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Best way to make butternut squash?

_Amy_Budd
_Amy_Budd Posts: 378 Member
edited October 4 in Social Groups
I got some at a farmstand yesterday, and I'd love to make it tonight, but I'm not sure how... Educate me, please! :)

I'm thinking peeled, cubed, in a baking dish with butter... Is that right? And at what temp? For how long?

Many thanks in advance...

:)
Amy

Replies

  • lys617
    lys617 Posts: 51 Member
    cut it in half, scoop out the seeds and place it in a dish with less than an inch of water. Cook it plain at 375 until you can pierce it with a fork easily (time varies depending on the size of the squash, at least 30 minutes). Then you can scoop it out and mash it up with whatever you like, butter, etc. Hope that helps.
  • monkeydharma
    monkeydharma Posts: 599 Member
    I like to roast squash. The following is done with Delicata squash, but I've also used it on Acorn squash. It should work on Butternut.

    - Heat oven to 400
    - Take the squash and scrub the outside. Use a butter knife to scrape off any 'calluses'. Why? You'll see...
    - Halve it lengthwise and scoop out seeds. (If a rounder squash like Acorn, quarter it)
    - Slice each half into 1/2" thick crescents
    - Take a cookie sheet and drizzle some olive oil on it, then add whatever seasonings you desire (salt, pepper, whatever)
    - Place the pieces of squash on the sheet. Drizzle some more olive oil over the top, and season the tops as well.
    - Cook for about 15 minutes, then turn the pieces over and cook for another 15. Both sides should develop a nice, caramelized char. As an added bonus, THE SKINS COOK THOROUGHLY AS WELL, MAKING THEM EDIBLE! You don't have to peel the !@#$% things - extra fiber :). Actually, that's a basic test - if the skin is too tough, you've under-cooked them.

    Obviously, you can be as stingy or liberal with the oil as you wish - but you get better results with more oil.

    Here's a photo of a meal with roasted Delicata that I made a while back. It was paired with a chicken breast smothered in avocado, 'shrooms and aged goat Gouda, and a Syrah from one of our fine local wineries...

    delicata1.jpg
  • immacookie
    immacookie Posts: 7,424 Member
    (I'm agreeing with Lys here... Monkey snuck in while I was typing LOL)

    ^^ Yep... much easier to peel/remove the skin if you cook it a bit first. I've done the above but only cooked until slightly tender then cut it into chunks and removed the skin. I've also cooked until very tender and then scooped out for more of a "mashed" texture.

    You could do something like butter, cinnamon/nutmeg/ginger, and a drizzle of maple syrup... or my favorite is butter, salt/pepper, garlic, cumin and a dash of cayenne (since the squash is a tad sweet on it's own.. the savory spices "hit" it for me).

    I cook most of the hard winter squashes like that - acorn, delicata, etc.
  • lys617
    lys617 Posts: 51 Member
    I warn you now cutting up a butternut squash (and most squash for that matter) into chunks is not fun. Cookie is right cook a little first, to make it easier at least.
  • monkeydharma
    monkeydharma Posts: 599 Member
    I warn you now cutting up a butternut squash (and most squash for that matter) into chunks is not fun. Cookie is right cook a little first, to make it easier at least.

    That can be true, but if you have a good set of knives - and keep them sharpened - it shouldn't be a problem... ;) The best thing I ever did in the kitchen was invest in a good set of knives. Dull knives cause much more problems than sharp ones - if you give them the proper respect. :)
  • _Amy_Budd
    _Amy_Budd Posts: 378 Member
    Thanks for all the advice, gang - preheating my oven right now! :)

    Edited later to say: Change in plans - butternut squash postponed to tomorrow. Time crunch, had to take the kids to various activities, didn't want to leave the stuff in the oven... No biggie. :)
  • questionablemethods
    questionablemethods Posts: 2,174 Member
    I peeled mine with a veggie peeler (took a strong arm), cut it in half, scooped out the seeds, then cut it into chunks and tossed it in a crock pot with stew meat, an onion, and some random seasonings. Then I served it over mashed cauliflower.

    Next time, I will probably try to add the squash later since it got pretty darn mushy after sitting in the crock pot all day. Was still delicious, though!
  • shar140
    shar140 Posts: 1,158 Member
    bump - they all sound delicious!
  • alexaransome
    alexaransome Posts: 16 Member
    Peel, chop and roast or chop in half, deseed and roast my two favs. they are great in a curry too. A thin sharp knife makes light work of it.
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