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Butternut squash
treehopper1987
Posts: 505 Member
in Recipes
I think I'm giving up on this vegetable. I want to like it, but every recipe I've made with it has been unsuccessful and I feel it is too sweet. Also, I feel it is way too much work to cut and fix.
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Replies
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All I do is to cut it in sections and microwave it with a little water and add some butter to it and eat... Really good if you have some chicken gravy to put on it too... Real simple and you don't need to add any brown sugar to make it sweeter.
Mark0 -
I do what Mark does, cook and add a little butter. I love it that way. I've also made "fries" out of it and they turned out pretty good, kind of like sweet potato fries.
However, I did try to make a hash out of it once (using the squash in place of potatoes) and I found it too sweet.0 -
These are lovely and you don't need to peel the butternut.
http://www.jamieoliver.com/recipes/pastry-cake/butternut-squash-muffins
I don't normally bother with the topping as they are nice and moist without....and obviously lower in calories
I only use half the oil [I add the other half as apple sauce to keep the cals down] and I also replace a third of the sugar with Splenda0 -
I like to bake it. Scoop out the soft pulp, & mix with onion, season all, garlic to taste, and an egg and some bread crumbs. Put back in the shell and bake till set. Add cheese on top if you like and bake till bubbly. Awesome. It's a family favorite
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I LOVE butternut! I feel the opposite! Everything I use it in turns to gold!0
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Spelda is really unhealthy. :sad: Try Stevia instead.0
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I think I'm giving up on this vegetable. I want to like it, but every recipe I've made with it has been unsuccessful and I feel it is too sweet. Also, I feel it is way too much work to cut and fix.
You don't have to make it sweet. I love it baked with a little butter, salt and pepper. Another way is to boil it like you would potatoes and then scoop it out of the skin and prepare it like you mashed potatoes with out the milk.0 -
I love it too! One of my favourite veggies.0
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Boil, mash, butter, salt & pepper.................that is the BEST as far as I am concerned. I've had it roasted, wasn't impressed. Had it with maple syrup...yuck.0
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i cut it in half, take out the seeds, cover in plastic wrap & microwave 15min. it looks sort of deflated when it is done. then scoop out the flesh & throw out the skin. salt/pepper is all i need. so low cal. delish.0
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I love squah. I found a savory recipe on foodnetwork.com. I tweaked it to use no oil. Make sure you use a large sharp knife to cut the squash... Cut it up into chunks after spliting it and removing the seeds. Toss in a bowl with crushed garlic & ground sage & 1 c water. Place squash on a baking sheet and roast for 30-40 minutes at 400. Pour the left over water down the drain.0
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I make "fries". Cut into 4 or 5 inch long by 1/2 inch srips. Coat with a little olive oil/salt pepper and bake on high heat (45) for about 15 mins. Then eat them like franch fries. It only takes five minutes to peel and cut.0
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Anybody tried streaming the squash?0
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You can buy it already cut up and ready to go....I never buy it and cut it up myself
But I make this all the time...if you think it might be too sweet (I don't think it is with the peppers added), leave out the Agave syrup or reduce it, but I LOVE this soup and it's very filling and low in calories. 151 calories 6 grams of fat for 2 cups of soup
Also, try my Butternut squash recipe (it's very "rich" tasting but not fattening):
I clean and cut into strips a whole red bell pepper
Chop a whole Medium sized Onion
Heat my pan (gallon size) with 2 TBSP of Extra Virgin Olive Oil
Throw in the pepper, get it "blackened"
Add the onion
Add 4 cups of diced butternut squash (you can buy this already diced in the grocery -- and it's usually 4 cups)
Add 2 tsp Celtic Sea Salt
Add 2 Cloves of Garlic
After 5 minutes, add in 3 cups of water and let it boil
Cook just until the squash is tender (may only take another 10 minutes)
Cool down, add 2 TBSP of Raw Agave Syrup
Puree using an immersion blender or let cool enough to add to a regular blender a little at a time and puree
It usually makes 5 - 2 cup servings and is 151 calories; I add a salad to go with it to have some "raw" veg; you can also toss on some fresh sprouts and either sunflower seeds, flax seeds or hemp seeds to give some "crunch" to the soup0 -
Does it always have a "sweet potato" taste?0
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oh i adore it,,, and so does the whole family, they beg me to make my soup...0
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I think I'm giving up on this vegetable. I want to like it, but every recipe I've made with it has been unsuccessful and I feel it is too sweet. Also, I feel it is way too much work to cut and fix.
Oh my gosh I LOVE it. I just cut it up and steam it or bake it, then peal the skin off. One of my most favorite foods.0 -
I like to bake it. Scoop out the soft pulp, & mix with onion, season all, garlic to taste, and an egg and some bread crumbs. Put back in the shell and bake till set. Add cheese on top if you like and bake till bubbly. Awesome. It's a family favorite
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That sounds really good! Gonna have to give it a try.0 -
I like to bake it. Scoop out the soft pulp, & mix with onion, season all, garlic to taste, and an egg and some bread crumbs. Put back in the shell and bake till set. Add cheese on top if you like and bake till bubbly. Awesome. It's a family favorite
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I actually blogged something really similar to this...it's so easy and SO yummy. I'm actually gonna have it tonight for dinner
http://emmaandthebeanstalk.wordpress.com/2012/10/28/good-fast-food-the-slow-and-planned-version-stuffed-roasted-squash-and-other-things-delicious/0 -
You can buy it already cut up and ready to go....I never buy it and cut it up myself
But I make this all the time...if you think it might be too sweet (I don't think it is with the peppers added), leave out the Agave syrup or reduce it, but I LOVE this soup and it's very filling and low in calories. 151 calories 6 grams of fat for 2 cups of soup
Also, try my Butternut squash recipe (it's very "rich" tasting but not fattening):
I clean and cut into strips a whole red bell pepper
Chop a whole Medium sized Onion
Heat my pan (gallon size) with 2 TBSP of Extra Virgin Olive Oil
Throw in the pepper, get it "blackened"
now THIS sounds good...I made a crockpot recipe that used sweet potatoes and apple and butternut squash..way too sweet..kind of baby food-ish..I threw it out ;(
Add the onion
Add 4 cups of diced butternut squash (you can buy this already diced in the grocery -- and it's usually 4 cups)
Add 2 tsp Celtic Sea Salt
Add 2 Cloves of Garlic
After 5 minutes, add in 3 cups of water and let it boil
Cook just until the squash is tender (may only take another 10 minutes)
Cool down, add 2 TBSP of Raw Agave Syrup
Puree using an immersion blender or let cool enough to add to a regular blender a little at a time and puree
It usually makes 5 - 2 cup servings and is 151 calories; I add a salad to go with it to have some "raw" veg; you can also toss on some fresh sprouts and either sunflower seeds, flax seeds or hemp seeds to give some "crunch" to the soup0
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