Does anyone have a good recipe for Butternut Squash ?

Question

I have made ravioli and soup with it and I am wondering if anyone else has any recipes to share today.

Answer 1

Check this site http://allrecipes.com/search/recipes.aspx?q1=butternut%20squash&lnkid=65
there you could find different recipes like: butternut squash casserole, pizza, bisque, soup, bread, layer cake, rolls and more

Answer 2

I have an easy, fabulous recipe.

Peel a butternut squash, cut off both ends, cut in half length-wise and remove the seeds. Then cut into small chunks. Peel 3 carrots and cut into slices and set aside for now.

Saute a diced onion (I prefer red onions) in 2 tbsp of butter. Add 1-3 crushed cloves of garlic, depending on preference.

Add the butternut squash and carrot, as well as 1 cup of chicken (or vegetable) stock and 1 cup of white wine. If you don't want to use alcohol you can increase the stock to 2 cups.

Add 1 tbsp nutmeg, 2 tbsp ground thyme and salt and pepper to taste.

Bring mixture to boil, then reduce to a simmer for about 25 minutes. When squash is soft, puree soup in a blender. You'll have to puree it in 2 or 3 batches so there's room in the blender. It should be a creamy consistency now. Return to pot and add 1 cup whipping cream if desired.

I've found that the soup is so creamy after blending that you don't need to add the cream, which then makes it healthier.

ENJOY!

Answer 3

Oh yes, Butternut squash cake....
I am sorry, the recipe is packed away for moving, but it comes from the Victory Garden Cookbook.......the best cookbook you will ever read. You will love veggies if you don't already.

Answer 4

slice in half length wise dig out the seeds and soft pulp (about 1/2 inch) then put butter in the hole and about 4 tablespoons of brown suger bake in oven in a pan until soft all the way to the skin //// it is simple and fairly fast im not sure about the time but my parents would do this just because it is the only way i would eat squash lol

Answer 5

BUTTERNUT SQUASH RISOTTO
Serves 2

Can be prepared in 45 minutes or less.

1 small butternut squash (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives

Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

Preheat oven to 450°F.

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.

Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.