Using butternut squash?

I like to roast it--halved & seeded, cut side down, roast at 375 deg F till soft. Add applesauce & cinnamon in the scooped-out section, if desired.

I also use it in a roasted winter vegetable medley--cubed squash, quartered onions, halved brussels sprouts, parsnips, carrots, beets, turnips--etc. Cut up the vegetables and spread one layer think on large roasting pan. Add a little olive oil & stir to coat the veggies, add about a teaspoon of Ms. Dash (salt-free seasoning), 2-3 tablespoons chopped fresh dill, and a few tablespoons of white balsamic or white wine vinegar. Roast at 375 F for 1/2 hour, stir the veggies, and continue roasting till the onions & brussels sprouts begin to caramelize and the squash & other root veggies are soft.

Yummy!

Butternut squash makes a wicked dairy-free "cheese" sauce. You can of course always use real cheese in it... but it's great without: http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze/

I also like to mash it (kind of like mashed potatoes or sweet potatoes) after roasting and scooping out the flesh; this mash is really tasty as a side dish but it can go into soups or stuff homemade ravioli.

I was wondering if anyone had any good uses for butternut squash? I just bought one and have never had it before.
The lower calorie the better!
Thanks!
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If you have the time grate it and use it as the base of a thai curry with onions chickpeas and your own curry paste or store bought low fat low sodium type with low fat coconut milk. Awesome with noodles.

Cut it in half. Scoop out the seeds. Cut into pieces (I don't bother removing the skin). Drizzle with olive oil. Sprinkle with salt/pepper and roast at 425 until soft. YUMMY!

This^^^ Simple and effective, if you want to really cut the calories, just use a light cooking spray or cook face down, either way it is awesome.

definitely soup!!

These are all yummy recipe suggestions. it is a delicious squash! If you feel inspired, don't throw out the seeds! Rinse them in a colander (get off all of the strings, like with pumpkin seeds), roast them on a cookie sheet (no oil needed) until lightly browned and crispy. You can sprinkle with salt while they are wet from rinsing prior to baking if you'd like. I use them on salads or as a delicious snack. Why waste them, they are so good!!!

Cut it in half. Scoop out the seeds. Cut into pieces (I don't bother removing the skin). Drizzle with olive oil. Sprinkle with salt/pepper and roast at 425 until soft. YUMMY!

Definitely my go-to! Screw the soup ... takes too long. :happy:

honestly i just love it steamed with brussel sprouts. yummmmm.

butternut squash-ginger soup is great too!

I like to roast it--halved & seeded, cut side down, roast at 375 deg F till soft. Add applesauce & cinnamon in the scooped-out section, if desired.

Yummy!

MMMMMMMM roasted squash! Not only can you fill it with applesauce and cinnamon (I like to add a little brown sugar or artificial sweetener if you can stand it)

If you prefer savory to sweet, scoop out the seeds, then in the middle add a mixture of chopped spinach, nuts, asparagus, whatever vegetables you like, you can also add some oatmeal and/or cubed bread with some poultry seasoning and just enough vegetable broth to wet it, bake at 400 for about 30 minutes.

Another thing I really like is to saute onions, garlic, bell peppers, vegetables, (and for my son tomatoes although I won't touch the nasty things) with some ground turkey or chicken, and some Italian seasoning. I usually use some mixture like summer squash, spinach, asparagus, broccoli, carrots, cauliflower, mushrooms, etc. Once the veggies and meat are cooked, put them in the squash, add a little Parmesan and Mozzarella (or not, it tastes amazing with or without the cheese) and bake until the squash is soft.

Happy eating! :drinker:

These are all yummy recipe suggestions. it is a delicious squash! If you feel inspired, don't throw out the seeds! Rinse them in a colander (get off all of the strings, like with pumpkin seeds), roast them on a cookie sheet (no oil needed) until lightly browned and crispy. You can sprinkle with salt while they are wet from rinsing prior to baking if you'd like. I use them on salads or as a delicious snack. Why waste them, they are so good!!!

I've never had good luck with the squash or pumpkin seeds, they always turn out kind of chewy. What am I doing wrong?

You have to roast them quite a while at low temps, and make sure you use salt to suck out the water,

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