Butternut squash

I made this last weekend and it was to die for. We had it for lunches all week and it just kept getting better. A+ recipe, will make again and again and again:
http://www.skinnytaste.com/2013/11/butternut-squash-and-black-bean.html

I made this one last night and I'd give it a solid B- and probably won't make it again, although I'll do other things with spinach rolls because the options are endless.
http://www.skinnytaste.com/2013/09/butternut-squash-and-spinach-lasagna.html

I love to roast butternut squash right in the skin. It's good plain, topped with parmesan cheese, topped with chili, added to lasagna as a layer, I add cream to it and blend for a nice smooth pasta sauce just spice it up however you like.
Oh and for a little kick try adding chili powder to it. I could go on and on as this has become a staple in my house.

I like Butternut squash raviolis..

baxgilter wrote: »

This is awesome! From the 21 day sugar detox, so definately no sugar or sweeteners.

https://mrsorganicfit.wordpress.com/2014/09/20/beef-and-bacon-cottage-pie/

This had me at bacon!

I chop it, coat it in a little olive oil and then throw on a bunch of spices (whatever sounds good at the moment) and roast it.

We use it as a substitute for carrots. They can be boiled or roasted when diced. They are great as a julienne in stir fries and mixed veg. They are also delicious roasted. You can stuff them and with spinach, feta and bacon and bake in the oven. You can also stuff them with mince and bake in the oven.

Roast butternut squash is great as part of a pizza topping ... I use a wholemeal pitta bread for the pizza base (could make a traditional base but pittas are convenient), then spread a combination of tomato puree and chilli-tomato relish before adding chunks of butternut squash and red onion, then topping with slices of smoked soya 'cheese' and grilling for a few mins. A healthier option is to boil or steam the butternut chunks first but I do prefer the taste of butternut and red onion roasted in a healthy oil, usually either rapeseed or olive oil.

Stuff them!! Cut in half longways and scoop out the seeds, place in a roasting dish, brush with oil, sprinkle with some seasonings then cover with foil and bake for around 45-60 mins (not quite done, cos you're gonna cook 'em some more!!). Make a stuffing out of whatever yummy veggies you have, plus cheese of some variety (could be a hard cheese, cottage cheese, goat's cheese or feta) and add an egg to bind (may be unnecessary with cottage cheese). You can also add quinoa, couscous or some other grain if you like. Then stuff the precooked pumpkin boats with the veggie mix and return to the oven until the pumpkin is cooked through and the top of the stuffing is golden brown. Some people like to add some breadcrumbs and hard cheese to the top too.

I do the same thing with eggplants. My stuffing generally consists of sauteed onion and garlic, tomatoes, mushrooms, capsicum, with some fresh basil and parsley, egg and goat's cheese. Add the herbs, egg and cheese once you've cooked the veggies and removed the pan from the heat.

These are super versatile, cos you can change it up according to what you have in the fridge, and also how many calories you have available. They also reheat really well so you can make extra and have tomorrow night's dinner sorted too