how to cook butternut squash?

Question

preparing butternut squash?

Answer 1

Squash can be roasted, baked or puréed. Cook a squash, remove the flesh, mash it and serve it that way or make a soup, muffins, breads or even desserts.

Squash really is delicious when baked with brown sugar (or honey) and butter.

Small individual squash can be served whole and when I have these on hand, I usually stuff them with sausage and other meats or other vegetables with seasonings and then bake them.

This squash recipe assumes the larger size that you must cut into portions. Make sure you use a sharp knife when you do so and please be very careful.

This squash recipe is easy and quick, but you will be rewarded with great flavor and smiles from everyone you cook for.

Butternit or Acorn Squash Recipe
Preparation time: 15 minutes. Serves 4.

Ingredients:
Butternut squash
Melted butter as needed
2 tablespoons brown sugar
Salt and pepper, to taste

Instructions:
Wash and cut (be careful) squash in half length wise (if using one medium-large squash, cut again into portion size servings)
Scrape out seeds
Brush the surface of the flesh and the cavity with melted butter (I like a lot)
Place the squash pieces close together, cut side down, on a baking sheet
Bake at 350 degrees F until almost tender (about 35-40 minutes)
Turn squash cut side up and brush again with butter
Sprinkle the cavities with brown sugar and salt
Bake again for 10-15 minutes until the surface is glazed

TA-DA! You're finished. Time to enjoy!

Add butter and serve. You and your guests may want to add your own salt and pepper to suit your individual tastes and/or diets.

Answer 2

I peel it, scoop out the seeds (save for roasting) then I cut it lengthwise and grate it in my food processor with the grating disc which has the larger holes. Then I grate an peeled apple. In a large soup pot I heat up 1/4 cup of extra virgin olive oil (infused with garlic, which is optional) add a well chopped red onion. Add the grated butternut squash and apple,a bout 1 teaspoon of sea salt, a tiny pinch of nutmeg, a tiny pinch of rosemary and enough spring water to cover the squash. Simmer till tender. Add 1/2 stick of butter & stir. Adjust seasoning to your own taste.
Variation: you can add one cubed potato if you like and replace the spring water with chicken broth

Answer 3

Slice it open, scoop out the innards. Dot with salted butter, top with brown sugar and onions. Bake in roasting pan at 350 degrees until fork tender.

Answer 4

to me the best way is to peel skin, scoop out seeds etc, cut into smallish pieces and steam. Mash it with lots of butter and pepper and serve with lamb chops. Just a note if you have leftover uncooked pumpkin that has the seeds taken out, sprinkle the inside with pepper, this will stop it from going mushy and keep in the refrigerator

Answer 5

I like to slice it into rings (remove seeds) and lay on a cooking sheet sprayed with pam. Drizzle with olive oil and bake at 325 about 30 minutes or till fork tender and lightly browned, then sprinkle on some brown sugar and broil till bubbly

Answer 6

roast it. cut it up into medium dice, put in a bowl, add fresh thyme, salt, pepper, garlic, parsley, and coat with olive oil. Roast at 375 for 15 minutes, turn down to 350 and finish for another 20 minutes.