BUTTERNUT SQUASH

pecans, truvia, and butter. maybe some cinnamon or nutmeg.
yum.

stuffed with ground beef, onions, tomatoes.

google recipes if you don't get enough recommendations on here.

bake it and mash it is a simple way too instead of carbier potatoes.

I cube them, add a little olive oil and seasonings, and roast them.

Also cook and then mash with a little brown sugar or maple sugar, top with crushed pecans.

There are some awesome butternut squash soup recipes out there.

I make bns chips ( fries )
Just cut them into sizes you like for your chips, then lightly coat them or spray in oil, and sprinkle paprika, and cook them in the oven, usually about 35 to 40 mins, depending on your oven and the amount of chips

It was an oldie from weight watchers, and then they were free food, so i ate loads, alas now i have to include the cals :ohwell: but they are not as high as ordinary chips
Some people didnt even peel them :huh:
not sure i fancy the sound of that, so i just struggle away and peel ,but the skin is safe to eat

Also the rounder part thats not great for making into chip shapes, i use that in either potato mash, carrot or turnip.
Also there is lots of variations on bns soups, if you google some recipes, you can make spicy soups etc . Ive only made soup once with it, and it was lovely :happy:

I boil mine in chicken broth and blend it together for soup. I add one can of coconut milk, curry powder, salt, pepper, a dash of cayenne, onion powder, garlic powder, baby spinach leaves and shrimp. It tastes good with crescent rolls and/or jasmine rice.

This is the best butternut squash recipe ever. Copied from Smitten Kitchen (http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-chickpea-salad/)

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

the most tasty veg EVER! bump!

bump

cube and roast
fry one leek (chopped)
cube 1 block fetta,
add all to cooked spagetti and some baby spinach leaves.
mix
sprinkle on some parmesean
bake for 15-20 mins

enjoy.

My other fav isn't healthy,
take a plain pizza base, spread with satay sauce, add roasted squash feta and mozarella and sometimes peppers (capsicums)


ohhhhh yeah baby its good.

I make soup with them, it is amazing with 1 grilled sausage sliced thinly into the soup as you serve. The mixture of the textures, and the contrast of sweetness from the squash and the saltiness of the sausage is fantastic. The sausage act like croutons, so you do not need extra bread or anything with it.

My favourite is just to peel it with a potato peeler, chop it into cubes and then roast it in the oven with olive oil and spices. SO GOOD... Tend to eat it with Puy lentils and a dollop of Greek yoghurt. Leftovers are good reheated in the microwave at work too.

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Serve over rice/noodles/"cauliflower rice" etc.

What's cauliflower rice? Intrigued...

Cut in half, bake for 30 minutes and scrape out the soft part and eat, plain. It is full of flavor - there is no reason to mask it with seasoning.

Take the half brush it with some olive oil and a little salt pepper. Cook cut side down in a 425 degree oven for about 35 mins.

In the meantime saute 1/2 large onion or 1 small onion, with one portabella mushroom, with some fresh sage, 2 garlic cloves, and red pepper flakes (I use a lot because I like it spicy but just do to taste) Once onions are translucent set aside.

When the squash is done, flip it over and fill the hole and along the squash with the mushroom mix and cook for another 10 mins.

It is delicious, the spiciness of the mushrooms and the sweetness of the squash is yummy!

I have just done this, except I forgot the garlic (I love garlic! sad about that) any way, I also had a bit of smoked bacon left over from the weekend so I chopped it up and added it too.

Flipping Heck - IT WAS DELICIOUS! Thanks for the idea!

Take the half brush it with some olive oil and a little salt pepper. Cook cut side down in a 425 degree oven for about 35 mins.

In the meantime saute 1/2 large onion or 1 small onion, with one portabella mushroom, with some fresh sage, 2 garlic cloves, and red pepper flakes (I use a lot because I like it spicy but just do to taste) Once onions are translucent set aside.

When the squash is done, flip it over and fill the hole and along the squash with the mushroom mix and cook for another 10 mins.

It is delicious, the spiciness of the mushrooms and the sweetness of the squash is yummy!

Thanks for this!