Butternut squash recipes?

I just toss it with S&P and some olive oil and bake. Tastes like sweet potato fries.

I have an original recipe which I developed that is super delicious. peel and cube butternut squash; steam or boil until tender; peel and steam sliced apples ( I just put them in the top of the squash a little before it is done and put the lid on). Drain. ( Make sure it is well drained by using a colander). In a shallow baking pan layer drained squash, apples, dot with butter, sprinkle lightly with brown sugar and shelled pine nuts ( sometimes called pignolias). Repeat and make one more layer of each. Bake in a 350 degree oven until all is melted together, and heated through, about 30 minutes. The pine nuts add a unique flavor. The butter and sugar are light. I make this for a special potluck which is held annually. Whenever I want to make something different, I have to still bring this one, as everyone loves it so much and request that I bring it. I have on occasion added drained crushed pineapple if I didn't have apples, but the apples are what I prefer.

Try it, I think you will like it! This is not an exact measurement recipe!:bigsmile:

Here are two of my favorite recipe with butternut squash (both in the slow cooker):

Squash and Apple Bisque
Serves 8

Ingredients
1 butternut squash, peeled and cubed (2 pounds)
1 medium onion, chopped (1/2 cup)
3 garlic cloves, finely chopped
1 (14 1/2 ounce) can chicken broth
2 cups applesauce
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream

Direction
1. Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
2. Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
3. Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
4. Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
5. Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.

All this for under 200 calories a serving. It's in the database as Catherine's Homemade - Recipezaar - Squash and Apple Bisque.

Crockpot Moroccan Lentil Stew
6 servings

Ingredients
1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, cubed
1 onion, chopped
4 cloves garlic, minced
2 (14 oz.) cans diced tomatoes, undrained
1 Tbsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. crushed red pepper
2 cups water


Directions
Combine all ingredients in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.

Very filling and all for under 110 calories per serving. It's in the database as Homemade - Catherine's Moroccan Lentil Stew.

Enjoy!!!