Share your favorite Butternut Squash recipe!

Toss with some olive oil, salt, pepper and roast until tender.
Tada!

My kids will eat anything in a muffin! So here's our favorite recipe which works with ALL kinds of squash!

1/2 pound peeled, seeded and cubed butternut squash- that's about a cup of cooked, pureed squash
3/4 cups all-purpose flour
3/4 cups whole wheat flour (I like the whole wheat pastry flour)
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk (not sure if this will work for Dairy free-ers)
2 egg whites
1 tablespoon butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. You can also steam, bake or microwave until soft and mash...
In a large bowl, whisk together flours, baking powder, white sugar, salt and pumpkin pie spice.
In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

If you try this, please let me know what you think!

Sorry I don't have a recipe, but if you like butternut, you might try delicata, too, if you haven't yet.

I cut it into cubes as well and use a little spray butter and pumpkin pie spice on the cubes. Then i just microwave on 'potato' setting in a big bowl. it gets tender and sweet this way, much like sweet potatoes. Its so easy, I do this in my DORM ROOM. its great to have fresh veggies as a snack in college. i've also tried roasting the cubes in the oven, but i found that the squash gets more dried out this way. Nuking it makes the squash much more tender and moist.

I do almost the same... nuke the cubes in a bowl with a little bit of water to keep moist. Then sprinkle with cinnamon, sometimes add butter spray & a sprinkle of splenda to sweeten. My son (he's 2) loves it! He will even eat the cubes plain. And yes, microwaving makes them moist & tender!

MMMM I use it in multiple dishes.
I like to cube it and roast with sweet potatoes.
Giada (food network) has a great butternut squash lasagna. I alter the recipe to make it healthier (turkey not pork, no cream ect.).
Butternut squash soup is one of my favs! Easy to make and if you add chipotle chilies it can have quite a kick!
I also will cut it in half, roast it ,then mash it and add too or use as a pasta sauce.
Butternut squash ravioli are another one of my FAVS!
It's SO versitle as a veggy. I love it!

lurk

i have an odd question...anyone know how these recipes will taste without the cinnamon or pumpkin pie spice ... oh the joys of being allergic to cinnamon nutmeg and cloves this time of year

These from a site i love


Spiced Butternut Squash Muffins


So, I love butternut squash. We had some the other day so I made some soup and then roasted some with a little butter and fresh thyme. Both delicious, of course! But then, what to do with the rest? Why not try something new. You may have noticed I've been into muffins recently... well nothing has changed! Therefore we tried these, and the result... well I ate 2 straight off the bat!



Spiced Butternut Squash Muffins
Serves: 12




250g butternut squash, peeled deseeded and cubed
185g flour
2 teaspoons baking powder
100g sugar
1/4 teaspoon salt
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cardamom, freshly crushed
1/4 tsp paprika
185ml milk
1 egg
15g margarine



Preheat the oven to 200 degrees, while its warming up, pop the squash in on some baking paper and allow it to bake for 30 minutes.
In a large bowl mix together the flour, sugar, salt, baking powder and spices.
In a smaller bowl, whisk together the egg and milk.
Put the margarine into a magic bullet/good processor and add the squash once it's done baking. Puree the butter and buttnerut squash.
Add the puree to the egg and milk and whisk well.
Carefully fold the wet ingredients into the dry until just integrated. Careful not to over stir.
Divide the mixture into 12 muffin cases.
Bake for 18-20 minutes in the middle of the oven.

122 calories per serving, 1.8g F, 0.5g SF, 24.1g C, 9.6g S, 1.0 Fb, 2.8g P


http://heavling.blogspot.com/


http://heavling.blogspot.com/2010/04/butternut-squash-and-lentil-casserole.html


http://heavling.blogspot.com/2010/05/butternut-squash-soup.html

http://heavling.blogspot.com/2010/05/butternut-squash-and-coconut-curry.html