how can i cook butternut squash?

Question

other than just boiled please!

Answer 1

Butternut Squash Bisque
Submitted by: PHONELADY55
"Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch."
Original recipe yield: 4 Servings.
Prep Time:20 MinutesCook Time:40 MinutesReady In:1 Hour Servings:4 (change)

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INGREDIENTS:
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

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DIRECTIONS:
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Answer 2

Try this recipe for stuffed butternut squash!

3 small butternut squash
1/2 tsp salt
1 cup diced tart cooking apples
2 cups diced cooked ham
1 tsp dry mustard
1/4 tsp ground black pepper

Preheat oven to 425 degrees. Wash and cut squash in halves, lengthwise. Remove seeds. Sprinkle inside with salt. Place cut side down in a baking dish. Pour in 1/4-inch boiling water. Bake for 30 minutes or until almost tender. Turn squash halves cut side up. Combine remaining ingredients; spoon into squash cavities. Reduce oven temperature to 375 degrees and bake 20 minutes or until apples are tender. Serve hot. Yield: 6 servings.

Answer 3

Butternut Squash and Apple Casserole

* 1 small butternut squash, about 2 pounds
* 2 apples, cored, peeled, sliced
* 1/2 cup brown sugar, firmly packed
* 1/4 cup cold butter
* 1 tablespoon flour
* 1 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg

Peel squash, scoop out seeds, and cut in small pieces.
Place squash and apple slices in oblong baking dish (7x11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
Distribute over squash and apple.
Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.

Answer 4

Glazed Butternut Squash

2 lbs butternut squash
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/4 teaspoon nutmeg
3 tablespoons butter, melted

Peel, seed and slice the squash. Place in a pot with tight fitting cover and steam until squash is nearly tender, about 12-15 minutes. Drain well.
Preheat oven to 400ºF.
Arrange squash in one or two layers in greased shallow baking dish.
Mix sugar, spices and salt, and sprinkle over the squash.
Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes.
For deeper glaze, broil a few minutes.

Answer 5

Simple! I just cut it length wise, remove the seeds and strands, and place butter in the middle and a touch of olive oil on the straight part. You can put cinnamon and a touch of brown sugar on it too and put foil around it so that it don't leak out and either bake for at least an hour, or on the gril till it is soft. You can tell when it is done by pressing in on it and it will be soft. Don't peel it.

Answer 6

Simple and Delicious. Cut the squash in half , clean out the inside, then sprinkle the inside with brown sugar drop in a couple pats of butter wrap in plastic then nuc it for apx. ten minutes or until tender.

Answer 7

this is simple and easy. cut squash lenght wise. scoop out seeds. in the center place butter pine nuts and brown surger. bake on cookie sheet till squash is tender. serve whole or scoop out flesh and use mixer to make mashed butternut . try it i think you will like it. you can use walnuts in place of pine nuts if ;you want.

Answer 8

Bake it whole.

Or boil with garlic cloves then mash.

Or cut into chunks, grind sea salt & pepper over it, and shallow fry in olive oil.

Answer 9

I cook it in the microwave

Answer 10

There are two kinds of squash: summer and winter. Butternut Squash is a winter squash. It has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.

Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots.

Storage
Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

Nutritional Qualities
The following qualities are available in one cup of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.

Wine Pairings
Depending on what you are serving with your butternut squash and as to how you are preparing it, try a Pinot Grigio or Chenin Blanc to serve with it.

Spices
Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

Equivalencies
1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked / mashed

Preparation
Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.

Stir-Fry: tender when pierced.
Bake: 400 degrees 30 - 40 minutes, uncovered.
Microwave: 1/2 the squash and microwave for 10 -12 minutes.
Boil: Cut into chunks and boil 7 - 9 minutes.
Steam: Cube and steam for 6 - 8 minutes.
Roast: 400 degrees for 30 - 45 minutes.

Recipes

Butternut Squash Soup
6 Servings

1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream

* Squash should be pared, seeded and cut into 1-inch cubes. Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

Source: Public domain recipes converted from Meal Master format

Butternut Squash Soufflé
6 Servings
Prep 0:20 Cook 1:00 Stand 0:30 Total 1:50

2 pounds butternut squash
11 ounces canned mandarin oranges, drained
1 tablespoon margarine, melted
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
2 eggs, separate
2 tablespoons almonds, toasted, finely chopped

Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 30 to 35 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.) Stir squash together with oranges, margarine, flavoring and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture. Spoon into 6 ungreased 6-ounce soufflé' dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned. Sprinkle each with toasted almonds and serve immediately.

Source: State of South Carolina Department of Agriculture

Butternut Squash Gratin
12 Servings

1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions 3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Source: TJ Hill - Appetites Catered

This article was originally published at Suite 101. Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The Seasons", which has been voted to be one of the Top 100 Culinary Sites on the Internet! For more information about Jennifer Wickes or her columns, please go to: http://www.suite101.com/profile.cfm/CulinaryJen