Best way to cook Butternut Squash?? Especially so my 9mth old can eat it too!?

Answer 1

maybe try one of these recipes? (omit the pepper usage?)

COLD BUTTERNUT SQUASH SOUP

INGREDIENTS

- 1 tablespoon margarine
- 1-1/2 cups chopped onion
- 1-3/4 pounds butternut or acorn squash, peeled, seeded, and cut into 1-inch
pieces
- 2 cups Homemade Chicken broth, or canned reduced-sodium chicken broth
- 1/4 teaspoon freshly grated nutmeg
- 1-3/4 cups low-fat (1%) buttermilk
- Pinch of freshly grated nutmeg

DIRECTIONS

Melt the margarine in a large saucepan over medium heat. Saute the onion until
soft, about 5 minutes.

Add the squash, broth, and 1 cup water. Cover and simmer until the squash is
very tender, about 25 minutes.

Transfer in batches to a food processor or blender and puree until smooth. Stir
in the nutmeg. Chill until cold.

Just before serving, stir in the buttermilk; garnish with freshly grated nutmeg.


Roasted Butternut Squash Soup with Caramelized Red Onion
(from ADA)
6 servings/Serving size: 1 cup

1 large butternut squash
5 Tbsp low-calorie margarine
1 medium onion, sliced thin
1/2 cup low-fat, low-sodium chicken broth
2 cups evaporated skim milk
2 tsp cinnamon
1 small red onion, very thinly sliced
3 tsp sugar

1.Preheat the oven to 350 degrees. Cut the butternut squash
in half and scoop out the seeds. Place 2 tablespoons margarine,
the onion, and broth in a casserole dish. Place the squash
halves over the onion mixture and roast, uncovered, until the
squash is soft, about 45 minutes to 1 hour.
2.Puree the squash mixture in a blender or food processor and
pour into a saucepan. Add the evaporated skim milk and
cinnamon and simmer for 5 minutes.
3.Sauté the red onion in 3 tablespoons margarine in a skillet
over medium heat for 5 to 6 minutes. Add the sugar and sauté
until
caramelized, about 4 to 5 minutes. Garnish each serving of
soup with caramelized onions.


Butternut Squash Gratin
Source: Better Homes and Gardens

Makes 8 servings
Prep: 40 minutes
Bake: 10 minutes

Ingredients
1-3/4 to 2 pounds butternut squash
1 tablespoon olive oil Salt and ground black pepper
16 cups fresh spinach
1 cup half-and-half or light cream
1 tablespoon cornstarch
1 cup finely shredded Parmesan cheese
1/2 cup creme fraiche*

Directions
1. Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set
aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices
and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both
sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20
minutes. Remove. Increase oven temperature to 475 degree F.

2. Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted
boiling water, half at a time, for 1 minute or until wilted. Drain and cool
slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a
medium saucepan combine half-and-half and cornstarch; cook and stir until
thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared
dish. Arrange squash over spinach mixture.

3. In a small bowl stir together Parmesan cheese and creme fraiche. Spread
mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash
is tender and topping is lightly browned. Season to taste with salt and pepper,
if desired. Makes 8 servings.


Note: To make your own creme fraiche, in small bowl stir together 1/4 cup
whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with
plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture
thickens. When thickened, cover and chill in the refrigerator until serving time
or up to 48 hours. Stir before serving.


GOLDEN BUTTERNUT SQUASH SOUP

INGREDIENTS

- 1 teaspoon canola oil
- 1 small onion, minced
- 1 carrot, peeled and diced
- 2 (10 ounce) packages butternut squash, thawed
- 1 cup low-fat, low-sodium chicken broth
- 1-1/2 cups evaporated skim milk
- 1 teaspoon nutmeg
- Fresh ground pepper to taste

DIRECTIONS

In a stockpot over medium-high heat, heat the oil. Add the onion
and saute for 3 minutes. Add the carrot and saute for 3 more
minutes. Add the butternut squash and broth and bring to a boil.

Add the milk and simmer on low heat for 20 minutes.

Add the nutmeg. In batches, puree the soup in a blender
until smooth. Add pepper to taste. Serve immediately.

Butternut Squash Soup
* 6 cups (3 pounds) butternut Squash
* 1 tart green apple-chopped and peeled
* 1 cup chopped onion
* 4 1/3 cups chicken broth
* 1 tsp salt
* 1/4 tsp pepper
* 1/4 cup heavy cream or half and half
* chopped fresh parsley for garnish
We add tart apples to this silky-smooth soup to complement the nartual sweetnss of the squash. Serve as a first course or a light supper with tossed salad and warm crusty bread.

Peel squash and seed it. Cut into chunks. Combine squash, apple, onion, chicken broth, salt and pepper. Bring to a boil and simmer. uncovered, 45 minutes. Puree soup in blender. Return mixture to sauce pan and bring to boiling point. Reduce heat. Before serving, add cream and sprinkle parsley.
Makes 2 Quarts

Answer 2

Slit squash in half long-ways.

Scoop out centre and mix in a bowl with rice, chopped onions and some rosemary. Add a little water.

Oil (lightly) the inside of the two halves, return the filling and put halves togeather. Wrap in foil and bake low and slow in the oven. Cook until soft...

You can puree it afterwards for the little one.

You can try this with minced beef as well, though that probably wouldn't appeal to a baby.

Jamie Oliver's book has a really great recipe for Butternut Squash too, though that is a bit more seasoned and would probably need toning down for a child.

Answer 3

Baked Spiced Butternut Squash
INGREDIENTS:
2 small butternut squash
melted butter
cinnamon sugar
PREPARATION:
Brush a jelly-roll pan with butter and heat oven to 350°.
Carefully cut each squash in half lengthwise and scoop out seeds and soft fibers with a spoon. Brush the inside of each squash with butter; sprinkle with cinnamon sugar.
Place squash halves, seasoned cut side down, in the prepared pan. Add about 1/2 cup water to the pan. Bake for 1 hour to 1 hour and 20 minutes, or until the squash is tender. Serve halves immediately or scoop the squash out into a serving dish and discard the skin.
Serves 4.

Answer 4

Butternut squash soup!... fry an onion and a little garlic in a pan with a little oil the add the butternut squash (cut into cubes) cook on a low heat for about 10 mins.. then add a pint or so of veg or chicken stock and leave to cook for a further 20 mins.. when its done, add salt and pepper to taste (optional) squeeze a little lemon juice in and add a little cream or creme fresh to serve.. so tasty!

Answer 5

You wouldn't have to continue making this into soup after baking, but I posted the entire recipe in case you wanted to. It gives good directions on baking the squash.

Butternut Suash and Bacon Bisque
--Mak2 quarts

1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste

1. Preheat the oven to 350ºF. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.

2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.

3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.

4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.

5. Mix in the squash and chicken broth, and return to mixture to a simmer.

6. Remove from the heat, and purée with an immersion blender.

7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper

--Hartford Courant paper

Answer 6

After cleaning and removing the seeds bake the squash. After slight cooling mash the squash and serve it to the baby.
Or if you are on the West Coast go to a grocery store and purchase frozen butternut squash (cut into 1/2" cubes) which can be quickly heated up. C&W brand.

Answer 7

Butternut Squash Pizzas with Rosemary
Yum, yum, yum

INGREDIENTS
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package ready made pizza dough
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Answer 8

I used to struggle with cutting and cleaning the thing before cooking, until I discovered that you can put it in the oven WHOLE and bake. Once it is done, you can cut it like butter and scrape out the seeds with a spoon.

You can puree some of it and mix with a little milk (and sugar if you want) and give it to your baby. For the grown-ups, add cinnamon. Very simple and saves you a lot of time - especially if you have a 9mth old.

Enjoy :)

Answer 9

I have always admired people who make their own baby food, because it is much more healthy than the canned stuff :) Here's a recipe that i scoped out for you:

Sauté some Onion in Olive oil and then add the chicken (or you can cook chicken separate if preferred) then add some water and add the chopped butternut squash.

Steam everything together and then puree with a hand blender.

Enjoy!

Answer 10

Baked Peppered Butter Squash

take 2-3 butternut squash
cut them in half, then spread insides with butter sprinkle in salt and pepper! ( I save my
self a step by putting salt and pepper in the butter I brush the squash with.
(optional: add bits of green peppers inside)
wrap in tin foil and bake at medium heat!
result: Delicious! Do this with pumpkin too!
( U can remove the seeds but U don't have too
I remove the seeds and roast the seeds later
for a snack)!

Answer 11

BUTTERNUT SQUASH SOUP

6 to 8 servings.

1 med. butternut squash (approximately 1 lb.)
3 tart green apples, peeled & coarsely chopped
1 med. onion, peeled & chopped
1/4 tsp. rosemary OR marjoram
1 tsp. salt
3 (10 1/2 oz.) cans chicken broth
2 soup cans water
1/4 c. heavy cream (OR half & half)
Chopped fresh parsley (garnish)

Peel squash and seed. Cut into chunks. Combine squash with apples, onions, rosemary, salt and pepper, broth and water in large heavy saucepan. Bring to boil and simmer uncovered for 45 minutes.
Puree soup in blender or food processor. Return mixture to saucepan and bring just to boiling point, then reduce heat. Before serving add cream. Serve hot with chopped fresh parsley sprinkled on top. Can be made 2 days in advance and reheated.