Roasted butternut squash. YUM

Love these ideas!

I'm glad to hear I'm not the only one who hates cutting it!

I love this time of year in the US. Squash, squash, everywhere there's squash!

I do love butternut, and I don't even mind peeling and chopping it. It only takes a couple minutes. I use a vegetable peeler to completely take the peel off, then cut off the ball part at the bottom, scoop out the seeds and cut the squash into chunks. I watched a YouTube video on how to do it and I've never gone back to paying the extra high prices for the cut up packages.

To clean the squash seeds just put them in a bowl filled with water and swirl and squish around with your hands. The membranes come off pretty easy. Dry the seeds completely, then roast in the oven with a little olive oil and seasoning. Yum!!

My current favorite squash is delicata. Probably because I grew it in my garden this year so now have an abundance to use up. You can eat the both the skin and seeds if you wish. I made a curry with chicken and delicata this past week and it was delicious!

bebeisfit wrote: »

It's really good paired with black beans.

Yes, this! Sautéed with onions and then add in black beans. Very filling!

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

Yes it makes your fingers sticky, but I still do it sometimes.

Those of you who hate peeling butternut must not know the microwave trick.

Cut off both ends of the squash, prick the skin with a fork, and nuke your squash for 3 1/2 minutes. If it's big, or your microwave is weak, it might have to go a little longer.

Let the squash sit for a minute or two to cool a bit, and then the peel will come off verrrrry easily with a vegetable peeler.

It should cut quite easily at this point too, unless you have a really bad knife.

bobtater1 wrote: »

http://www.primaverakitchen.com/ground-turkey-sweet-potato-skillet/ I think this would lend itself to butternut squash.

i like this dish i've made before - would def. work with BNS

crazyravr wrote: »

GottaBurnEmAll wrote: »

Those of you who hate peeling butternut must not know the microwave trick.

Cut off both ends of the squash, prick the skin with a fork, and nuke your squash for 3 1/2 minutes. If it's big, or your microwave is weak, it might have to go a little longer.

Let the squash sit for a minute or two to cool a bit, and then the peel will come off verrrrry easily with a vegetable peeler.

It should cut quite easily at this point too, unless you have a really bad knife.

My OXO peeler has not met a squash or a vegetable for that matter that it had problems with. Cheap ones on the other hand, yea.... not gonna happen.

I've got an OXO peeler.

I still nuke my squash.

crazyravr wrote: »

maura_tasi wrote: »

@crazyravr is that a peeler you would recommend? I've been in search of one that isn't a complete piece of crap and that doesn't involves some serious upper body strength or potential injuries just to do some peeling hahaha

Yeap, this one. OXO Peeler

I would also recommend all of the OXO line of kitchen cooking utensils. Great quality items that actually work year after year.

I second the OXO utensils. My zester/grater is going on 7 years and one of my favorite kitchen items. In keeping with this thread topic, I would use it to grate fresh nutmeg and zest fresh orange peel to go with my roasted butternut squash!

Thank you for explaining how to prepare roasted butternut squash. I have been buying the expensive precut packages at trader joes. I have a couple of wonderful recipes that call for roasted butternut squash including a low fat roasted autumn vegetable soup.