butternut squash recipes? anyone?

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Replies

  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    I have two for that
    1. Butternut squash pastry
    1) drive to starbucks
    2) ask for butternut squash pastry
    3) pay for it
    4) eat it

    2. Butternut squash dinner
    1) drive to macaroni grill
    2) ask for butternut squash pasta
    3) pay for it
    4) eat it

    I haven't been cooking much lately and to be honest never knew how to make this food or what it tastes like.
  • iceey
    iceey Posts: 354 Member
    bump because I was just googling recipes for butternut squash.
  • glassgallm
    glassgallm Posts: 276 Member
    Savory butternut squash pancake...165 calories each!

    (Along the same lines as the banana & egg pancake, only using butternut squash instead of banana)

    1 cup cooked (mine was oven roasted previously) butternut squash
    1 large egg
    2 teaspoons grated parmesan cheese, separated into 1 teaspoon each
    pinch rosemary, thyme, garlic powder to taste

    Spray a flat skillet with cooking oil spray. Heat pan while mashing squash. Add parmesan cheese and spices. Whisk in 1 egg until smooth. Pour and spread squash batter evenly into pan. If thick, may have to spread it out with back of a large spoon. Lower heat to low/medium low. Cook slowly until top is no longer wet and shiny looking. Make sure the heat is not to high so that the bottom doesn't burn while cooking. Cut pancake into quarters with knife of side of a spatula to make for easier flipping. These are kind of delicate, so they do not hold together well when trying to flip a whole one. Turn each quarter over gently to allow other side to brown slightly. Turn off heat. Ease quatrters onto a plate. Sprinkle with remaining parmesan cheese.

    I topped each quarter with a teaspoon or so of plain greek yogurt and fresh chopped chives, but did not include these in the calorie count.
  • SunshineGRL76
    SunshineGRL76 Posts: 108 Member
    Bump!

    Defin want to try some of these delicious recipes!
  • tfisher0915
    tfisher0915 Posts: 32 Member
    Bump
  • nygiantschick
    nygiantschick Posts: 289 Member
    butter nut squash ravioli

    boil or bake squash. mash with fork season with salt pepper sage sautéed finely chopped onion and a glove of garlic. mix together in a bowl. Place a dollop in the middle of an egg roll wrapper. Fold over and seal edges with a little water. Drop into boiling water and boil for a few minutes until they float. These are great with a nice tomato sauce.
  • DawnieB1977
    DawnieB1977 Posts: 4,248 Member
    I made a butternut squash soup the other day, it was really good.

    You cook an onion and some garlic for a few mins

    Add chopped up butternut squash, 2 parsnips, 4 medium carrots

    Crumble a chicken stock cube on top and add a litre of water

    Leave to cook!

    I guess you could add other veg if you want, or lentils.

    This is the proper recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2335429
  • Ely82010
    Ely82010 Posts: 1,998 Member
    Butternut Squash Soup

    2 Tbsp. Butter
    1 small onion
    1 stalk celery
    1 medium carrot
    2 medium red potatoes
    1 med squash - peeled, seeded & cubed
    1 32 oz. carton organic veggie stock

    Melt butter in large pot. Cook onion, celery, carrot, potatoes and squash 5 minutes or until lightly browned. Pour in enough stock to cover, about 3 cups. Reduce heat to low, cover and simmer 40 minutes. Put in food processor or use immersion blender and process until smooth. Return to pot and mix in additional stock, if necessary, to attain desired consistency.

    Excellent!

    I just made yesterday butter nut, sweet peppers and apple soup. Instead of potatoes I used chopped sweet peppers and one apple (I don't even peeled), and low sodium vegetable broth (not Swanson). I also used the immersion blender and pureed until smooth and I seasoned it with ginger, pepper and sage and a touch of salt. You can serve it hot with a spoon full of fat free plain Greek yogurt for added protein. Delicious and low calorie.

    Note: I buy in Costco the cubed butternut squash and I use the whole package (32 oz). The soup freezes well.
  • echoesmyron
    echoesmyron Posts: 28 Member
    I made this chickpea and butternut squash salad this week and it was a hit with other members of my family. http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-chickpea-salad/ Under 400 cal/serving and I think one could use less oil both in roasting the squash and in the dressing!

    Am planning to make a variation on this squash filled variation on mac and cheese this week !
    http://projects.washingtonpost.com/recipes/2012/02/29/baked-roasted-squash-ricotta-and-fusilli/
  • JustineMarie21
    JustineMarie21 Posts: 437 Member
    - Wash and cut a medium squash in half, lengthwise
    - Roast until soft, fork tender
    - While roasting saute onions, garlic, mushrooms, spinach with olive oil, S&P,sage
    - When squash is done fill the holes with the garlic/onion mixture and add a tiny pat of light Becel margerine and return to oven for 15 minutes.
    - When done garnish with parmesan cheese.
    Sorry I don't measure things lol
  • Tuala42
    Tuala42 Posts: 274 Member
    bumping because I'm droooling...
  • lilred806
    lilred806 Posts: 195 Member
    I made a butternut squash and peanut butter soup. It was super yummy and hardy. I got the recipe from The 100 days of Real Food website.
  • ItsAnIllusion
    ItsAnIllusion Posts: 63 Member
    Butternut squash risotto! So yummy!

    butternut-squash-risotto.jpg

    Recipe here: http://www.skinnytaste.com/2008/10/butternut-squash-risotto.html
  • claudiakendall98
    claudiakendall98 Posts: 242 Member
    Bump
  • spoiledpuppies
    spoiledpuppies Posts: 675 Member
    bump
  • glitterstreet
    glitterstreet Posts: 144
    bump!
  • ST99000722
    ST99000722 Posts: 204 Member
    Microwave butternut squash risotto - super easy !

    serves 4

    250g risotto rice
    700ml hot vegetable stock
    1 medium butternut squash
    big handful grated parmesan (or vegetarian alternative), plus extra
    handful sage leaves, roughly chopped

    Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks . Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.
    Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.

    http://www.bbcgoodfood.com/recipes/3005/microwave-butternut-squash-risotto

    I like to add some garlic , dried chilli and chopped onion to mine :)

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