Butternut Squash

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-tagine

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.

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!

vingogly wrote: »

Abm4n wrote: »

Get yourself a vegetable spiralizer, then you can cook it with olive oil and butter, salt and pepper. Hey presto, or maybe hey pesto! Low carb vegetable pasta is great!

I suspect you're thinking of summer squashes rather than a winter squash like butternut.

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.pdf

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.

The Butternut Squash Carbonara recipe at Cooking Classy blog is awesome. I skipped the pasta. http://www.cookingclassy.com/butternut-squash-pasta-carbonara/

PennWalker wrote: »

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.

Very interesting! I might try this just because it sounds so different throwing in the kelp

I - and the family - love butternut squash. All types of squash, actually.

Just made yesterday: cubed butternut squash, baby carrots (1-2 inches in length) and rough-chopped onions as a bed under several chicken breasts. Coated in a couple of slugs of olive oil, sprinkled with some ground sage (the squash and sage go well together), S&P to taste, and the chicken (only) also dusted with dried italian seasoning herbs rather than sage. Baked, covered for about 50-60 min at 400F (creates a steaming effect), continue baking uncovered for a shorter time, about 15 minutes, oven broil for about 5-8 minutes to finish with a nice browning. Your timings to fully cook the chicken might vary based on the breast sizes (I had large ones yesterday), chopped veggie sizes, total mass of food being cooked, etc.; you don't want to "slush down" the squash by overcooking.

Parsnips go well in this type of dish as well.

I hate my microwave, but it will be my new best kitchen friend. I took off most of my knuckle last night peeling the dang thing with a super sharp peeler. I've been growing and preparing these things for years. They are my fall go-to meal base. I did a risotto last night that is a family favorite. I also make a great soup that gets chicken broth, coconut milk (just a little) and curry. If I remember, it gets an apple too.

Thanks for all of the peeps who suggested the microwave. Seriously, my thumb might never be the same size...

I buy the pre cut chunks (I'm the only one in the house who likes it so I'm not going through the hassle of cutting the whole one up just for me).

I roast it then, and a couple of my favorite variations include:

Olive oil, fresh rosemary or sage, and crumbled goat cheese. Serve with chicken and wild rice.

Olive oil, cumin, chili powder. I serve this with pork carnitas and then for leftovers I mix the pork, squash, and black beans and turn them into burritos with queso fresco.

My favorite soup variation includes curry powder and a little chili oil drizzled on top.

This is my daughter's creation and it's pretty darn tasty!

Hunter’s Butternut Squash Soup

Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr

Ingredients

1 large butternut squash
1 tablespoon canola oil
1/2 cup diced onion
3/4 cup diced carrots
3 cups vegetable broth
salt and ground black pepper to taste
1/4 tsp. ground nutmeg

Directions

Slice butternut squash in half, scoop out seeds, place in pan sliced side down in a little water at 4 degrees for about 35 minutes or until done.

Heat the oil in a large pot over medium heat. Cook and stir the onion and carrots under tender.

Add in vegetable broth and squash (scoop out flesh after baking) and season with salt, pepper, and nutmeg.

Using an immersion blender, puree the soup mixture until smooth.

Makes 4 servings

Calories: 138
Fat grams: 4
Fiber grams: 7

I love butternut! Last week I browned some ground turkey and an onion. Added some cumin and butternut cubed in small cubes, cooked til the squash was soft. It is so simple, but really good. I ate it everyday for lunch and dinner. I also just cube it and boil it then use a hand blender to make it smooth like baby food. Add some butter and a little brown sugar.

Everything everyone said, and all the recipes. OMG one of the best foods ever. You can sub it in cubed in any sweet potato salad recipe, and just about anything sweet potato. It's a lower calorie version of a "like" sweet potato sort of like what cauliflower is to pototo, or a way to "water it down with a similar fiber/flavor" for a yummy volume.

Queenmunchy wrote: »

vingogly wrote: »

Abm4n wrote: »

Get yourself a vegetable spiralizer, then you can cook it with olive oil and butter, salt and pepper. Hey presto, or maybe hey pesto! Low carb vegetable pasta is great!

I suspect you're thinking of summer squashes rather than a winter squash like butternut.

@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.

I wouldn't have thought you could do that -- that does look fantastic. What do you use to make the "noodles"?

jessiferrrb wrote: »

http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze/

i love this recipe. but seriously, dealing with fresh butternut squash is so difficult! more power to you, i've never diced as many fingers as i have trying to prep butternut squash for roasting.

Somebody told me to soften it in the mircowave