What can I cook with ButternutNut Squash, as I love it?!
What can I cook with ButternutNut Squash, as I love it?
But not with any meat except Fish and no soups.
Thanks.
Answers:
maybe you can saute it with some onions and portebello mushrooms and eat it with brown rice...
KERPPPPPOWWWWWWWWWWWWWWW
It's great in a curry.
check put these websites:
http://www.foodnetwork.com/
http://www.allrecipes.com/
both have tons of menu ideas and recipes
I love it boiled and mashed with real butter through it, yummmm.
http://www.seasonalrecipes.com/season/bu...
Crispy Baked Butternut Squash
1 medium butternut squash (about 3 pounds)
2 to 3 tablespoons melted butter
2 to 3 tablespoons vegetable oil
1 teaspoon sugar
Salt and pepper
1 bunch rosemary
1 bunch thyme
3 to 4 bay leaves
Heat the oven to 375 degrees F (190 degrees C).
Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.
Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices.
Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.
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Pasta with Roasted Butternut Squash and Sage
1 pound pasta (fusilli, penne or your favorite pasta)
1 large butternut squash
2 tablespoons fresh chopped sage
1/2 cup breadcrumbs
Garlic (optional)
2 tablespoons Parmesan cheese
Olive oil
Salt and pepper
Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper. Place on a greased baking sheet. Heat the oven to 350°, and roast the squash until soft. Roasting time will vary from 15 to 25 minutes, depending on the age of the squash. Remove from the oven and toss the squash with the chopped sage to infuse the flavor. Let cool.
In a hot skillet, toast the breadcrumbs. (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.)
In a large pot, bring water to a boil and add the pasta. Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into). Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste. (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.
I like it added to red lentil dhal or just roasted with garlic and thyme or with chilli, cumin and coriander. It also makes a good risotto flavoured with sage and served with plenty of parmesan. Or you can make it into a salad with chickpeas, red onion and coriander and dress with a tahini dressing.