Any tasty recipies for a butternut squash?

Answer 1

butternut squash korma!

fry some chopped onions, garlic, ginger and mustard seeds, add chopped, peeled squash, fry until golden brown. add some cumin powder, coriander powder, some chilli flakes salt and pepper, fry on low for a bit longer, add tin of coconut milk, simmer for 20 minutes. add some garam masala, chopped fresh coriander, serve with rice or naan bread.

Answer 2

butternut squash tried and tested by myself

INGREDIENTS:
1 large butternut squash, quartered lengthwise
1/4 cup melted butter
1/4 cup honey
1/2 cup finely chopped pecans
1/4 teaspoon cinnamon
PREPARATION:
Scoop seeds out of butternut squash. Arrange butternut squash pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender.
Cut squash into 1/2-inch slices and place in a 9x13x2-inch baking dish. Pour butter and honey over squash, then sprinkle with pecans and cinnamon. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.

Answer 3

Butternut squash is baked with honey and cinnamon and pecans and butter.
INGREDIENTS:
1 large butternut squash, quartered lengthwise
1/4 cup melted butter
1/4 cup honey
1/2 cup finely chopped pecans
1/4 teaspoon cinnamon
PREPARATION:
Scoop seeds out of butternut squash. Arrange butternut squash pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender.

Cool squash; peel.
Cut squash into 1/2-inch slices and place in a 9x13x2-inch baking dish. Pour butter and honey over squash, then sprinkle with pecans and cinnamon. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.

Answer 4

Easy. Cut it in half, scoop out the seeds. Roast it at about 375°F with the cut side down, until it's soft.
Once it's cooked, flip itover, cut side up. Put a few teaspoons of butter in each half, sprinkle with brown sugar, and a bit of cinnamon & nutmeg if you like. Stick it back in the oven for just a couple minutes to melt the butter and sugar.
It's good, trust me. You can actually do most types on winter squash this way.

Answer 5

It's delicious isn't it? My sister taught me to split it and put it open face down on a plate to microwave it after cleaning it of course. When it's done it's scooped out and whipped with butter, brown sugar, a little cream and salt\pepper to taste. Yummy!

You can brown some ground beef in a large pan like a chicken fryer with onions, celery, and peppers. Drain most of the fat off. Return it to the pan and add cubed squashed with new potatoes with their jackets on cubed also. Add a can of stewed tomatoes and a can of drained new peas. Cover and simmer until the potatoes and squash are tender. Oh, it's so good!

Answer 6

im not sure if it's for butternut or spaghetti squash, but u cook it, and then cut it in half and sprinkle brown sugar on it...im pretty sure it's for butternut, tho..and then when it's cooled and the brown sugar is kinda melted (u may wanna stick it back in, or before cooking it, cut in 1/2 and sprinkle, then cook) and when it's brown, cut it up into lil cubes...its soooo good!! and trust me, cuz im 14, and i hate squash sooooo much except for this and spaghetti squash...i wont eat it any other way, or any other kind

Answer 7

Goes really well with spinach-try them together in risotto or in a Thai curry. Roast it with some chiili,caraway seeds,honey and balsamic vinegar;when it's soft and starting to go brown,transfer to a large pan , add some red lentils and 2-3 peeled,sliced apples and vegetable stock and cook until lentils are soft (about 30 mins). Blend well-make this for all my flat mates on cold winter evenings and they always,always want more. Try it!

Answer 8

you need: 1 butternut squash,small handfull dried porcini mushrooms,1red onion finely chopped,1 clove garlic finely chopped,1 t spoon coriander seeds pounded,pinch dried chilli ,2 sprigs fresh rosemary finely chopped,5 sundried tom finely chopped,sea salt fresh black pepper,100g/3.5oz basmati rice ,1/2 handful pinenuts roasted.
1/soak porcini for 5 mins in 140ml boiling water
2/heat oven to 230c
3/ cut squash in 1/2 top to bottom ,use t spoon to remove seeds
and some extra flesh ,finely chop flesh and add to frying pan with olive oil and onion,garlic, coriander seeds ,chilli,rosemary,sundried toms fryfor 4 mins until soft
4/add mushrooms and 1/2 there water cook for 2 more mins before seasoning
5/add rice and pine nuts
6/pack mixture tightly into the 2 halves of the squash and press together
7/rub skin of squash with olive oil
8/wrap in tin foil and bake in pre heated oven for about 1 and a quater hours
9/slice ,serve, eat

Answer 9

BUTTERNUT SQUASH CASSEROLE

INGREDIENTS:
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar

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DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.


CRUNCHY BUTTERNUT SQUASH

INGREDIENTS:
1 butternut squash- peeled, seeded and cubed
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon brown sugar
salt and pepper to taste
1/4 cup crushed saltine crackers
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.
In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.
In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

Answer 10

Roast with sweet potato, red onion and mixed herbs - luverly.