butternut squash recipes anyone ?

Question

Nothing fancy ..plain and simple, like me !!

how do u roast a butternut squash ??

Davey baby .. i have no idea wtf u are on about !?

Have u been allowed internet access again ??

Answer 1

Wow , I love it

Simply cut it in half (length ways) clean out the seads, score through the flesh in a criss cross, lightly brush over with a little olive oil and roast in a medium oven for about 30 mins

Searve in wedges! - lovely !

Answer 2

This soup is lovely! You may just want to use one chili as it's quite hot with two!

1 Large Butternut Squash
4 TBSP Olive Oil
2 Onions (Roughly Diced)
3 Sticks Celery (Roughly Diced)
2 Cloves Garlic (Chopped)
2 Red Chillies (Finely Sliced)
1/2 TSP Ground Cinnamon
700 ML Water
Salt & Freshly Ground Black Pepper
200 ML Carton Creme Fraiche

To Finish;

142 ML Carton Sour Cream
Ground Cinnamon

Top & Tail the squash, cut away the tough skin, slice it in half & scrape out the seeds.
Heat the oil in a large saucepan
Gently fry the onion, celery, garlic & chilli until soft
Whilst frying roughly dice the squash flesh
Stir the Cinnamon into the vegetables, cook for a minute then add the squash, stir and cover. Cook for about 10 minutes stirring occasionally.
Once soft add the water, bring to the boil then simmer for 20 mins or until very soft.
Liquidise, adding more water if necessary.
Adjust the seasoning & remove from the heat.
Whisk in the Creme Fraiche.
Serve into bowls, swirl in a dollop of sour cream & dust with cinnamon for that extra poncy touch!

It sounds complicated but its not trust me, its delicious!

Answer 3

1 butternut squash 1 clove garlic (optional) 1 tsp cinnamon Salt & crushed black pepper Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges. Place wedges cut side up in a large glass baking dish. Rub garlic on the surfaces. Sprinkle cinnamon, salt & pepper on top. Cover in foil and roast for 35 mins, remove foil & leave to brown for another 10. Scoup the flesh out and place in a soup pot with the garlic. Add enough water to cover, bring to a boil. Remove from heat & with a handheld blender blitz till smooth. Bring back to a boil, stirring often till it's your prefered consistency. Add salt & pepper to taste. Adding other ingredients overpowers the natural sweetness of the squash. The roasting brings out the sweetness. Try this as a base & if you don't like it, you can add more this and that. Personally, I think this simple recipe is great the way it is.

Answer 4

Butternut Squash Curry

Ingredients

1 butternut squash
coconut milk
cumin
coriander
turmeric
1 onion
olive oil

Peel the onion and chop into small pieces. Fry gently until soft.

Add I teaspoon of turmeric, cumin and coriander. Fry slightly and then pour over some of the coconut milk.

Peel and remove the seeds from the squash. Cut into generous chunks and add to the mixture.

Cook until the squash is soft and add as much coconut milk as is necessary to keep the curry sauce thick and creamy.

Answer 5

The best way to cook butternut squash simply, in my opinion, is to saute it. Just peel the squash and scrape out the seeds, then cut it into 1/3 inch slices. Then saute it in about 3 tablespoons of olive oil until slightly brown on one side, then turn it over and finish cooking. Sprinkle it with salt and pepper and place on a platter. Pour the oil out of the pan and add two tablespoons butter. Once it's melted, toss in about two tablespoons chopped pecans. Turn off the heat, add two tablespoons sherry, stir well and pour over the squash.

Answer 6

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted



Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

Makes 4 to 6 servings.

Answer 7

I hope this answers your question.

ROASTED BUTTERNUT SQUASH

1 butternut squash, about 1 ½ to 2 pounds
olive oil cooking spray
1/8 teaspoon allspice
1/8 teaspoon salt
¼ teaspoon pepper

Preheat oven to 350°.
Cut the squash into four wedges.Remove the seeds.
Mist each wedge with cooking spray and dust with allspice, salt and pepper.Bake for 40 minutes until soft.

Though, my favorite is this one.

Baked Rice with Butternut Squash
1 butternut squash
2 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage
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 thyme
or
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup grated fresh Parmesan cheese
Fresh thyme sprigs(optional)

Pre heat oven to 350 degrees.
Place squash on a baking sheet. Bake at 350 degrees 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 degrees.
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; saute 6 minutes. Add garlic; saute 2 minutes. Add rice; saute 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 degrees 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.

Answer 8

I roasted/steamed mine. I cut it in half, scooped out the seeds and stringy stuff, put it cut side up in a pan with half an inch of water in it and covered it tightly with foil. Bake at 350F until tender. Depending on size, about 30 to 45 minutes. From there I scooped out the pulp to use in recipes.

You can add whatever seasonings you like while it's baking. My ex was quite fond of butter, sugar and cinnamon in his squash, and then I'd put butter, salt, pepper and a bit of garlic, sage and thyme on the other half for myself.

~Morg~

Answer 9

I think the best way to have butternut squash is the most simple way, boil it until soft and mix with butter and black pepper.

Answer 10

Slice butternut, skin and all .... layer in n oven proof dish, with a sprinkling of sugar and blobs of butter, cover and bake in oven four about 40minutes. Remove lid and drain any liquid, and cook for another 10 to 15 minutes .... Yum!!