butternut squash?

Question

any good recpies for butternut squash?

Answer 1

"Squash and Apple Bake" - 6 servings

2 lbs. butternut or buttercup squash
1/2 cup brown sugar (packed)
1/4 cup butter or margarine; melted
1 tbsp. flour
1 tsp. salt
1/2 tsp. mace
2 baking apples; cored and cut into 1/2" slices

Heat oven to 350*. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2" slices.
Stir together remaining ingredients (except apple slices). Arrange squash in ungreased baking dish (11x7x1"); top with apple slices. Sprinkle sugar mixture over top; cover with foil. Bake 50-60 minutes or until squash is tender.

Answer 2

Butternut squash soup is my favourite soup. Just cut up an onion, a small potato, half a carrot and about 2 handfuls of chopped butternut squash, cook in 2 pints of vegetable stock until soft. Then put in a food processor and hey presto - a lovely smooth soup which serves about 3 or 4 people. I usually eat it with bread to make it more of a meal.

Answer 3

Beckdawgy has it right! The BEST Pumpkin pies are always made with Butternut Squash, it's an old trick that works like a charm.

Answer 4

you can make an awesome pumpkin pie with butter nut squash...just substitute canned pumpkin with oven roasted squash.
cut your squash in half.....take out the seeds and other nasty stuff. put some butter on top of each section and place in the oven at 350 for about 30 minutes or until the squash is golden in color and soft to the touch. then all you have to do is scoop it out and use in place of pumpkin your favorite pie recipe.
there is also a butternut squash soup but it looks nasty to me...google it if it sounds appetizing to you.

Answer 5

3 persons.
1 butternut squash*
1 onion*
1 red pepper*
1/2 green pepper*
1 pack smoked tofu*
1/2 teaspoon dried rosemary or 2 buds fresh rosemary
1/2 teaspoon pepper corns
dash of soy sauce
4 table spoon frying oil
1 can chopped tomatoes*

*) if possible organic

cut butternut squash into chunky dices, red & green pepper into finger-thick short stripes.
cut onion into dices & fry golden in oil on medium-high flame in a deep pan or wok, extinct with a dash of soy sauce. Crunch pepper corns & dried rosemary in a mortar & add immediately; stir for 1/2 minute. Lower the flame, add peppers & squash and cover the pan/wok - add a dash of water if necessary. Let it simmer for appr. 10 minutes, then stir in chopped tomatoes & tofu, cut in same size as the squash. Let it simmer for another 2 minutes- ready.
Add some bouillon or salt if desired.
Best served with brown round rice, spelt linguini or fried potatoe wedges.

Answer 6

Peel the squash, either with a sturdy peeler or sharp knife. Cut into a very large dice, approx 1 in by 2 in. Place in bowl and toss in olive oil. Add small amount of salt, and toss to coat. Place in preheated 400 oven and roast until done.

You can either eat the squash then or turn it into soup. If you would like to make soup puree the roasted squash until it is of a creamy consistency. Add enough heavy cream and chicken stock to make it as thick or thin as you like and enjoy.

Answer 7

I often do a really simple recipe. Peel and cube the butternut squash (its easier to peel if you roast it for 15 min or so, then let it cool....). Toss it with some olive oil, salt, pepper and thyme. Then roast it until fork tender. When you pull it out of the oven, drizzle it with a good balsamic vinegar. One of my favorites!

Answer 8

My ex always quartered the squash, scooped out seeds and then but a large tbsp. of butter followed by a sprinkle of basil, salt and pepper, thyme and a bunch of frensh parmesan. Baked in the oven till fork tender

Answer 9

I love butternut squash curry and have found a great recipe for it (sourced below).

Answer 10

bake it in the oven with butter and a touch of cinnamon