fav way to cook butternut squash?

leggup

Diced and thrown in the crockpot with other fall ingredients:
http://m.allrecipes.com/recipe/213042/savory-slow-cooker-squash-and-apple-dish?evt19=1

I use that recipe CONSTATLY and modify based on what I have in the fridge. No onion? No problem, still tastes great. Once I added pureed pumpkin that was about to go off.

I have been meaning to try this recipe, so I can't vouch for it yet:

http://theliveinkitchen.com/2014/01/22/butternut-squash-kale-risotto/

NoelFigart1

Baked with butter and salt is really delicious.

However, it makes an amazing soup. Cook it in chicken broth with some ginger and a bit of honey (not much, because it's already sweet) and puree. Marvelous! If you eat bread, this is a good one for a bread bowl for a great meal.

NoelFigart1

segacs wrote: »

My mom has an amazing butternut squash and apple soup recipe that I just love:

2 butternut squashes
2 green apples
1 large onion, chopped
8 cups vegetable broth (powder stuff)
1 1/2 tsp brown sugar
1 tsp. medium curry powder
1/2 tsp. dried oregano
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
Salt and pepper to taste

Cut squashes in half lengthwise and remove seeds. Microwave them for 7-10 min...until soft enough to remove skins. When cool enough to handle, remove skin and cut into chunks. (Note: I usually cheat with this part and buy them pre-cut up from the supermarket... costs more but takes less time. Either works.)

Fry the onion until translucent. Add all other ingredients and bring to a boil. Then simmer gently for 12-15 minutes.

Puree the soup when cool.

Makes 8-10 servings.

That soup looks wonderful!

jessilee119

1. Roasted in the oven with other veggies and/or potatoes. It goes really well with roasted pork loin (roast everything in one pan - delish!)

2. Butternut squash and potato soup - roast yellow potatoes; roast butternut squash; caramelize a couple of onions. Put all those in a pot with chicken stock, sage, and a pinch of crushed red pepper flakes and once it's boiled a little bit, puree the soup. Then add a little bit of cream and salt and pepper to taste.

JackieAC1951

Bump for later. Thanks for sharing.
I also use butternut squash in place of pumpkin for pie baking. Of course, this was before MFP, so this year I will have to be very mindful on my calories when making this pie.

chubby_checkers

Question for those of you that peel and dice the squash: do you cook it a little bit beforehand, or are all of you Hulks that just smash through it?

jessilee119

chubby_checkers wrote: »

Question for those of you that peel and dice the squash: do you cook it a little bit beforehand, or are all of you Hulks that just smash through it?

I've Hulked through many squash (butternut squash isn't too bad - not as bad as spaghetti squash), but if I can, I buy it already cleaned and cut into cubes. A little bit more money but it saves a lot of prep time and hassle.

SonicDeathMonkey80

Cut hash marks into it and fill with pancake syrup!

nccarolb

Bumping for later reference...Have a butternut squash on my kitchen counter that needs to be cooked and enjoyed.

amcook4

I had it a couple of nights ago in a risotto, pretty easy (except cutting the squash, that takes some time, but you can buy it cubed in a lot of places)

husseycd

Bump! Loving the recipes...

ukaryote

Variations on butternut squash soup:

start with 2 or 3 lb squash, cubed and cooked till soft.
mash to the desired chunkiness or puree for smooth texture

Coconut soup
Add a can of coconut milk, 1/2 tsp each of allspice, cinnamon, nutmeg, warm through

Sour Apple:
3 to 5 green apples peeled and cubed or run through one of those hand-cranked peeler-slicers. Cook with squash. Salt and pepper to taste. Some people top it with cream just before serving. I have gotten DW out of that habit.

Baked
With apple rings and mace:
Peel and seed squash, slice into 1/2 - 1/4 inch thick rings. Peel and slice 6 or so McIntosh apples into 1/4 inch thick rings. Alternate layers in a baking dish. Top with brown sugar and butter. Spice with 1/2 tsp mace, not nutmeg. Mace makes a difference. A little salt. Bake at 350F for 40 minutes. Hey, a little sugar and butte with all that squash will not kill you.

ukaryote

Butternut is a very sweet squash, others are mostly just starchy. Don't over look them, they make good additions to many things noted above. Similar to tofu which has little flavor, squash adds body and fiber to many dishes.

Alliwan

Crockpot Butternut Squash Soup

Prep Time: 35 mins
Cook Time: 8 hours

Ingredients:
3 tbsp extra virgin olive oil
1 medium onion
2 tbsp garlic, or two cloves
2 tbsp tomato paste
7 cups water
1 cups dry garbonzo beans
1/2 butternut squash
6 slices bacon
1 cup wild rice or barley


Heat the olive oil in a skillet, add the onion, garlic and chopped bacon. Cook until the bacon is done and the onions are soft. Stir in the tomato paste, mix together well. Stir in 1/2 cup of water and scrap up the bits and pieces in the pan. Put the mixture into a 6qt crockpot. Add the garbonzo beans and the rest of the water to the crockpot. Cook on low for 8 hours. About 2 hours before serving, add the rice or barley and stir in well.

Serve topped with grated cheese (I like cheddar) and a dab of sour cream.

Per 1 Cup Serving without the cheese and sour cream:
Calories: 155
Carbs: 27
Protien: 7
Fat: 4


I dont like the traditional butternut squash soup, so looked for a variation. Found this in a tiny cookbook that was a free give away gift at a scrapbooking convention my mother in law went to. The bacon flavor is wonderful and the garbonzo beans and rice give it a great texture.

MinnieInMaine

I grew up with boiled winter squash so that's how I usually cook it. Plus there's usually some sort of meat taking up the oven so I have to cook it on the stove top (apartment sized oven). Peel, scoop seeds out and cube it all up. Put it in water, bring to boil and continue boiling until soft when poked with a fork. Drain, mash with fork and enjoy!
And I usually serve that with roasted chicken or pork chops/tenderloin.

These recipes are pretty darn good too. I usually get a good sized squash, make the beef stew first and then use leftover squash to make the homefries. For the homefries, you can mix with 2 cups of cooked rice for a pretty well rounded meatless meal.

http://abcnews.go.com/GMA/Breakfast/recipe?id=9492388

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/no-recipe-zone-recipes/Potato-Topped-Beef-Stew

catio23

Butternut and Apple Mash
Cubed butternut squash, a couple peeled and sliced apples, and about 1/2 cup of liquid (water, apple juice or cider). Simmer on the stove with some cinnamon and nutmeg (or pumpkin pie spice) till you can mash it all up. Makes a nice sweet side dish.

SbetaK

You can also microwave cook it if looking for a faster prep time:
http://www.ehow.com/how_5818256_cook-butternut-squash-microwave.html

sweetnsassyfied

butternut squash n leek mash

1 medium b-squash ( peeled,seeded, cubed )
1 medium leek ( sliced in half length wise, then diced )
1 container Roasted garlic cream cheese ( softened )**

put squash and leek into a pot with just enough water to cover with a little salt. Bring to boil, then simmer for 20 minutes. Drain, toss in cream cheese and mix with hand-mixer.

** sometimes i mix the flavors of cream cheese, using half of each, original and garlic.

This recipe becomes our "mashed potato" replacement side as soon as Autumn hits. We are so sad when the season ends...lol

Sued0nim

Cut into fries shapes and sprayed with olive oil, salt and pepper and roasted in the oven until crispy and slightly blackened

also in a butternut squash risotto

ItsSlimpossible12

Here is the lasagna recipe. Made it last week for the first time and it will DEFINITELY be added to the regular rotation. SO YUMMY!

http://www.skinnytaste.com/2013/09/butternut-squash-and-spinach-lasagna.html

katmei52

I just posted this recipe on the thread recipes but there you go I loooove this recipe cause I am a pasta fan

topinornot.wordpress.com/2014/11/08/creamy-butternut-squash-pasta/#more-133

MissyPoo2013

Bump!

SlvrStarr

Just made roasted butternut squash soup last week.

Peel & dice one squash
Clean and chop 3 leeks into 1-2' pieces (white only)
6 whole cloves garlic, peeled
1/4 c sage, chopped
1/2 tsp smoked paprika
salt & pepper to taste

Toss all ingredients in a bowl with just enough olive oil to lightly coat it.
Spread into a single layer on a cookie sheet and (optionally dot with up to 2 tbsp butter)
roast at 350 until soft and caramelized. Stirring frequently.

Puree with chicken broth to desired consistency. Serve garnished with a spoonful of plain greek yogurt and some finely chopped fresh sage.

slucki01

roasted or in risotto

Daisies86

alheise12 wrote: »

Here is the lasagna recipe. Made it last week for the first time and it will DEFINITELY be added to the regular rotation. SO YUMMY!

http://www.skinnytaste.com/2013/09/butternut-squash-and-spinach-lasagna.html

Looks delish.

I have just cooked up a big pot of butternut squash and sweet potato curry that I am going to portion out and freeze some!

dbmata

@squishprincess - I like to skin it, and then cube it.

Once cubed, I toss it in a little olive oil, maple syrup, sage, salt, black pepper, and nutmeg.

Then I roast it. Dats dun gud.

libbydoodle11

I roast it in halves and scoop it out with a spoon. Very simple but yummy.

I just saw a commercial where they cooked it with a thai sauce and coconut milk and pureed it into a soup, that looked tasty!

ThePhoenixIsRising

This is for acorn squash but I love it with all kinds, and my 2,4&36 year old boys eat it up!!!!

dashaclaire

paleomg.com/clean-it-up-mondays-ginger-cilantro-baked-chicken/

Made this for dinner tonight and it was amazing! I don't buy that marinade just toss my chicken in olive oil, fresh ginger diced, fresh garlic diced, fresh cilantro diced and salt and pepper... And then put it all in the pan. I love a one pan recipe!

sheepotato

I usually just cut it in half and bake it, it's nice to throw a spring of fresh rosemary across it while it bakes and remove it after it's done.

It's totally unnecessary to add anything to it but for Thanksgiving I'm making a candied butternut squash to take to the in-laws. I'm going to puree it with brown sugar, butter and cream cheese after I cook it. (Then I'm going to put it into a pie pumpkin and bake it a bit longer.) That's a little silly for an everyday dish.