Butternut squash recipes

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  • lkpducky
    lkpducky Posts: 17,741 Member
    sarjenki wrote: »
    I am making twice baked butternut squash, with ricotta salata, parmesan, onions, and sage tonight. New recipe I found and tweeked. Excited!

    @sarjenki could you please post the recipe? that sounds similar to what I had at a local restaurant.

    I wish I could post an Awesome for the entire thread.
  • mlbish624
    mlbish624 Posts: 33 Member
    I have a GREAT curried butternut squash soup recipe. I use this one to work from:
    http://allrecipes.com/recipe/235295/curried-butternut-squash-soup/

    I don't put in the cream--you don't need it. I have homemade chicken stock all the time in the freezer, so I use that, and honey is negotiable.

    And OMG don't peel and cut up the squash. That's way too hard. Just hack it in half, scrape out the seeds, salt it, and cook it in the oven on a cookie sheet until it's soft, then scrape it into the soup. You will love this recipe, I promise.


  • GreenEyedMonster6
    GreenEyedMonster6 Posts: 1 Member
    Here is my favorite recipe. The photo on the website doesn't do it justice. I use goat cheese instead of ricotta, and it is DELICIOUS
    https://food52.com/recipes/7374-caramelized-butternut-squash-wedges-with-a-sage-hazelnut-pesto
  • mjbnj0001
    mjbnj0001 Posts: 1,272 Member
    AnnPT77 wrote: »
    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

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

    My daughter gave me a variety of spice blends for Christmas, including Raz El Hanout (they spelled it with "z" rather than "s" - dont know which version is preferred). I've used it for a baked chicken flavoring and a couscous dish, and have begun looking for additional uses. Since we all love butternut squash, this recipe looks like a winner to try. Thanks!
  • Sunshine_And_Sand
    Sunshine_And_Sand Posts: 1,320 Member
    lkpducky wrote: »
    sarjenki wrote: »
    I am making twice baked butternut squash, with ricotta salata, parmesan, onions, and sage tonight. New recipe I found and tweeked. Excited!

    @sarjenki could you please post the recipe? that sounds similar to what I had at a local restaurant.

    I wish I could post an Awesome for the entire thread.

    -2.5 pound butternut squash (ends trimmed, cut lengthwise and seeds scraped out)
    -1/2 c chopped red onion
    -2 oz ricotta salata grated (or u can use the stuff in the tubs)
    - 1/2 c grated Parmesan
    - 1-2 tsp sage
    - Salt and pepper to taste

    - put squash flesh side down on a pan lined with parchment paper and bake until tender (takes 45 min to 1 hr)
    - When done let cool enough to work with squash the spoon out flesh leaving enough on sides for the squash to hold its shape
    - Mash all other ingredients in with the scooped out squash flesh and refill into the shells
    - Back in the oven until cheeses are melted
  • LazyButHealthy
    LazyButHealthy Posts: 257 Member
    1 x butternut squash, quartered and roasted with fry lite and seasoning (salt, pepper and lots of smoked paprika)
    750 gms potatoes, chopped and baked with fry lite
    450 gms carrots, baked with fry lite, and some honey
    2 onion halves
    1 litre of oxo veg stock


    Bake the veg on oven trays for 30 minutes. Blitz in blender with stock to taste.
  • fishcat123
    fishcat123 Posts: 74 Member
    Mixed with Mac and cheese, with sage, salt, and pepper.
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