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    Roasted butternut squash. YUM

    Posts: 196 Member
    edited November 2024 in Recipes
    This isn't a recipe but I just want to rave about butternut squash here! It's so cheap this time of year so I've been picking some up every time I'm at the store and it's so delicious and surprisingly easy to prepare. I just cut it, peel it, slice it into cubes, and toss it in some olive oil and Thyme (or whatever herbs you have on hand) then pop into the oven and roast for about 30 minutes, depending on your oven! So easy and filling, perfect for a side veggie at any meal!

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    Replies

    • Posts: 13,575 Member
      I agree! It's great cooked outside on the grill too. Also makes a great soup.
    • Posts: 2,942 Member
      I'm so lazy (ugh cutting raw butternut squash) that I buy it cubed at costco for cheap. My favorite way is to cook it in the crock pot with apples and cinnamon and other fall flavors. I start with this recipe and then modify based on my mood: http://allrecipes.com/recipe/213042/savory-slow-cooker-squash-and-apple-dish/?evt19=1
    • Posts: 196 Member
      leggup wrote: »
      I'm so lazy (ugh cutting raw butternut squash) that I buy it cubed at costco for cheap. My favorite way is to cook it in the crock pot with apples and cinnamon and other fall flavors. I start with this recipe and then modify based on my mood: http://allrecipes.com/recipe/213042/savory-slow-cooker-squash-and-apple-dish/?evt19=1

      I totally agree, cutting it is the worst ugh! Oh wow that sounds so yummy. I'll have to give that way a try too!
    • Posts: 12,871 Member
      :heart: butternut squash! It's way too much work to do from fresh for lazy me, though, so I buy it pre-cubed, either fresh or frozen. We eat a lot of acorn squash this time of year too. Just halve, scoop the seeds out, and roast. Top with a little butter and sugar, eat straight from the shell :yum:
    • Posts: 196 Member
      pinuplove wrote: »
      :heart: butternut squash! It's way too much work to do from fresh for lazy me, though, so I buy it pre-cubed, either fresh or frozen. We eat a lot of acorn squash this time of year too. Just halve, scoop the seeds out, and roast. Top with a little butter and sugar, eat straight from the shell :yum:

      I haven't tried acorn squash yet! Added to my grocery list!
    • Posts: 13,575 Member
      maura_tasi wrote: »
      show previous quotes

      I haven't tried acorn squash yet! Added to my grocery list!

      Acorn is a milder taste than butternut, but it's really good stuffed. I like to stuff it with turkey sausage, rice and greens.
    • Posts: 71 Member
      Yes on butternut squash! They've replaced my sweet potatoes for my meal prep! I roast some cubes in some sage and butter. Such great autumn flavors. And they stay fresh the whole week!
    • Posts: 12,871 Member
      Need2Exerc1se wrote: »
      show previous quotes

      Acorn is a milder taste than butternut, but it's really good stuffed. I like to stuff it with turkey sausage, rice and greens.

      It *can* be a bit stringy though!
    • Posts: 13,575 Member
      pinuplove wrote: »
      show previous quotes

      It *can* be a bit stringy though!

      True. Younger is less stringy but it's hard to judge that in a store. Honestly, I don't care for acorn much.
    • Posts: 3,832 Member
      edited September 2017
      No need to peel and cut it up if you don't want to. I just poke holes in it like you would a potato to prevent explosion then wrap it tightly in foil. I put it in a pan because it will get soft and shape around the rack wires and it might leak. Bake it for an hour or two when you are cooking something else (depending on size and oven temperature) until a fork pokes through it. Let it cool, still wrapped, and throw it in the fridge. It will keep like that for a day or two until you decide to throw away the strings and seeds and scoop it out of the skin with a spoon. Easy peasy.

      I just had a really good butternut pasta sauce last night thanks to doing some research online to make it better. I put the recipe here so I won't forget it: https://www.justapinch.com/recipes/main-course/pasta/best-butternut-squash-sauce-over-pasta.html

      As made it was 725 calories for each of two servings, including the pasta, but we are big people and eat most of our calories at supper. You could divide it smaller if you wished. We MFP folks will note the strange mix of metric and standard American weights, volumetric and eyeball measurements and understand.
    • Posts: 196 Member
      HeidiCooksSupper wrote: »
      No need to peel and cut it up if you don't want to. I just poke holes in it like you would a potato to prevent explosion then wrap it tightly in foil. I put it in a pan because it will get soft and shape around the rack wires and it might leak. Bake it for an hour or two when you are cooking something else (depending on size and oven temperature) until a fork pokes through it. Let it cool, still wrapped, and throw it in the fridge. It will keep like that for a day or two until you decide to throw away the strings and seeds and scoop it out of the skin with a spoon. Easy peasy.

      I just had a really good butternut pasta sauce last night thanks to doing some research online to make it better. I put the recipe here so I won't forget it: https://www.justapinch.com/recipes/main-course/pasta/best-butternut-squash-sauce-over-pasta.html

      As made it was 725 calories for each of two servings, including the pasta, but we are big people and eat most of our calories at supper. You could divide it smaller if you wished. We MFP folks will note the strange mix of metric and standard American weights, volumetric and eyeball measurements and understand.

      I've been wanting to try butternut with pasta so thanks for the recipe! I'm excited to expand my cooking with it!
    • Posts: 11,750 Member
      I rub some spices on it, roast it alongside garlic cloves, then stick it in the blender with stock to make soup. The roasting adds an extra flavour.
    • Posts: 865 Member
      I love adding pureed roasted butternut squash to risotto. One of my favorite comfort foods!
    • Posts: 316 Member
      I just roast the whole squash (any kind) in the oven for an hour. Soooo good! No need to peel anything
    • Posts: 951 Member
      It's really good paired with black beans.
    • Posts: 172 Member
      I love the butternut squash chili that I make and like chili, it's even better the next day.
    • Posts: 2,081 Member
      bobtater1 wrote: »
      I love the butternut squash chili that I make and like chili, it's even better the next day.

      Sounds good. Would you mind sharing the recipe?
    • Posts: 172 Member
      http://fitlivingeats.com/hearty-butternut-squash-veggie-chili-vegangluten-free/ Try this it's soooo goood.
    • Posts: 172 Member
      Dnarules wrote: »
      show previous quotes

      Sounds good. Would you mind sharing the recipe?

      http://fitlivingeats.com/hearty-butternut-squash-veggie-chili-vegangluten-free/
    • Posts: 939 Member
      bobtater1 wrote: »
      http://fitlivingeats.com/hearty-butternut-squash-veggie-chili-vegangluten-free/ Try this it's soooo goood.
      I just made a double batch of this and froze it this weekend. It's so delicious and filling, and the calorie count is great.
    • Posts: 196 Member
      bobtater1 wrote: »
      http://fitlivingeats.com/hearty-butternut-squash-veggie-chili-vegangluten-free/ Try this it's soooo goood.

      I made this yesterday and it was DELICIOUS. I added my own flare with the spices, but otherwise followed the recipe and would 100% be making it again. Thanks for sharing!
    • Posts: 172 Member
      All you lovely ladies are welcome. My next one I think I will try is a pasta with a butternut sauce in place of the tomato sauce.
    • Posts: 172 Member
      Well tried the pasta recipe. I thought it was a bust. Onward and upward.
    • Posts: 1,302 Member
      Need2Exerc1se wrote: »
      I agree! It's great cooked outside on the grill too. Also makes a great soup.

      cutting horizontally though the neck you can get some nice "squash burgers" to grill, no need to peel (we like about 1/4 inch or so thick). When you get to the bottom, a sharp-edged sturdy spoon or disher gets the seeds and filaments out easily, then you get "squash rings" to grill.

      I haven't yet mastered the art of cleaning the seeds from the filaments to roast them myself. That's a messy job.
    • Posts: 196 Member
      bobtater1 wrote: »
      Well tried the pasta recipe. I thought it was a bust. Onward and upward.

      Oh bummer! I think I'm going to attempt a butternut squash soup next
    • Posts: 196 Member

      cutting horizontally though the neck you can get some nice "squash burgers" to grill, no need to peel (we like about 1/4 inch or so thick). When you get to the bottom, a sharp-edged sturdy spoon or disher gets the seeds and filaments out easily, then you get "squash rings" to grill.

      I haven't yet mastered the art of cleaning the seeds from the filaments to roast them myself. That's a messy job.[/quote]

      I never thought of cutting and grilling them like this. Sounds delicious. This thread has given me some awesome ideas besides just roasting butternut!
    • Posts: 71 Member
      maura_tasi wrote: »
      show previous quotes

      Oh bummer! I think I'm going to attempt a butternut squash soup next

      I love butternut squash soup! If you want a good recipe this is by far my favorite. It was the inspiration behind my roasted ones that I mention earlier in the post!

      http://foodwishes.blogspot.com/2015/09/roasted-butternut-squash-soup-legend-of.html
    • Posts: 172 Member
      edited October 2017
      Think I'm going to try this one next but leave out the mint. http://abc.go.com/shows/the-chew/video/most-recent/VDKA4097774
      Oops he doesn't say to take the scooped out flesh and mash and mix with the rice. He did that on the show.
    • Posts: 172 Member
      http://www.primaverakitchen.com/ground-turkey-sweet-potato-skillet/ I think this would lend itself to butternut squash.
    • Posts: 196 Member
      bobtater1 wrote: »
      http://www.primaverakitchen.com/ground-turkey-sweet-potato-skillet/ I think this would lend itself to butternut squash.

      Oh I like the sound of this recipe!
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