butternut squash, main course recipes?

Question

with lamb, pork or any other meat

Answer 1

Hmm,mm,mmmmm. That sounds like a tagine in the offing there. Use lamb, fry it up as usual but put in loads of cumin, corriander, a bit of curry powder and some fresh chillies, a veggie and a lamb stock cube, what ever herbs you fancy, boil it all up. Then chop up all your veggies, especially the butternut squash. I use sweet potato, carrots, parsnip, turnip, sweetcorn, peppers, courgette, etc etc, any thing you fancy really. Pumpkin's good instead of squash as well. Simmer all this for as long as you can bear. I usually leave it about 2 hours with the lid on. Towards the end put in some almonds, pumpkin seeds etc and a spoonful of honey and some chanterelle mushrooms.

Yummy!

I don't think it's an original tagine, more like my invention.

Answer 2

Butternut squash can be microwaved. Just pierce it several times with a fork & microwave several minutes until it's soft enough to cut.

Then cut it in half, scoop out the seeds, cut in smaller chunks if you like and place squash side down on a microwave safe dish with a small amount of water.

Microwave about 5-7 minutes or until tender. Add salt, pepper, butter or whatever other spices you like and eat from the shell.'

Answer 3

Why not try Pumpkin & sweet potato curry. I could eat this 'till the cows come home!

2 Carrots – 1 finely diced/grated & 1 cut into bite sized chunks
2 Large Onions roughly chopped
6 cloves of Garlic peeled
1 tin tomatoes
1tbsp Pataks (or your favourite brand) mild curry paste (or hotter if you prefer)
1 small pumpkin/medium squash cut into bite sized chunks (butternut is perfect)
1 small sweet potato cut into bite sized chunks
1 mug frozen peas
1 good handful of fresh coriander chopped – stalks and all

Gently sweat off 1 onion with the garlic and finely diced/grated carrot until soft. Add the tin of tomatoes & cook for another 5 minutes or so. Put this in a blender & blitz to a pulp. This is the basis of the curry sauce.
Gently fry the remaining onion, carrot, pumpkin & sweet potato until beginning to soften. Add the blitzed sauce and Pataks paste & stir well to mix everything together. Put a lid on the pan & stir occasionally to prevent sticking. Add a little water if it looks a bit dry as this will need to cook on a low heat for about 30 minutes.
Add the peas & coriander stalks & cook for 10 minutes then throw in most of the rest of the coriander straight before serving.
Sprinkle with the remaining coriander once plated up.

Nice served with plain yoghurt, mango chutney and brown rice/chapattis.

Answer 4

I love butternut squash! One meal I do, is to get a load of vegetables to roast, including butternut squash. Before putting them in the oven, drizzle them with lemon juice, olive oil and sprinkle with garlic and sprigs of rosemary. Then, when they're done, boil up some gnocchi (which takes literally 2 minutes), stir some red pesto sauce into the gnocchi and then mix it together with the roasted veg - absolutely gorgeous and really easy. And of course, mix together with chunks of whichever roasted meat you've chosen or use the meat to replace the gnocchi.

Answer 5

Butternut squash is the same as butternut pumpkin, right? Well...
You can make an awesome pumpkin pasta sauce by cooking it up with garlic, onion and your choice of herbs, then mashing it up, and adding bacon and chicken breast (that you've cooked in another pan), add cream and white wine, and reduce, then add some cooked pasta and voila! - yum.

Answer 6

Cutting it in half, scooping out the seeds and roasting it with a little olive oil, rosemary and garlic is exquisite. For best results, grate some cheese and put in the hole left by the seeds with about 3-4 minutes to go. Divine!

Answer 7

Ok - split it in half lengthways, remove the seeds and gunk from the cavity, brush with oil and then wack it in a medium oven for about 35 minutes. Then cover with grated or sliced cheddar cheese and reutrn to the oven or grill until cheese is bubbling. You now have a delicious 'boat' full of hot, stringy cheese - perfect for eating in front of the telly on a cold evening! crispy french bread good with this.

Answer 8

butternut satay. par boil butternut squash. fry onion, garlic, ginger and chilli till soft. tin of tomatoes plus tablespoon of tomato puree, ladle of stock, 2 - 3 tablespoons crunchy peanut buttter add squash and cook through. i sometimes add mushrooms or peppers (depends whats in the fridge). serve with brown rice.

Answer 9

butternut is lovley mashed together with potatoes,and add a bit of garlic.Yum.

Answer 10

My favourite has to be roasted. Glaze with honey for a beautifully sweet compliment to pork especially. But please, no chicken!