Butternut squash recipes
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I use a recipe like this a lot, but with a generic spice mix instead of their Ras El Hanout, and a basic vegetable stock cube.
https://www.simplycook.com/recipes/iranian-stewHeat the oven to 220C/200C fan/gas 7. Heat a large casserole dish or a deep roasting pan over medium heat on the hob. Put enough oil in the pan to cover the entire base. Once the oil is hot, fry the onion for 2 mins. Bring 500ml of water to the boil in a kettle.
2
Add the potatoes and butternut squash to the onions and stir well. Add more oil if the vegetables start sticking to the pan. Then add the Ras el Hanout to the pan stirring so all vegetables are fully coated in the spices. Add a splash (50ml) of water and then let it cook on a low heat for 5 mins.
3
Add the Tomato Paste and stir it in thoroughly. Add the Mushroom Stock and the 500ml of boiled water to the dish. Stir until mixed through.
4
Add the tomatoes and dried cranberries to the dish (if using). Bring to the boil, turn down the heat and simmer for 5 mins until the potatoes are semi-cooked. Stir through the spinach, then pop the dish in the oven uncovered for 15 mins until the sauce has thickened and the vegetables are soft.
5
Remove from the oven and serve with a dollop of yoghurt on the side and a squeeze of lemon (if using)2 -
HeliumIsNoble wrote: »I use a recipe like this a lot, but with a generic spice mix instead of their Ras El Hanout, and a basic vegetable stock cube.
https://www.simplycook.com/recipes/iranian-stewHeat the oven to 220C/200C fan/gas 7. Heat a large casserole dish or a deep roasting pan over medium heat on the hob. Put enough oil in the pan to cover the entire base. Once the oil is hot, fry the onion for 2 mins. Bring 500ml of water to the boil in a kettle.
2
Add the potatoes and butternut squash to the onions and stir well. Add more oil if the vegetables start sticking to the pan. Then add the Ras el Hanout to the pan stirring so all vegetables are fully coated in the spices. Add a splash (50ml) of water and then let it cook on a low heat for 5 mins.
3
Add the Tomato Paste and stir it in thoroughly. Add the Mushroom Stock and the 500ml of boiled water to the dish. Stir until mixed through.
4
Add the tomatoes and dried cranberries to the dish (if using). Bring to the boil, turn down the heat and simmer for 5 mins until the potatoes are semi-cooked. Stir through the spinach, then pop the dish in the oven uncovered for 15 mins until the sauce has thickened and the vegetables are soft.
5
Remove from the oven and serve with a dollop of yoghurt on the side and a squeeze of lemon (if using)
That sounds really, really good. Gonna need to try that - thanks!0 -
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I just printed this. Gotta try this next week! I think I'll just use 6 whole eggs and skip the whites. I hate wasting the yolks.0 -
I just printed this. Gotta try this next week! I think I'll just use 6 whole eggs and skip the whites. I hate wasting the yolks.
by a carton of egg whites - that is what I use0 -
I like my butternut squash cubed and roasted in the oven with just olive oil and herbs.
Sometimes my mom does a mash with just a little bit of butter and salt.
Squash is also a good add-in for soups and curries.0 -
This soup is freaking delicious: http://makingthymeforhealth.com/butternut-squash-sweet-potato-soup-vegan/
I know it says vegan, but I top mine with crumbled bacon for extra deliciousness.0 -
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I bake it WHOLE until the outside is dark. http://www.thekitchn.com/quick-tip-an-ea-159575
This is awesome!! What temperature do you bake it at?0 -
We made that for thanksgiving at the in-laws. Well received!0 -
I am making twice baked butternut squash, with ricotta salata, parmesan, onions, and sage tonight. New recipe I found and tweeked. Excited!
@sarjenki could you please post the recipe? that sounds similar to what I had at a local restaurant.
I wish I could post an Awesome for the entire thread.0 -
I have a GREAT curried butternut squash soup recipe. I use this one to work from:
http://allrecipes.com/recipe/235295/curried-butternut-squash-soup/
I don't put in the cream--you don't need it. I have homemade chicken stock all the time in the freezer, so I use that, and honey is negotiable.
And OMG don't peel and cut up the squash. That's way too hard. Just hack it in half, scrape out the seeds, salt it, and cook it in the oven on a cookie sheet until it's soft, then scrape it into the soup. You will love this recipe, I promise.
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Here is my favorite recipe. The photo on the website doesn't do it justice. I use goat cheese instead of ricotta, and it is DELICIOUS
https://food52.com/recipes/7374-caramelized-butternut-squash-wedges-with-a-sage-hazelnut-pesto0 -
HeliumIsNoble wrote: »I use a recipe like this a lot, but with a generic spice mix instead of their Ras El Hanout, and a basic vegetable stock cube.
https://www.simplycook.com/recipes/iranian-stew
That sounds really, really good. Gonna need to try that - thanks!
My daughter gave me a variety of spice blends for Christmas, including Raz El Hanout (they spelled it with "z" rather than "s" - dont know which version is preferred). I've used it for a baked chicken flavoring and a couscous dish, and have begun looking for additional uses. Since we all love butternut squash, this recipe looks like a winner to try. Thanks!0 -
I am making twice baked butternut squash, with ricotta salata, parmesan, onions, and sage tonight. New recipe I found and tweeked. Excited!
@sarjenki could you please post the recipe? that sounds similar to what I had at a local restaurant.
I wish I could post an Awesome for the entire thread.
-2.5 pound butternut squash (ends trimmed, cut lengthwise and seeds scraped out)
-1/2 c chopped red onion
-2 oz ricotta salata grated (or u can use the stuff in the tubs)
- 1/2 c grated Parmesan
- 1-2 tsp sage
- Salt and pepper to taste
- put squash flesh side down on a pan lined with parchment paper and bake until tender (takes 45 min to 1 hr)
- When done let cool enough to work with squash the spoon out flesh leaving enough on sides for the squash to hold its shape
- Mash all other ingredients in with the scooped out squash flesh and refill into the shells
- Back in the oven until cheeses are melted0 -
1 x butternut squash, quartered and roasted with fry lite and seasoning (salt, pepper and lots of smoked paprika)
750 gms potatoes, chopped and baked with fry lite
450 gms carrots, baked with fry lite, and some honey
2 onion halves
1 litre of oxo veg stock
Bake the veg on oven trays for 30 minutes. Blitz in blender with stock to taste.1 -
Mixed with Mac and cheese, with sage, salt, and pepper.1
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