Butternut Squash

nowine4me
nowine4me Posts: 3,985 Member
in Food and Nutrition
I'm not sure how I missed eating this all my life, but I tried making one for the first time a few days ago, and it's DELICIOUS. I peeled it and cut into cubes, sprinkled with a few chopped pecans, sprayed with EVOO, salt & pepper and baked at 400 for 40 minutes. If you haven't tried it roasted -- give it a whirl. Served it with grilled flank steak and green beans. Easy dinner. TIP: just bake what you will eat, and save the rest to roast another night. Happy Autumn!!
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Replies

  • minniestar55
    minniestar55 Posts: 350 Member
    I don't bother peeling it...just scrub real well .
  • Francl27
    Francl27 Posts: 26,371 Member
    I'm too lazy to cut it in cubes, lol. I just roast it cut in two (or put it in the instant pot - done in less than 20 minutes).

    I love butternut squash soup though!
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    I bought a little pack of it already cut because I hate chopping it, and ate it in oatmeal this week and also "fried" up with some kale and sausage and other veggies. A nice non stick pan and a spritz of spray oil to get it started, then add a splash of water and a lid and steam it till softer. Then add all the other stuff and cook it up.
  • jemhh
    jemhh Posts: 14,261 Member
    minniestar55 wrote: »
    I don't bother peeling it...just scrub real well .

    You eat the skin? Or do you cut it off after cooking?
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    I love it, have been eating lots of it.

    I don't peel -- chop it up and scrape it out and roast it, and then cut it off the skin after it is cooked.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    I love delicata because of the thin skin.
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    minniestar55 wrote: »
    I don't bother peeling it...just scrub real well .

    I do peel it but only after it's cooked. The peel comes off so much easier after cooking. It's great cooked outside on the grill too.
  • Gamliela
    Gamliela Posts: 2,468 Member
    I love this stuff, roasted, its so easy to prepare and very inexpensive!
  • MountainMomma58
    MountainMomma58 Posts: 44 Member
    I make soup. I pierce it, then microwave it for a couple of minutes so it cuts and peels easier. My soup is not traditional. I like spice rather than sweet. I cube the squash and put it into a pot with low fat chicken broth, some black pepper and minced garlic. I cook it until really tender then use the immersion blender to mix it up. If it's too thick, I add more broth.
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    MountainMomma58 wrote: »
    I make soup. I pierce it, then microwave it for a couple of minutes so it cuts and peels easier. My soup is not traditional. I like spice rather than sweet. I cube the squash and put it into a pot with low fat chicken broth, some black pepper and minced garlic. I cook it until really tender then use the immersion blender to mix it up. If it's too thick, I add more broth.

    I make a similar soup, only the squash is roasted with fresh thyme. The garlic is roasted too.
  • MarkR_2013
    MarkR_2013 Posts: 43 Member
    Butternut and spaghetti squash are my staple vegetarian dishes
  • Francl27
    Francl27 Posts: 26,371 Member
    MountainMomma58 wrote: »
    I make soup. I pierce it, then microwave it for a couple of minutes so it cuts and peels easier. My soup is not traditional. I like spice rather than sweet. I cube the squash and put it into a pot with low fat chicken broth, some black pepper and minced garlic. I cook it until really tender then use the immersion blender to mix it up. If it's too thick, I add more broth.

    Yeah I don't do it sweet either. I just roast or sautee some onions first then add the squash (pre-roasted or cooked in the IP), chicken broth and pepper (sometimes garlic powder).
  • mylifeisbeautiful
    mylifeisbeautiful Posts: 292 Member
    So good! I make it in the sow cooker and it is the most delicious tender thing ever!
  • CurlyCockney
    CurlyCockney Posts: 1,394 Member
    I love butternut squash! I buy it ready-prepped and roast it. Sometimes I use the roasted squash for soup, sometimes I use it as a side dish. My dog likes it too, and it's cheaper than pumpkin (her other love).
  • lynn_glenmont
    lynn_glenmont Posts: 10,093 Member
    Don't peel. Cut in half lengthwise and scoop out seeds. Roast flesh-side down in a medium oven (350 to 400 degrees F) with a little water in the pan. Roast until tender (poke a fork in it after 30 minutes or so; keep poking every 10 minutes until fork goes in easily). Turn over (flesh side up).* Top with butter, brown sugar or maple syrup, cinnamon if you like, other "pumpkin" spices if you like. Pop back in the oven until the sugar or syrup starts to caramelize a bit. Scoop out flesh with spoon (easier than peeling), or serve still in skin and let each person scoop the flesh out of their own portion.

    *If you want a more savory vegetable, pull out of the oven, scoop flesh out, and season to taste (e.g., salt, pepper, olive oil, lemon juice, preferred spices and herbs; lime juice and smoked ground chipotle is a nice combo).
  • lynn_glenmont
    lynn_glenmont Posts: 10,093 Member
    mylifeisbeautiful wrote: »
    So good! I make it in the sow cooker and it is the most delicious tender thing ever!

    Oh! Given your avatar photo, this is ... sort of cannibalistic, isn't it? :smiley:
  • mylifeisbeautiful
    mylifeisbeautiful Posts: 292 Member
    lynn_glenmont wrote: »
    mylifeisbeautiful wrote: »
    So good! I make it in the sow cooker and it is the most delicious tender thing ever!

    Oh! Given your avatar photo, this is ... sort of cannibalistic, isn't it? :smiley:

    Hahahaha delightful typo! :)
  • leejoyce31
    leejoyce31 Posts: 794 Member
    edited November 2016
    nowine4me wrote: »
    I'm not sure how I missed eating this all my life, but I tried making one for the first time a few days ago, and it's DELICIOUS. I peeled it and cut into cubes, sprinkled with a few chopped pecans, sprayed with EVOO, salt & pepper and baked at 400 for 40 minutes. If you haven't tried it roasted -- give it a whirl. Served it with grilled flank steak and green beans. Easy dinner. TIP: just bake what you will eat, and save the rest to roast another night. Happy Autumn!!

    I discovered these last fall, and literally ate them everyday for about 6 months. Now, they are back in season, I eat them everyday again. I absolutely love them. I roast them with rutabaga, chayote squash, and broccolini. So wonderful. I look forward to dinner every night. I eat about 1200 grams of veggies with dinner and I look 5 months pregnant after. ;)

    Since they are hard to cut, I have Whole Foods cut up 5 or 6 containers for me every Saturday. It's a bit pricey, but well worth it to me.
  • cityruss
    cityruss Posts: 2,493 Member
    Butternut squash curry is the way to go.
  • nowine4me
    nowine4me Posts: 3,985 Member
    I just put some left over roasted butternut squash in my turkey chili yesterday and let it simmer down--added a really nice flavor and cut the spicy-ness down a little.
  • erikfarrar
    erikfarrar Posts: 35 Member
    edited November 2016
    Try kabocha squash. Even better, IMO. Invest in a food processor/blender/similar and make squash soups (add a couple green apples in for some tang) -- perfect for fall and winter! (Skip the cream though, if any recipes have it and you're looking to keep it light.)

    E.g.: http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/
  • 888Butterfly888
    888Butterfly888 Posts: 3,203 Member
    I do love butternut squash too. I should buy some more, thanks for reminding me.
  • leejoyce31
    leejoyce31 Posts: 794 Member
    erikfarrar wrote: »
    Try kabocha squash. Even better, IMO. Invest in a food processor/blender/similar and make squash soups (add a couple green apples in for some tang) -- perfect for fall and winter! (Skip the cream though, if any recipes have it and you're looking to keep it light.)

    E.g.: http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/

    For some reason, I didn't like the kabocha.
  • girlwithcurls2
    girlwithcurls2 Posts: 2,281 Member
    Mmmmm... My butternuts from the garden have cured and are ready to become dinner. I put soup and risotto on this week's menu. I LOVE butternut squash! :)
  • successgal1
    successgal1 Posts: 996 Member
    I pressure cook it for 10 minutes then broil in the oven for 10, if I'm wanting it that way. Today I think I'll microwave one, haven't tried that yet, then stir fry.
  • avskk
    avskk Posts: 1,787 Member
    jemhh wrote: »
    minniestar55 wrote: »
    I don't bother peeling it...just scrub real well .

    You eat the skin? Or do you cut it off after cooking?

    I know the poster you were talking to already answered, but from the other side of this very important question -- I eat the skin and enjoy it! You can try both and see which you prefer. :)
  • ibboykin
    ibboykin Posts: 97 Member
    I make a butternut squash soup that is Devine. I also love acorn squash. I avoid all potatoes so this makes an excellent mashed potato or sweet potato substitute. Al the fall squashes are great.
  • paperpudding
    paperpudding Posts: 9,285 Member
    This is known in Australia as butternut pumpkin.

    I often have some roasted with roast lamb or beef - I do cut skin off first and then cut into pieces and put in pan with other roast veggies- usually carrot and potato.

    also very easy to make pumpkin soup, I do that in winter in slow cooker.
    You could do it on stove top if you dont have a slow cooker



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