squash?????

Question

how can i cook butternut squash besides in the oven?is there a way to do it in the microwave?

Answer 1

like mashed potatoes, or in the microwave but make sure to cut into it first so it doesnt explode

Answer 2

Microwave Butternut Squash Casserole


1 Butternut squash
2 Granny Smith apples
1/2 cup ea: raisins and packed dark brown sugar
4 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Pierce squash with sharp knife in 4-5 places.

Cook in microwave on high for 1 minute. Squash should be soft enough to cut.

Peel and cut into 1/2" cubes.

Cut apples into 1/2" cubes.

Mix everything together and place in covered casserole.

Microwave on high 4 minutes. Stir and continue to microwave in 1 minute increments, stirring after each minute, until easily pierced with fork. You can also bake in a 350 oven for 45 minutes.

Answer 3

It depends on how much time you have. A very easy way to cook it is to boil it in water fro about 20-30 minutes (I used medium-high heat and it took about 25 minutes). A great soup recipie is as follows:

1 butternut squash
2-3 apples (slightly tart)
2 tbsp. olive oil
1 onion
2 teaspoon nutmeg
2 cups water

Chop the onion and add the onion to the oil in a big pot on medium-high heat. After about 10 minutes, add the nutmeg.

Cut the squash into cubes; peel and core the apple and cut into chunks. Add the water, the squash cubes, and the apple chunks to the oil/onion mixture. Bring to a boil. Cover, and cook for 20-30 minutes.

After the apples and squash are very soft (you should be able to easily cut them with a soft spatula), put the whole pot of stuff in a blender/food processor and run it to make it a little smoother, to get the texture you want. If it's too thick, you can add apple juice or water to thin it a bit. If you want a heavier consistency, you can add milk, cream, or half and half. The whole process will take about 45 minutes but makes a great butternut squash soup.

Answer 4

Yes, there is a way to do it in the microwave. Cut your squash down the middle. Take out the seeds. Cut into large pieces or whatever to fit in your pan or dish. Put them cut side down. Pierce with a fork. Squash is done when you easily slide a knife or fork into it.
A good and tasty way to serve the squash is to turn them over after they are down.. add a pat of butter to each piece, sprinkle with cinnamon and a little brown sugar. Good stuff

Answer 5

slice it, scoop out the seeds, turn it upside down in a glass pan of water and zap for 15 minutes on high. test for doneness..
a friend pricks it, sets it in the microwave and zaps it that way, cleaning out the seeds after it's been cooked

Try these:
http://www.cooks.com/rec/search/0,1-0,acorn_squash_microwave,FF.html

MICROWAVE APPLE-BLUEBERRY FILLED ACORN
SQUASH

2 acorn squash
1/4 tsp. brown sugar
3/4 tsp. cinnamon
1 tsp. cornstarch
1/4 tsp. salt (optional)
1 c. frozen blueberries, thawed and drained
3/4 c. finely chopped apple
1 tbsp. butter

Cut squash lengthwise. Place hollow side up on 12-inch plate. Cover with plastic wrap. Microwave on HIGH 10 minutes. 1/4 turn after 5 minutes. Lift plastic wrap; squash should be fork tender. In small bowl combine sugar, cinnamon, cornstarch and salt; blend well. Stir in fruit.

ACORN SQUASH'N APPLES

(In microwave oven.)

2 acorn or butternut squash
Salt
2 med. apples, peeled, cored and sliced
1/2 c. packed brown sugar
1/4 c. butter
Cinnamon

Pierce whole squash and place in microwave. Microwave on high for 10 to 12 minutes or until squash is soft to touch. Let stand for 5 minutes. Cut in half. Remove seeds. Place, cut side up in 2 quart (12 x 7) glass baking dish. Fill centers of squash with apples. Top each with 2 tablespoons brown sugar, 1 tablespoon butter and dash of cinnamon. Cover with plastic wrap. Continue cooking on high for 6 to 7 minutes or until apples are tender. let stand, covered for 2 to 3 minutes before serving. 4 servings.

Pierce plastic wrap to prevent steam burns before removing from squash.

Answer 6

That's the best way to do it (microwave).
Pour a little maple syrup into the "cup" before cooking

Answer 7

You can also boil it like potatoes for mashed potatoes if you like, adding a bit of butter and cinnamon or maple syrup; whatever you like, and then mashing it up.

Answer 8

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