Butternut Squash?

[aigel]

The produce market was low on veggies, so instead of going home empty handed I bought a couple small sized butternut squash and have no clue how to cook them. I don't think I ever ate them in my life. I figured that they are like zucchini but when I go online it looks like they taste best with loads of sugar or cheese as that's how everyone appears to prepare them. Is there a remotely healthy way of preparing them and get them to taste well? Or should I just forget about it and use them for target practice? I'd like them as a side dish. What are your favorite recipes?

Thanks,

George

[slodave]

There is, but I don't know how. My mom makes butternut squash stuff all the time. She uses little salt and probably no sugar.

[BlueSkyJaunte]

Use them to stuff ravioli.

Drizzle ravioli with browned butter and sage leaves that have been pan-fried crisp.

Heavenly!

[vash]

DUDE!!

here you go. i just did this last night.

oven @ 350. roast them. wipe a tad of oil on them. you will need to split them open, and remove seeds. flesh side up, roast them until a paring knife slides in easy.
then let them cool a tad, and scoop the flesh into a pot. add some chicken broth. nutmeg, some white pepper, and slices of ginger. simmer it. then fish out the ginger, add a spoonful of honey and salt,...hit it with a stick blender, or regular blender..

you now have some GREAT soup. i serve mine with a dollop of creme fraise, and chopped chive.

[slodave]

Figures vash would know what to do...

[lisa_spyder]

George,

You can treat butternut as you would pumpkin. It's sweeter usually and the flesh softens a little more quickly. Lots you can do with it; without the loads of sugar or cheese.

Household favorite here is butternut and silverbeet (or spinach) risotto. Use good arborio rice and make your own chicken stock if you have time. OK...there is cheese in this one ...lots of good parmesan! Made it this week for a hoard - in a HUGE stockpot...no leftovers

Or peel, deseed and chop it up. Throw it in a roasting pan with some potatoes; extra virgin olive oil, salt, pepper, fresh rosemary and some white truffle oil...delicious.

It's a yummy vegetable - enjoy it!

[lisa_spyder]

Or just scrub the skins, cut them in half or quarters, remove the seeds and roast them. KISS principle works with butternut just fine.

[rcecale]

Roast them like vash suggested, at 350 degrees until tender. Then, remove from the oven and shred them in the "shell" with a fork, adding SmartStart butter and raw cinnamon to taste. DELICIOUS!!!!!

Randy

[Evans, Marv]

My favorite probably doesn't sound that healthy, but cinnamon, nutmeg, and butter, then bake @350 until done. I poke holes in the meat of the squash to let the butter mixture penetrate it.

[rcecale]

Sounds good, Marv!

Randy

[Bill Douglas]

Yes, just like a pumpkin, but better.


And as Vash mentioned, they make the best soup.

[PorscheGAL]

Peel, Seed and cut into chunks
Cook in Microwave covered with papertowl until soft
Mash with butter, cream, salt and a little cayenne.

This is great with a few seared scallops.MMMM

[red-beard]

I cube the flesh abd sprinklle with a little olive oil, salt and pepper, then roast in the oven on a cookie sheet. The come out like french fry cubes.

I also make soup with the flesh. I use a pressure cooker with the cubed flesh, takes about 10 minutes at pressure to soften. Use chicken broth, pepper, some onions and 50% carrots. Once done, throw mixture in blender and mix in a bit of cream or 1/2 & 1/2 until smooth and creamy. Sprinkle with some nutmeg or cloves and a dollop of sour cream when you serve.

[red-beard]

If you get Acorn squash, just cut them in 1/2, scoop out the seeds, add a tablespoon of maple syrup or 2 (the real stuff!) and wrap in foil. Bake in the oven until soft. Serve in the "shell".

[Tishabet]

One of our faves... we will typically do either:
cubes roasted with maple syrup
cubes roasted with goat cheese
roasted then immersion blended with ginger to make soup

[aigel]

Had some leftover spaghetti so I tried this:

Recipe: Pasta with Butternut Squash, Sage, and Pine Nuts | Apartment Therapy The Kitchn

It came out very good. The squash was pretty "neutral" even though I had no sage in it. Still have one left and will try a soup with it.

Not quite target practice material but meat sauce sure has it beat over spaghetti.

G

[Shaun @ Tru6]

peel, seed, cube, boil, drain mix in anything you want. Take some cheap bourbon and reduce it down with butter, brown sugar and nutmeg. Mash and stir in the reduction. if you have a little chicken stock add in for extra richness.

[cairns]

Here's one of my favorite receipes for 'em.

Slice top, remove seeds, coat with olive oil and salt.
Bake top down at 350 for 45 minutes,
remove from oven, turn top up, fill with tsp or so of butter, peccarino romano cheese and add diced (fresh) jalapeno pepper.
Crack one egg over cheese, sprinkle with pepper and a little more jalapeno.
Broil for five minutes or until egg is done.

mmmmm. yummmy.

[mikehinton]

They also make a great substitute for pumpkins in a pie! Just season the same way as you would a pumpkin, and bake away! I always prepare mine as someone else indicated: cut in half, remove seeds, then bake in a baking dish containing water, cut side down for 45+/- minutes at 350. Remove when tender, then scoop out and enjoy!