Roasted butternut squash. YUM
maura_tasi
Posts: 196 Member
This isn't a recipe but I just want to rave about butternut squash here! It's so cheap this time of year so I've been picking some up every time I'm at the store and it's so delicious and surprisingly easy to prepare. I just cut it, peel it, slice it into cubes, and toss it in some olive oil and Thyme (or whatever herbs you have on hand) then pop into the oven and roast for about 30 minutes, depending on your oven! So easy and filling, perfect for a side veggie at any meal!
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I agree! It's great cooked outside on the grill too. Also makes a great soup.3
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I'm so lazy (ugh cutting raw butternut squash) that I buy it cubed at costco for cheap. My favorite way is to cook it in the crock pot with apples and cinnamon and other fall flavors. I start with this recipe and then modify based on my mood: http://allrecipes.com/recipe/213042/savory-slow-cooker-squash-and-apple-dish/?evt19=14
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I'm so lazy (ugh cutting raw butternut squash) that I buy it cubed at costco for cheap. My favorite way is to cook it in the crock pot with apples and cinnamon and other fall flavors. I start with this recipe and then modify based on my mood: http://allrecipes.com/recipe/213042/savory-slow-cooker-squash-and-apple-dish/?evt19=1
I totally agree, cutting it is the worst ugh! Oh wow that sounds so yummy. I'll have to give that way a try too!2 -
butternut squash! It's way too much work to do from fresh for lazy me, though, so I buy it pre-cubed, either fresh or frozen. We eat a lot of acorn squash this time of year too. Just halve, scoop the seeds out, and roast. Top with a little butter and sugar, eat straight from the shell 
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butternut squash! It's way too much work to do from fresh for lazy me, though, so I buy it pre-cubed, either fresh or frozen. We eat a lot of acorn squash this time of year too. Just halve, scoop the seeds out, and roast. Top with a little butter and sugar, eat straight from the shell
I haven't tried acorn squash yet! Added to my grocery list!0 -
maura_tasi wrote: » butternut squash! It's way too much work to do from fresh for lazy me, though, so I buy it pre-cubed, either fresh or frozen. We eat a lot of acorn squash this time of year too. Just halve, scoop the seeds out, and roast. Top with a little butter and sugar, eat straight from the shell
I haven't tried acorn squash yet! Added to my grocery list!
Acorn is a milder taste than butternut, but it's really good stuffed. I like to stuff it with turkey sausage, rice and greens.3 -
Yes on butternut squash! They've replaced my sweet potatoes for my meal prep! I roast some cubes in some sage and butter. Such great autumn flavors. And they stay fresh the whole week!2
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Need2Exerc1se wrote: »maura_tasi wrote: » butternut squash! It's way too much work to do from fresh for lazy me, though, so I buy it pre-cubed, either fresh or frozen. We eat a lot of acorn squash this time of year too. Just halve, scoop the seeds out, and roast. Top with a little butter and sugar, eat straight from the shell
I haven't tried acorn squash yet! Added to my grocery list!
Acorn is a milder taste than butternut, but it's really good stuffed. I like to stuff it with turkey sausage, rice and greens.
It *can* be a bit stringy though!1 -
Need2Exerc1se wrote: »maura_tasi wrote: » butternut squash! It's way too much work to do from fresh for lazy me, though, so I buy it pre-cubed, either fresh or frozen. We eat a lot of acorn squash this time of year too. Just halve, scoop the seeds out, and roast. Top with a little butter and sugar, eat straight from the shell
I haven't tried acorn squash yet! Added to my grocery list!
Acorn is a milder taste than butternut, but it's really good stuffed. I like to stuff it with turkey sausage, rice and greens.
It *can* be a bit stringy though!
True. Younger is less stringy but it's hard to judge that in a store. Honestly, I don't care for acorn much.0 -
No need to peel and cut it up if you don't want to. I just poke holes in it like you would a potato to prevent explosion then wrap it tightly in foil. I put it in a pan because it will get soft and shape around the rack wires and it might leak. Bake it for an hour or two when you are cooking something else (depending on size and oven temperature) until a fork pokes through it. Let it cool, still wrapped, and throw it in the fridge. It will keep like that for a day or two until you decide to throw away the strings and seeds and scoop it out of the skin with a spoon. Easy peasy.
I just had a really good butternut pasta sauce last night thanks to doing some research online to make it better. I put the recipe here so I won't forget it: https://www.justapinch.com/recipes/main-course/pasta/best-butternut-squash-sauce-over-pasta.html
As made it was 725 calories for each of two servings, including the pasta, but we are big people and eat most of our calories at supper. You could divide it smaller if you wished. We MFP folks will note the strange mix of metric and standard American weights, volumetric and eyeball measurements and understand.4 -
HeidiCooksSupper wrote: »No need to peel and cut it up if you don't want to. I just poke holes in it like you would a potato to prevent explosion then wrap it tightly in foil. I put it in a pan because it will get soft and shape around the rack wires and it might leak. Bake it for an hour or two when you are cooking something else (depending on size and oven temperature) until a fork pokes through it. Let it cool, still wrapped, and throw it in the fridge. It will keep like that for a day or two until you decide to throw away the strings and seeds and scoop it out of the skin with a spoon. Easy peasy.
I just had a really good butternut pasta sauce last night thanks to doing some research online to make it better. I put the recipe here so I won't forget it: https://www.justapinch.com/recipes/main-course/pasta/best-butternut-squash-sauce-over-pasta.html
As made it was 725 calories for each of two servings, including the pasta, but we are big people and eat most of our calories at supper. You could divide it smaller if you wished. We MFP folks will note the strange mix of metric and standard American weights, volumetric and eyeball measurements and understand.
I've been wanting to try butternut with pasta so thanks for the recipe! I'm excited to expand my cooking with it!
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I rub some spices on it, roast it alongside garlic cloves, then stick it in the blender with stock to make soup. The roasting adds an extra flavour.3
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I love adding pureed roasted butternut squash to risotto. One of my favorite comfort foods!1
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I just roast the whole squash (any kind) in the oven for an hour. Soooo good! No need to peel anything2
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It's really good paired with black beans.1
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I love the butternut squash chili that I make and like chili, it's even better the next day.1
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http://fitlivingeats.com/hearty-butternut-squash-veggie-chili-vegangluten-free/ Try this it's soooo goood.1
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I just made a double batch of this and froze it this weekend. It's so delicious and filling, and the calorie count is great.http://fitlivingeats.com/hearty-butternut-squash-veggie-chili-vegangluten-free/ Try this it's soooo goood.
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http://fitlivingeats.com/hearty-butternut-squash-veggie-chili-vegangluten-free/ Try this it's soooo goood.
I made this yesterday and it was DELICIOUS. I added my own flare with the spices, but otherwise followed the recipe and would 100% be making it again. Thanks for sharing!0 -
All you lovely ladies are welcome. My next one I think I will try is a pasta with a butternut sauce in place of the tomato sauce.
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Well tried the pasta recipe. I thought it was a bust. Onward and upward.
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Need2Exerc1se wrote: »I agree! It's great cooked outside on the grill too. Also makes a great soup.
cutting horizontally though the neck you can get some nice "squash burgers" to grill, no need to peel (we like about 1/4 inch or so thick). When you get to the bottom, a sharp-edged sturdy spoon or disher gets the seeds and filaments out easily, then you get "squash rings" to grill.
I haven't yet mastered the art of cleaning the seeds from the filaments to roast them myself. That's a messy job.2 -
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cutting horizontally though the neck you can get some nice "squash burgers" to grill, no need to peel (we like about 1/4 inch or so thick). When you get to the bottom, a sharp-edged sturdy spoon or disher gets the seeds and filaments out easily, then you get "squash rings" to grill.
I haven't yet mastered the art of cleaning the seeds from the filaments to roast them myself. That's a messy job.[/quote]
I never thought of cutting and grilling them like this. Sounds delicious. This thread has given me some awesome ideas besides just roasting butternut!0 -
maura_tasi wrote: »
I love butternut squash soup! If you want a good recipe this is by far my favorite. It was the inspiration behind my roasted ones that I mention earlier in the post!
http://foodwishes.blogspot.com/2015/09/roasted-butternut-squash-soup-legend-of.html1 -
Think I'm going to try this one next but leave out the mint. http://abc.go.com/shows/the-chew/video/most-recent/VDKA4097774
Oops he doesn't say to take the scooped out flesh and mash and mix with the rice. He did that on the show.
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http://www.primaverakitchen.com/ground-turkey-sweet-potato-skillet/ I think this would lend itself to butternut squash.1
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http://www.primaverakitchen.com/ground-turkey-sweet-potato-skillet/ I think this would lend itself to butternut squash.
Oh I like the sound of this recipe!0
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