Butternut Squash
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butternut squash tortellini from laurainthekitchen.com Its a fabulous tasting pasta dish that incorporates butternut squash in the cheese sauce. Its also low calorie per serving.0
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I too have grown butternut squash in my garden this year. So far I have yield 13 squash. I pretty much have squash every day and it is so low calorie. My go to recipe is to peel, cube and drizzle 1/2 TSP of olive oil over it. I then salt, pepper and add fresh thyme. I bake for 20 minutes at 425. BTW....I eat the entire squash myself for dinner. My husband won't touch it. LOL More for me.1
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How do you cut this stuff without hurting yourself? It's very hard & difficult to work with.
I watched a YouTube video after cutting myself numerous times. Microwave first helps a lot!
https://www.youtube.com/watch?v=IXcRFUM2MRg0 -
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I really don't care for the many pureed squash soup recipes out there (or blended soups in general), but a chunky butternut squash soup like this one I can really go for:
http://naturalwellnest.com/2013/03/20/recipe-chunky-butternut-squash-soup/1 -
My favorite squash! Butter and Maple Syrup/ bake it in the oven...0
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Butternut squash in a curry is amazing. I usually cut it into chunks with sweet potatoes and boil, and then, add them into the curry at the end. Some peas and chillies go wonderfully with it as well.1
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@vingogly butternut squash noodles are fantastic, as are rutabaga noodles, broccoli stem noodles, parsnip noodles, beet noodles, and a ton of other vegetables. The flavor of the seasoning/ingredients just has to complement the vegetable.
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Butternut & Black Bean Chili: I made this last week and it was really good, although I think it needed more tomato. http://www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-and-turkey-chili.html
Chicken Butternut Tagine. This is in my regular repertoire, although I usually omit the olives. I usually serve it over cauliflower rice. http://www.myrecipes.com/recipe/chicken-butternut-tagine0 -
microwave it ? WHO KNEW!!!!0
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You can also steam or roast it then put it in the freezer for later use in soups, chili, casseroles, etc. I use it for soups throughout the year.0
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This is beyond awesome: http://lowfatveganchef.com/gluten-free-vegan-yam-black-bean-burgers/0
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roast thin matchstick size butternut squash in the oven, just sprinkle with smoked paprika and roast for about half an hour until crispy. Just like fries only better!0
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RaeBeeBaby wrote: »How do you cut this stuff without hurting yourself? It's very hard & difficult to work with.
I watched a YouTube video after cutting myself numerous times. Microwave first helps a lot!
https://www.youtube.com/watch?v=IXcRFUM2MRg
This made me laugh because...a year ago, on Halloween day I decided to have Butternut Squash (how seasonal, right?).
It just so happens that when I cut it in half...I sliced my hand with it.
It was literally split open. When I got to the hospital the staff couldn't tell if I was dressed up or if it was real.
But yeah, I LOVE squash. I make spiralised squash almost everyday! LOVE it to bits.
Also love to fill the insides with meat or beans and nuke it for a good 10 minutes...it's my favourite veg for sure.0 -
You CAN actually spiralise squash (AND SWEDE!)...but it needs some microwaving and cutting up first.
https://www.youtube.com/watch?v=_YewJIpJ-hM
http://www.mindovermunch.com/PDF/Oct8_ButternutSquashMethods_MindOverMunch.pdf0 -
Roasted is my favorite! Cut into slices put in a baking dish with a bit of water at the bottom. Salt and pepper. I don't peel one side, so they sit in the pan on their skin side. Takes anywhere from 30 to 45 minutes. I like it best when the tops turn brown. Spread on butter at the table or olive oil or natural is good too. Sliced avocado with that makes pretty much a meal.0
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Easiest way to deal with butternut squash: slash skin on whole squash (to prevent an explosion). Wrap in foil and place in a dish (it will leak). Bake in a medium oven (250F to 400F) until a fork easily pierces the foil and reveals the squash to be soft. Scoop it out as you need it, discarding (or finding other uses for) the peel, stings & seeds. The cooked squash or parts of it will last in the fridge for 2-3 days.1
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This one is easy:
Cut the butternut squash into chunks, put in a soup pot with dried lentils, cover with water, bring to a boil, then throw in a 5" strip of kelp for flavor and simmer on low until the beans are soft. Eat with brown rice and steamed greens.0 -
The Butternut Squash Carbonara recipe at Cooking Classy blog is awesome. I skipped the pasta. http://www.cookingclassy.com/butternut-squash-pasta-carbonara/0
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Skinnytaste Butternut squash gratin - very tasty!0
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