Butternut squash recipes

Butternut squash and black bean enchiladas

Cook it with onions, light coconut milk , spinnach, ginger , red chilli, veg oxo and curry powder for a yummy curry.

We use a ton of butternut squash. My dogs love it. This is how I cook it for us -

http://www.bettycrocker.com/recipes/parmesan-butternut-squash-gratin/9df386af-a792-431f-8285-5baf1e9686ab?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatID4=Post&crlt.pid=camp.4kBJrPL2EszD

In a white-type lasagna, use roasted/mashed as a layer on its own, or blend with the ricotta layer. Or season the ricotta/squash mix and use it to stuff shells or lasagna roll-ups, or mix with eggs, white beans (and/or chicken or something - I don't eat meat) and use to fill any vegetable that you like to stuff (zucchini, cabbage leaves, etc.)

Or, stuff the squash itself. I've known omnivores to make a ground-sausage stuffing for squash. As a veg, I'd probably use beans, onions, celery, garlic, chopped sage leaves (squash is excellent with sage), maybe a few walnuts, and probably some cheese.

Make squash soup with pureed white beans, some pureed pepitas (hull-less, of course) or sunflower seeds, browned onions, some kind of smoked hot peppers (chipotle or what-have-you).

Make custard with eggs and milk and squash (similar to a pumpkin pie filling), and savory or sweet spices. If savory, you could think of it as sort of a crustless squash quiche, and include some cheese.

I have some pear/cinnamon balsamic vinegar someone gave me - it's delicious on squash.

I love butternut squash, but I got some heirloom pink banana squash at the farmers market this year that was the best winter squash I've ever eaten. Some of the newly-widely available types like Carnival and Delicata are pretty darn good, too. There was even something at the farmers market this year called "while potato acorn" that was extremely mild-flavored, such that it could substitute for mashed potatoes. I have some in the freezer still that I'm planning to try as a shepherd's pie topping.

Butternut Squash and Bacon Risitto :
Peel and cube the squash then boil it til it's soft enough to eat.
Prepare chicken stock
Fry a diced up onion.
Cut the fat off the (back) bacon and either grill or you can fry with the onion.
When cooked put the above aside.
Start cooking the rice. (Using the stock)
When the rice is nearly done then put the rest of the ingredients in, and make sure they're reheated before serving, season if required.
Enjoy x

http://inspiralized.com/butternut-squash-rice-with-bacon-caramelized-onions-and-grated-egg/

Or http://inspiralized.com/butternut-squash-noodles-with-shredded-brussels-sprouts-walnuts-and-caramelized-onions/

I bake it WHOLE until the outside is dark. http://www.thekitchn.com/quick-tip-an-ea-159575

I love using it in protein pancakes/waffles (in place of pumpkin)

..pretty much any place you'd use Pumpkin! Soup is yum (roasted first to give the soup a delicious flavour), or roasted with dinner, or in a salad with walnuts, feta or goats cheese and balsamic

HeliumIsNoble wrote: »

I use a recipe like this a lot, but with a generic spice mix instead of their Ras El Hanout, and a basic vegetable stock cube.

https://www.simplycook.com/recipes/iranian-stew

Heat the oven to 220C/200C fan/gas 7. Heat a large casserole dish or a deep roasting pan over medium heat on the hob. Put enough oil in the pan to cover the entire base. Once the oil is hot, fry the onion for 2 mins. Bring 500ml of water to the boil in a kettle.
2
Add the potatoes and butternut squash to the onions and stir well. Add more oil if the vegetables start sticking to the pan. Then add the Ras el Hanout to the pan stirring so all vegetables are fully coated in the spices. Add a splash (50ml) of water and then let it cook on a low heat for 5 mins.
3
Add the Tomato Paste and stir it in thoroughly. Add the Mushroom Stock and the 500ml of boiled water to the dish. Stir until mixed through.
4
Add the tomatoes and dried cranberries to the dish (if using). Bring to the boil, turn down the heat and simmer for 5 mins until the potatoes are semi-cooked. Stir through the spinach, then pop the dish in the oven uncovered for 15 mins until the sauce has thickened and the vegetables are soft.
5
Remove from the oven and serve with a dollop of yoghurt on the side and a squeeze of lemon (if using)

That sounds really, really good. Gonna need to try that - thanks!

dexsmom38 wrote: »

One of my favs... http://www.slenderkitchen.com/recipe/sausage-and-butternut-squash-breakfast-casserole

I just printed this. Gotta try this next week! I think I'll just use 6 whole eggs and skip the whites. I hate wasting the yolks.

I like my butternut squash cubed and roasted in the oven with just olive oil and herbs.

Sometimes my mom does a mash with just a little bit of butter and salt.

Squash is also a good add-in for soups and curries.

My fave

http://www.skinnytaste.com/butternut-squash-gratin/

leajas1 wrote: »

My fave

http://www.skinnytaste.com/butternut-squash-gratin/

We made that for thanksgiving at the in-laws. Well received!