Any good recipes for butternut squash?

Question

I grew it for the first time and I have plenty.

Answer 1

BUTTERNUT SQUASH

1 butternut squash
salt
brown sugar (optional)

Cut 1 butternut squash in half (there is no need to peel}. Sprinkle salt and brown sugar onto the squash.

Be sure the oven is preheated to 350°F before placing in oven.

Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve!

Answer 2

I just posted this one in anothe question!

Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Yield: 4 to 6 servings

User Rating: 5 Stars
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2 large butternut squash
2 tablespoons coriander seeds
2 dried chillies
A few glugs olive oil
10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces
A bunch fresh sage
11 ounces (300 grams) chestnuts
1 onion, finely chopped
About 2 3/4 pints (1 1/2 litres) chicken stock
4 tablespoons sour cream
Extra-virgin olive oil

Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)

Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.

Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.

Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

Answer 3

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Answer 4

Preheat the oven to350 degrees
then cut the squashe in half
Take out all the seeds and throw them away
cut up half stick of butter between the two halves and put it in the two halves
Put 1/4 cup of brown sugar in each half
Put 1 tsp of vanilla in each half
Put 1tsp cinnamon in each half
Put 2tbsp Honey in each half
(note : they squash should be in a cake pan with bout 1-2 cups of water in it enough to cover the bottom)
Bake for bout an hour to hour in half
When tender spoon it our and mix it well
Serve hot
Sprinkle marshmallows over the top...
Really superbly great.

Answer 5

I've had roasted butternut squash-filled ravioli before at a local restaurant. My guess is you could make them in won-ton wrappers, with a filling of squash, parmesan cheese and bread crumbs for texture. They were seasoned with a bit of nutmeg, and served with a cream sauce. Yummy! Oh, and my son loved it (at 15 months). I've even bought them at Cost Plus/World Market, dried.