Bought my first butternut squash! What's your favourite way to cook and serve it?!
Answers:
Congratulations! I am sure it will be the start of a love affair! LOL! Seriously, the first thing to know is that there is no need to peel it! Many recipes tell you to peel, but it is truly not worth the hassle!. Just wash or wipe it clean and then cut open the larger bulbous end to "deseed" and scoop out the thready bits!. Secondly, the top narrow part has no seeds in it, so you can cut nice round slices about the thickness of your thumb!. These can be used as the base for many inventive ideas!. For example, they can be roast with a stuffing mixture piled on top or first roast, then pipe on well seasoned, creamed potato on top and brown to serve!.!.!. These "rounds" of squash are particularly useful for dinner parties and "portioning"!. Children are also fans of these and it is a sneaky way of getting veggies down picky eaters!
Thirdly squash does not need such long cooking times as root vegetables, so if you add chunks around a roast (say) you can add them last, for the final half hour of cooking!. Just season and baste well with the juices when you do!.
My favourite recipes include soup (many already suggested) especially squash and ginger, or caraway and lentil; roast with other veg but not forgetting some whole cloves of garlic and the left-overs go into pumpkin and potato cakes!. I often use butternut as a substitute for sweet potatoes or with same in curries, dahls and tangines!. It really depends on how adventurous you feel! But I also like squash/pumpkin bread and you can use grated butternut as a substitute in any carrot or courgette bread or cake recipe you have yourself!. I once made the Jocasta Innes recipe for pumpkin chutney using butternut squash, but it was not very successful!.!.!. Too mushy once it was reduced to the right consistency, but then it was simply overcooked and did not hold its shape in the same way as "old" pumpkin does at the end of the season!. You can also poach bit-sized chunks of butternut in syrup (dissolve sugar in water) and add a good pinch of cinnamon, mixed spice and/or some finely chopped preserved ginger with a spoon or two of the syrup out of the jar!. It can be served hot or cold as a very unusual pudding!
"Natural" spices I often add to butternut include: ginger, nutmeg, paprika, caraway, cumin, cinnamon, allspice and pepper along with bay, marjoram, thyme and garlic, but I also go "with the flow" with whatever "taste of the day" may be!. Being an intuitive cook, it is difficult to remember everything that has been successful!. But butternut is so versatile, I am sure you really will be enamoured!. These are two recipes I saved to try out myself just the other day:
http://sipandsavor!.blogspot!.com/2007/11/!.!.!.
and
http://www!.timesonline!.co!.uk/tol/life_an!.!.!.
And I cannot wait!.!.!. Although I have a feeling I will have to wait a long time before sourcing chermoula (I live in rural Wales)!.
BTW have a look at the vegetarian society web site for more ideas with squash and whatever other new veggies you fancy trying: www!.vegsoc!.org
One thing I will not be making myself anytime soon, is pumpkin pie! Heretical, I know, but that is not popular in our house, but maybe you have a sweet tooth!? And any recipe which calls for pumpkin can be made with butternut, so have a look in your cookbooks for more ideas!. Once you have got a taste for it, there will be no stopping you! LOL! Good luck and enjoy!
BTW I also dry roast or toast the seeds, which can be salted as a snack or added other nuts and/or seed mixes!. They can also be given to the birds! LOL! Just try to get as much as the stringy bits off as possible!.Www@FoodAQ@Com
Thirdly squash does not need such long cooking times as root vegetables, so if you add chunks around a roast (say) you can add them last, for the final half hour of cooking!. Just season and baste well with the juices when you do!.
My favourite recipes include soup (many already suggested) especially squash and ginger, or caraway and lentil; roast with other veg but not forgetting some whole cloves of garlic and the left-overs go into pumpkin and potato cakes!. I often use butternut as a substitute for sweet potatoes or with same in curries, dahls and tangines!. It really depends on how adventurous you feel! But I also like squash/pumpkin bread and you can use grated butternut as a substitute in any carrot or courgette bread or cake recipe you have yourself!. I once made the Jocasta Innes recipe for pumpkin chutney using butternut squash, but it was not very successful!.!.!. Too mushy once it was reduced to the right consistency, but then it was simply overcooked and did not hold its shape in the same way as "old" pumpkin does at the end of the season!. You can also poach bit-sized chunks of butternut in syrup (dissolve sugar in water) and add a good pinch of cinnamon, mixed spice and/or some finely chopped preserved ginger with a spoon or two of the syrup out of the jar!. It can be served hot or cold as a very unusual pudding!
"Natural" spices I often add to butternut include: ginger, nutmeg, paprika, caraway, cumin, cinnamon, allspice and pepper along with bay, marjoram, thyme and garlic, but I also go "with the flow" with whatever "taste of the day" may be!. Being an intuitive cook, it is difficult to remember everything that has been successful!. But butternut is so versatile, I am sure you really will be enamoured!. These are two recipes I saved to try out myself just the other day:
http://sipandsavor!.blogspot!.com/2007/11/!.!.!.
and
http://www!.timesonline!.co!.uk/tol/life_an!.!.!.
And I cannot wait!.!.!. Although I have a feeling I will have to wait a long time before sourcing chermoula (I live in rural Wales)!.
BTW have a look at the vegetarian society web site for more ideas with squash and whatever other new veggies you fancy trying: www!.vegsoc!.org
One thing I will not be making myself anytime soon, is pumpkin pie! Heretical, I know, but that is not popular in our house, but maybe you have a sweet tooth!? And any recipe which calls for pumpkin can be made with butternut, so have a look in your cookbooks for more ideas!. Once you have got a taste for it, there will be no stopping you! LOL! Good luck and enjoy!
BTW I also dry roast or toast the seeds, which can be salted as a snack or added other nuts and/or seed mixes!. They can also be given to the birds! LOL! Just try to get as much as the stringy bits off as possible!.Www@FoodAQ@Com
Butternut Squash with Pecans and Blue Cheese
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4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese
Preheat the oven to 425 degrees F!.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small!.
Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash!. If you can't get any fresh thyme, sprinkle over dried!.
Roast in the oven for about 30 to 45 minutes or until tender!.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently!. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate!.Www@FoodAQ@Com
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4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese
Preheat the oven to 425 degrees F!.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small!.
Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash!. If you can't get any fresh thyme, sprinkle over dried!.
Roast in the oven for about 30 to 45 minutes or until tender!.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently!. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate!.Www@FoodAQ@Com
Oh I love butternut squash! I like to cut it up into chunks or wedges and roast it along with potatoes, carrots, onion, parsnip and chickpeas!. I also sprinkle it all with cumin and coriander, and some salt and pepper, blimey its tasty! Its really good for soup too, cut it up small, in a pan gently fry diced onion, leek and garlic!. Add the squash (maybe some potato too, depends how many you're feeding!) add an veg oxo cube(maybe two) or other veg stock, some cumin and coriander and then just cover with boiling water!. When all the veg is cooked blend well(I usually add chickpeas at the end too), serve with crusty warm bread!.Www@FoodAQ@Com
Butternut Squash Stuffed with Apples, Raisins and Walnuts
1 Butternut Squash
1 Apple
1/2 cup Raisins
1/2 cup Walnuts, pieces
2 tsp!. Cinnamon, ground
Wash the butternut squash and cut in half lengthwise!. Scoop out the seed, and set the squash aside in a covered glass baking dish!. (Squash seed may be saved for toasting!.)
Wash the apple and cut lengthwise into eight wedges!. Cut wedges across into small pieces and place in a small mixing bowl!. Add the raisins and walnut pieces!. Sprinkle with a little cinnamon and mix well!.
Stuff the cavity in each butternut squash half and sprinkle some additional cinnamon on the surface of the squash and stuffing!. Cover the baking dish and bake in a microwave oven on "high" or in a conventional oven at 350 degrees F!. until the squash is tender!. Serve and enjoy!Www@FoodAQ@Com
1 Butternut Squash
1 Apple
1/2 cup Raisins
1/2 cup Walnuts, pieces
2 tsp!. Cinnamon, ground
Wash the butternut squash and cut in half lengthwise!. Scoop out the seed, and set the squash aside in a covered glass baking dish!. (Squash seed may be saved for toasting!.)
Wash the apple and cut lengthwise into eight wedges!. Cut wedges across into small pieces and place in a small mixing bowl!. Add the raisins and walnut pieces!. Sprinkle with a little cinnamon and mix well!.
Stuff the cavity in each butternut squash half and sprinkle some additional cinnamon on the surface of the squash and stuffing!. Cover the baking dish and bake in a microwave oven on "high" or in a conventional oven at 350 degrees F!. until the squash is tender!. Serve and enjoy!Www@FoodAQ@Com
I usually make it into a soup and this is the recipe I use
Creamy butternut squash soup
1 butternut squash
1 tbsp olive oil
1 garlic clove, chopped
150g/5?oz butternut squash, peeled and chopped
150ml/? pint chicken stock (vegetarians can substitute vegetable stock)
2 tbsp milk
salt and freshly ground black pepper
fresh coriander, to garnish
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Cut off the bottom 4-5 inches of the butternut squash!. This will make a bowl for the soup!. Remove any seeds, place on a baking tray and roast in the oven for ten minutes!.
3!. Peel and chop the remaining butternut squash!. You will need 150g/5?oz!.
4!. Heat the olive oil in a saucepan and cook the garlic for one minute!.
5!. Add the chopped butternut squash and fry for two minutes!.
6!. Add the chicken stock to the pan and bring to the boil!.
7!. Simmer for 8-10 minutes, or until the butternut squash is tender!.
8!. Add the milk to the pan and season with salt and freshly ground black pepper!. Allow to cool!.
9!. In a food processor, blend the butternut squash mixture until smooth and pass through a sieve into a jug!. Warm through in a pan when required!.
10!. To serve, remove the butternut squash base from the oven and pour in the soup!. Place on a plate, garnished with a sprig of corianderWww@FoodAQ@Com
Creamy butternut squash soup
1 butternut squash
1 tbsp olive oil
1 garlic clove, chopped
150g/5?oz butternut squash, peeled and chopped
150ml/? pint chicken stock (vegetarians can substitute vegetable stock)
2 tbsp milk
salt and freshly ground black pepper
fresh coriander, to garnish
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Cut off the bottom 4-5 inches of the butternut squash!. This will make a bowl for the soup!. Remove any seeds, place on a baking tray and roast in the oven for ten minutes!.
3!. Peel and chop the remaining butternut squash!. You will need 150g/5?oz!.
4!. Heat the olive oil in a saucepan and cook the garlic for one minute!.
5!. Add the chopped butternut squash and fry for two minutes!.
6!. Add the chicken stock to the pan and bring to the boil!.
7!. Simmer for 8-10 minutes, or until the butternut squash is tender!.
8!. Add the milk to the pan and season with salt and freshly ground black pepper!. Allow to cool!.
9!. In a food processor, blend the butternut squash mixture until smooth and pass through a sieve into a jug!. Warm through in a pan when required!.
10!. To serve, remove the butternut squash base from the oven and pour in the soup!. Place on a plate, garnished with a sprig of corianderWww@FoodAQ@Com
Butternut makes the best of soups!.
Simply peel it and remove pips, then cut in to small squares and boil in little water until almost dissolved!.
Top up with water and a flour thickener and add a little milk or cream!.
I also like pot roasting large chunks until golden brown and then spinning it in the microwave for a few minutes to get it done throughout!. Serve hot with melted butter and cinnamon sugar!.Www@FoodAQ@Com
Simply peel it and remove pips, then cut in to small squares and boil in little water until almost dissolved!.
Top up with water and a flour thickener and add a little milk or cream!.
I also like pot roasting large chunks until golden brown and then spinning it in the microwave for a few minutes to get it done throughout!. Serve hot with melted butter and cinnamon sugar!.Www@FoodAQ@Com
Cut in half, scoop out and discard seeds, put a pat of butter, a tbs of brown sugar and a sprinkle of salt in the hole, and wrap tightly in saran wrap!. Microwave at high power for 8 minute or until soft!. Use scissors to unwrap and serve!.Www@FoodAQ@Com
Butternut squash soup always goes down really well where I work!.
Chop it up, boil it up, wizz it up, put in some cream, season and serve with a nice piece of warm crusty bread!.
Delicious!Www@FoodAQ@Com
Chop it up, boil it up, wizz it up, put in some cream, season and serve with a nice piece of warm crusty bread!.
Delicious!Www@FoodAQ@Com
if ur adventurous make ravioli!. but u need to know how to make pasta!. roast it with cinnamon and clove until tender!. puree it then fill ravioli with it!. melt half a stick butter with 1 cup cream and nutmeg and toss!. deliciousWww@FoodAQ@Com
Cut it in half, scoop the seeds out!. Cut one half into 4 long slices!. Coat in oil and stick in the oven for 25 minutes!. Bloody marvellous!Www@FoodAQ@Com
I love to roast it in the oven after rubbing it with a mixture of melted butter, nutmeg, and cinnamin!.!.!.!.yum!. Reminds me of autumn!.Www@FoodAQ@Com
the very best way is roasting!.!.!.!.if you boil it you just lose so much of its flavour and it'll just go to mush!.!.!.!.sometimes i steam it as well!.Www@FoodAQ@Com
roasted with other vegetables and chicken or butternut and orange soup is also nice!Www@FoodAQ@Com
ROAST IT!!!!!Www@FoodAQ@Com
Peel it, cube it and roasted is nice!.
Or in a stew!.Www@FoodAQ@Com
Or in a stew!.Www@FoodAQ@Com
chop into chunks and roast with little cinamon and honey!. yumWww@FoodAQ@Com
cut in half and baked w/butterWww@FoodAQ@Com