What ingredients bring out the best in butternut squash?

Question

Whats your fav way to cook it? (on its own or accompanied)

Answer 1

A nice shiny brand new dustbin

Answer 2

Butternut Squash Soup with pickled walnuts:

Sauté some onion in oil for five minutes
Add garlic, pepper
Add the flesh of a prepared squash
Continue to sauté a couple of minutes but make sure the squash doesn’t catch on the pan
Add some vegetable stock and simmer until squash is soft
Liquidise until smooth

To serve, use a shallow bowl: Swirl in some Crème fraiche, then top with some drained, chopped pickled walnuts. Serve with homemade Irish soda bread.

Answer 3

Cut in half and scoop out seeds, cut into chunks. Pre-heat a baking tin, drizzle the chunks of squash with olive oil, then sprinkle with an all purpose seasoning such as the one made by Dunns River, it contains a lovely mixture of seasoning including celery salt, add some whole garlic cloves (unpeeled and lightly squashed) then roast in the oven. If you have any fresh herbs like rosemary or lemon thyme, that is delicious.

Answer 4

I love butternut squash - and have processed for freezing about 50 of them this year (we grow them in the garden).

I peel them, then dice them - put them in a baking dish with a little water, and cover and bake them for about 30 min, at 350' - turn off the oven and let them sit for about 1 hour. I don't put any seasonings in while I'm baking, because sometimes I like to use them in place of pumpkin for breads, pies and cheese cakes. I also use a potato ricer to mash them - after doing them in a food mill last year, the ricer is much faster - and when you're doing a lot of them, fast is good. ;)

When I eat them as a veggie, I season them with a little butter, salt, pepper and a tiny bit of nutmeg - that's it.

When I use them for baking, I put them in a strainer lined with a coffee filter, and let them sit for an hour or so. This allows the liquid to drain off, so I'm left with a dense solid mass. I substitute the drained liquid for what ever liquid the recipe calls for - that way I retain the flavor, yet don't make the final product too soft/mushy/runny.

Answer 5

I love butternut squash but have big problems cooking it well. However, Whole Foods has a squash medley that includes tons of butternut squash, onions, garlic and lots of olive oil- baked.

Answer 6

In a soup -

14oz butternut squash, peeled and diced
1x onion, chopped
Low calorie oil spray
2x teaspoons of cumin
3/4 pint of vegetable stock

Fry onion until just soft.
Add diced squash.
Add cumin and stir.
Add vegetable stock and bring to the boil.
Simmer until squash is cooked.
Pop into blender and whizz until desired consistency is reached.
Eat!
Enjoy!

Answer 7

Butternut is fantastic peeled and baked in he oven like pumpkin. Give it a quick spray with olive oil first. Dust it with ground ginger and brown sugar...yummmm. Also fab as a soup with an onion, butternut pieces and chicken stock. Add a couple of teaspoons of ground coriander, a pinch of salt and some grindings of black pepper. If you like, you can add chilli or cayenne to taste.

Butternut also marries well with cinnamon and nutmeg.

Answer 8

This is a more watery squash and tastes somewhat similar to sweet potatoes. Is great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. Dress it with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

Answer 9

They're quite good with maple syrup and brown sugar.
You can also cut them up into french fry shapes and lightly toss them in a little olive oil, lay them out on a baking sheet, sprinkle them with salt and bake them at 350 for about 30-45mins (until the outside is crispy and the insides are cooked) and they make fabulous oven baked fries. (They taste a little like sweet potato fries)

Answer 10

slice it open and remove seeds
place very thinly sliced onions over the top of the cut face of the squash and drizzle with melted butter
season with salt, pepper and onion powder
cover with thick sliced bacon

bake in 400 oven until bacon is crispy and squash is tender

Answer 11

I like to cut it in half ,scrape out the seeds, add some butter and salt and pepper. Cover it with foil and bake it in the oven until fork tender.