Anyone have a good recipe for butternut squash?

Answer 1

butternut squash soup

Ingredients
½ butternut squash
½ onion, sliced
1 clove garlic, chopped
2 tbsp olive oil
290ml/10fl oz water, boiling
1 chicken stock cube
1 tbsp Greek yoghurt


Peel the butternut squash and remove the seeds.
Dice the squash and fry in the oil with the onion and garlic for 3-4 minutes.
Add the water and stock cube and simmer for 10-12 minutes until the squash is tender.
Blend the soup in a food blender.
Season if needed and serve with a spoon of Greek yoghurt.

Answer 2

Being a purist and a butternut squash lover I bake it. Cut in half length wise and put on the pan flat side down with a little water. Cook at gas mark 5 for 45 minutes and check if a forl goes through it with no resistance. If it does take it out and add a little butter to the meat and bake another 10-15 minutes. YUM!!!

Answer 3

Butternut Mash

Peel, take out the pips and cube the squash place in a suacepan add water and a little salt bring to the boil then simmer until tender.
Drain add some butter, pepper and nutmeg and mash mmmmm delicious with sausages.

Answer 4

I love butternut squash sliced into finger sized pieces.

Garlic / Chilli / salt / Pepper / olive oil
all mashed up and rubbed all over the squash

Roasted in the oven
great stuff

Answer 5

Baked Rice with Butternut Squash:

Bake, peel, and cube the squash up to two days ahead.

1 butternut squash (about 1 1/2 pounds)
2 cups fat-free, less-sodium chicken broth
1 cup water
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese
Fresh thyme sprigs (optional)

Preheat oven to 350°.

Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400°.

Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.

Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.

Yield: 6 servings (serving size: about 1 cup)

Answer 6

Put it in the oven, whole, (on a pie pan or cookie sheet) and bake until it's getting soft. Then cut it in half and let it cool a bit so that you can scoop out the seeds and take the skin off. Butter a casserole dish, put chunks of squash in, dot with butter and drizzle maple syrup over that. (I use Grade B pure maple syrup but I'm a bit fussy about things!) Bake until nice and bubbly. This works with any type of winter squash.

Answer 7

you could make a butternut squash risotto or even just pop it in the grill or oven
another good recipe is a butter nut swuach pie just like a pumpkin one
it work just as well!

Answer 8

Chicken Butternut Squash and Pasta

Ingredients
-for the chicken breasts
4 ea. Boneless fresh chicken breasts (with first wing bone on if available), about 6 oz. each
1/2 bunch Italian parsley leaves
1 Tbl. Olive oil

-for the pasta
3 cups Penne pasta, uncooked volume
1/4 cup Virgin olive oil
1/2 ea. Small butternut squash (about 1 lb. skin and seeds removed) cubed 1/2"
1/4 cup Chopped walnuts
2 Tbls. Unsalted butter
1 Tbl. Chopped Italian parsley
1/4 cup Grated parmesan cheese (about 1-1/2 oz.)
pinch Grated nutmeg
to taste Salt and pepper

Preparation
-for the chicken breasts
Divide the parsley leaves between the four chicken breasts and slide them between the skin and meat of each breast. Place a suitable saute pan over medium high heat and add the olive oil. Season the chicken liberally with salt and pepper and place them, skin side down, in to the pan. Cook the chicken until the skin becomes brown and crispy, about six minutes, then turn over and continue to cook another five minutes. Remove from the pan and reserve in a warm place until the pasta is ready.

-for the pasta
In a pot of boiling salted water, cook the pasta until it softens but retains a slightly firm center. Remove it from the water to a bowl, add 1 Tbl. of the olive oil and toss well. Reserve.

Heat a saute pan over medium heart then add the remaining olive oil and butternut squash. Cook slowly until the squash becomes soft then add the butter, walnuts and parsley and cook until the butter melts. Add the cooked pasta, the parmesan cheese and a small pinch of nutmeg and toss well to coat the pasta and squash with cheese. Season to taste with salt and pepper.

Spoon the pasta into the centers of four warm plates. Slice each chicken breast into four or five pieces and arrange around the pasta.

Answer 9

New England Autumn Casserole

2 1/2 cups pumpkin or winter squash, sliced*
1 1/2 cups apples, sliced
1/4 cup butter, melted
3 to 4 tablespoons brown sugar, firmly packed
1 teaspoon cinnamon
1/2 cup walnuts, broken up, or almonds
salt, to taste
butter

*The pumpkin or squash will not cook as quickly, so slice it more thinly than the apples.

Place a layer of pumpkin, then a layer of apples, in a 2-quart casserole. Combine 1/4 cup melted butter, sugar, cinnamon, nuts, and salt; drizzle some over apples and pumpkin. Continue alternating layers and drizzling with butter and sugar mixture until all ingredients have been used. Dot with a bit more butter.

Cover casserole and bake at 350° for 45 to 60 minutes or until pumpkin and apples are tender. Serves 4 to 6.

This recipe is from "Best of the Best from New England."
======

Squash Casserole
Martha Stewart
Serving Size : 8

2 lbs yellow squash or zucchini (older larger squash may be used here), cleaned and cut into 1/2-inch rounds
1yellow onion, peeled and cut into large dice
1 1/2 tablespoons salt
1 1/2 cups fresh breadcrumbs
3 large eggs, lightly beaten
1 cup heavy cream
1 teaspoon fresh thyme leaves
1 cup shredded sharp cheddar cheese
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Preheat the oven to 350°. Place squash and onion in a medium saucepan, and cover with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain well, and transfer to a large bowl.

Add 1 cup breadcrumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.

Answer 10

Roasted is nice, and also quick and easy.

Just cut into chunks, throw into a roasting dish along with chopped red onion, carrots, peppers and parsnip, drizzle with olive oil and a bit of balsamic dressing and sprinkle on some rosemary. Then roast for 45-60 mins in the oven. Lovely with lamb or beef. Yum!!