds (a metal tablespoon works really well!) Brush the cut sides with butter and fill the cavities with orange juice. Bake at 350 for about 90 minutes. Then you can scoop it out of the flesh and cut into cubes.

Re: Butternut Squash

I usually buy them precut into cubes. I remember I bought one once and I couldnt slice it, it was so freakin hard. LOL

But I steam the cubes till they get soft. Then I mash them; add a little butter, nutmeg and cinnamon. Taste a little like sweet potatoes but the texture is not as heavy.

Re: Butternut Squash

I do it similar to hayley except is just do olive oil and salt.

you can cube it up and add it to anything.

I am using it tonight actually to make a hash to go with my fritatta. it's really good.

you can also add it to risotto, or make gnocchi.

or mash it up like the above poster. or puree it into soup.

it's so versatile!

Re: Butternut Squash

Make it into soup!

1 large butternut squash, cut in half (horizontally)
2-3 carrots
5 cups vegetable broth or chicken stock
1 tsp butter
1/2 cup onion, coarsely chopped
1/2 tsp ground ginger
1/2 tsp nutmeg
1 1/2 tsp allspice
1 tsp cinnamon
pinch of salt

Scoop seeds out of squash. Place squash halves on a baking sheet with carrots and bake at 375 for 40 minutes or until very soft. Remove and let cool.

Saute diced onions in butter for ten minutes or until the edges start to brown. Remove from heat. Add the onions, butter, and carrots, and at least 1 cup of broth to a blender. Blend until smooth. Pour contents into a large stockpot.

Scoop 1/4 of the cooked squash out of its skin and into a blender. Add 1- 1 1/2 cups broth to blender. Make sure the top of the blender is secure, and puree until smooth. Repeat until all squash is pureed.

Add seasonings to the soup and stir well. Taste soup and add additional seasonings if necessary. Simmer over a medium heat for at least 30 minutes. Serve hot.

Message edited 10/13/2010 12:10:21 PM.

Re: Butternut Squash

* peel & cube
* sprinkle with olive oil, salt, & pepper and toss
* roast on a cookie sheet in a 400 degree oven
* remove after 20-30 minutes (when squash is soft and edges start to brown) and mash with a touch of cream and an old school hand masher.
* add salt & pepper to taste

Re: Butternut Squash

Risotto or soup!

Re: Butternut Squash

Peeling and cubing is so difficult. I did it once and never again. I read somewhere to roast it first and cubing is easier.

Re: Butternut Squash

Bake it first - then scrape a fork over it to grate it into a bowl. add alittle butter, salt and pepper. I love it!

Re: Butternut Squash

Re: Butternut Squash

Peel it, cut off the bottom, then slice it down the middle. Scoop out the seeds (I use a grapefruit spoon)

Cut into chunks. Take 2sweet potatoes and cut into chunks.

Toss with olive oil, salt, fresh thyme off the salk (I use 2-3 stalks) , chopped sage leaves (use 2-3).

Place in a baking dish with about a 1/2 cup chicken broth, cover with foil and bake for 30 minutes. Uncover and finish baking until tender.