What's the best way to serve butternut squash?

Question

Any good lowfat, tasty recipes that are also low in sugar?

Answer 1

I cut mine in half and clean out the seeds, pulp etc.And peel, cutting into chunks. I like to use a steamer and add asparagus and carrots. No muss no fuss and the extra veggies give it a wonderful flavor. Of course you can add whatever you like. I even tried sugar free pineapple chunks in the can. Cook ON !!!!

Answer 2

Butternut Squash Stuffed with Apples, Raisins and Almonds

1 Butternut Squash
1 Apple
1/2 cup Raisins
1/2 cup Walnuts, pieces
2 tsp. Cinnamon, ground

Cut butternut squash in half lengthwise. Scoop out the seeds, and set the squash aside in a covered glass baking dish. (Squash seeds may be saved for toasting.)

Cut apple into eight wedges. Cut wedges across into small pieces and place in a small mixing bowl. Add the raisins and walnut pieces. Sprinkle with a little cinnamon and mix well.

Stuff the cavity in each butternut squash half and sprinkle some additional cinnamon on the surface of the squash and stuffing. Cover the baking dish and bake in a microwave oven on "high" or in a conventional oven at 350 F until the squash is tender.

Answer 3

I have a good recipe: 2 butternut squash cut in half and de-seeded. Place in a baking dish, skin side up with 1 inch of water. Bake approx 45 min. or until soft and tender. Remove from oven and let cool until you can handle easily. Scoop out the squash and put in a mixing bowl with
2/3 cups sugar
1/2 stick butter
1/2 cup heavy cream (or milk)
1/8 tsp red pepper
1/4 tsp salt (or more if needed)
whip until creamy
butter the sides and bottom of a baking dish
Bake for approx 15 min. at 350 degrees and enjoy

Answer 4

Ingredients:

3 butternut squash, sliced in half with seeds removed
1/2-1 cup butter
salt
1 container cottage cheese



Directions:

1.Preheat oven to 400 degrees.
2.Salt the squash and place butter inside.
3.Bake for 30 minutes.
4.Remove squash meat from the skin.
Mix cottage cheese with the squash.

Answer 5

cut it in half and remove the seeds place it in a shallow baking pan with the open side down and enough water to cover the bottom of the pan on about 350, cook until soft to touch about 30 min. Remove turn over so the rind is on the bottom add butter, brown sugar and place back in the oven until squash is cooked this is great and easy.

Answer 6

I like this, it is easy, tasty, and good for you:

Cut in half, clean out seeds, cook in a covered container in the microwave about 7 mins, or until no longer hard. Let cool, spoon out of skin (it is easy after it is cooked!) into covered dish, put in fridge overnight. Next day serve as is. It has more flavor when cold than it does hot, needs no spices or sugar.

Answer 7

I wash the outside of the squash. Pierce it all over like you would a potato and bake whole in microwave. Cool a little and cut in half. Remove & discard seeds. Fill cavity with light butter and splenda, or splenda brown sugar mix. Delicious.

Answer 8

Roasting is good because it brings out the natural sweetness of any vegetable. Also cooking and mashing the same way you make mashed potatoes except use only a small amout of butter and sprinkle with a little brown sugar before serving.

Answer 9

Butternut Squash Risotto

Servings: 4 – 6

Ingredients:

4 tablespoons butter
2 cups winter squash, peeled, seeded and diced
1 onion, minced
1-3/4 cups Arborio rice
1/2 cup white wine
6 cups homemade chicken stock
1-cup freshly grated Parmigiano cheese
1 tablespoon fresh sage, minced
2 tablespoons parsley chopped

Preparation:

Melt butter in a 3 Р4 quart saucepan over medium heat. Add squash and onions and saut̩ until the onion becomes translucent, about 5 minutes.

Add rice and continue to cook, stirring constantly until the rice looks opaque. Pour in wine and simmer until wine is cooked off.

Add two cups of the reconstituted stock and raise the heat to so you have a slow boil. As the rice absorbs the stock, add one cup at a time until it is gone.

Stir in the cheese and sage. Remove from heat, cover and let stand for a few minutes. Stir in the parsley and top with a little more Parmesan cheese before serving.



Butternut Squash, Potato, and Tomato Gratin

Makes 8 to 10 servings

Ingredients:

1 medium butternut squash, (about 1 1/2 -pounds), peeled, halved, seeded and sliced crosswise 1/16 inch thick
salt and freshly ground pepper
2 medium Idaho potatoes, (about 3/4 pounds), peeled sliced 1/16 inch thick
3 medium tomatoes, peeled and thinly sliced crosswise
1 3/4 cups heavy cream
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon finely chopped thyme
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh bread crumbs
1/8 cup freshly grated parmesan cheese
1 tablespoon finely chopped parsley
1 1/2 teaspoons finely chopped chives

Preparation:

Preheat the oven to 350 degrees F. Butter a 2 quart baking dish. Layer half of the butternut squash slices in the baking dish, overlapping them slightly, and season with salt and pepper.

Cover with half of the potato slices, overlapping them slightly, and season with salt and pepper. Top with half of the tomato slices and season with salt and pepper. Repeat the layering process with the remaining vegetables, seasoning as you go.

In a medium saucepan, combine the cream, garlic, thyme and nutmeg and bring to a boil over moderate heat. Pour the cream evenly over the vegetables. Cover with foil and bake for about 45 minutes, or until the vegetables are tender when pierced with a knife.

Meanwhile, in a small bowl, combine the bread crumbs, parmesan, parsley and chives. Sprinkle the crumbs evenly over the gratin. Increase the oven temperature to 400 degrees and bake the gratin, uncovered, for 20 to 25 minutes, or until the crust is golden brown. Let rest for 10 minutes before serving.

Answer 10

Roasted with cinnamon sprinkled on top

Steamed with apples