Butternut squash?

Question

Please tell me about this vegtable.How do I cook it?Do you have any recipes that I can use?What does it taste like?

Answer 1

Butternut squash bake

Method

Slice each sausage into 2 or 3 chunks
Peel the squash and sweet potatoes, slice into 2 cm chunks
Add the onion and sage, mix well
Add a tablespoon of olive oil, salt and black pepper, mix and transfer to a heavy baking sheet, large enough to accommodate everything in one layer
Bake in a medium oven (190 degrees, gas mark 5) for 45 - 60 minutes, stir the dish once or twice but leave edges of the veg to caramelize
Serve with mashed potato and crusty bread

Ingredients
400 g Lincolnshire sausages
1 butternut squash
1 - 2 sweet potatoes (optional but adds bulk, colour and sweetness)
1 onion, peeled and sliced into rings
A handful of fresh sage leaves, chopped
Olive oil
Salt and black pepper



Stuffed Butternut Squash Ingredients

* 2 very small butternut squashes
* 6 shallots
* 6 tablespoons of olive oil
* 1 clove of garlic
* 2 tablespoons of Balsamic Vinegar
* 2 tablespoons of Dark Soy Sauce
* Half a cup (about 200g) of Walnuts
* A very big handful (50g) of Parsley
* 100g couscous
* half a cup of light chicken stock
* 50g Feta Cheese
* pepper to taste

First preheat the oven to gas mark 6 (200c or 400f)

Slice the Butternut Squashes in half lengthways. De-seed and scoop out the flesh of the squashes. Cut the flesh into rough 1cm cubes.

Roughly chop and sweat the shallots in a frying pan with half the olive oil on a low heat. After the shallots have gone translucent, add the chopped squash, the rest of the oil, the balsamic vinegar and the soy sauce. Transfer it all to on half of a roasting dish.

In the other half place the four halves of the squash skins, with chopped garlic sprinked on the inside.

Roast for 50 minutes.

In the meantime, steam the Couscous over chicken stock and when ready, finely chop the parsley and walnuts and add them to the couscous.

When the squash is cooked, add the squash and onions to the couscous with as much of the now concentrated juices as are still left in the roasting pan.

Use this mixture to fill your squash skins. Crumble a little feta cheese over the top and return to the oven for a few minutes to let it melt before serving

Answer 2

Butternut squash is ...a squash. You can buy it whole or sometimes in sections (halves or quarters) It has a lovely smooth golden hard shell type exterior and a wonderful warm orange flesh. When you buy one make sure it is unblemished (no bruising) and it will store in a coolish place (where you keep other veg) for weeks.

My favourite way to cook it is to roast it around the Sunday roast (takes about the same time as the par boiled roasted pots) I always put the BNS into the oven raw. It comes out soft and caremised around the edges.

You can also cook it as a dessert in a tart with melted chocolate.... take a look at www.bbc.co.uk/food

It tastes similar to sweet potatoe it's a very subtle taste...but delicious.

Answer 3

Get a variety of other legumes - carrots, new potatoes, shallots, swede, pretty much anything of a similar consitency, and place in a preheated oven (about 180-200 deg C or Gas Mark 6/7)

generously fresh black pepper, a small amount of salt, and drizzle with a small amount of cooking oil (try ground nut, it's healthy, nice and slightly different).

some variations -
Try using chantenay carrots, or baby carrots with the base of the sprouting leaf still attached. Add some baby tomatoes halfway through cooking. Add a couple of cloves of garlic, whole (but peeled). In the last ten to fifteen minutes of cooking, drizzle some clarified butter over the top and return to the oven to get a slight caremalisation.

This will be a nice veg accompaniment to almost any roasted or pan fried meat and is full of flavour.

Answer 4

Butternut Squash Soup
butternut squash, peeled, cubed
1 leek or large onion, diced
1 red pepper, diced
dry white wine or vermouth
2 tbls. flour
3 cups soy milk
frozen corn (optional)
salt to taste

Possible garnishes : dill weed and low fat sour cream

Steam butternut squash in vegetable steamer. Reserve 1 cup of the steaming liquid for the soup. Meanwhile braise the onion or leek and red pepper in the wine or vermouth. Add the flour and stir constantly to prevent sticking. Add more wine if neccessary to keep it the mixture moist. Add 1 cup of reserved liquid from steamed squash and 3 cups of skim milk. Add steamed butternut squash and simmer all together so that milk is heated through and soup begins to thicken a little.

Transfer soup to a blender a few cups at a time and puree. After pureeing soup add corn if desired but this is optional. You will need to salt to taste. Garnish with dill weed and sour cream if desired.

It tastes terrific.

Answer 5

Reall is simple

Cut it in half and have a good smell...

When it's cooked it will have a sweeter fuller flavour.

To cook you'll need to cut the stalk off, wash if it's not organic, scoop ou the middle in one (two) pieces. You don't need to peel it, it's all edible (at least I'm still alive). Cut it roughly into cubes as wide as the flesh is deep.

Turn on the oven hot, but not fierce. select a heavy oven proof pan and pop it on your hottest stove top ring, hob e.t.c.

I like onion, garlic, rosemary garlic and bay but please make it up as you go along. cut other ingredients so that they will take the same time to cook as the squash and peel the garlic.

throw all the ingredients (except the garlic) into the pan with a little oil (not olive as if you take it to that heat some of its fats will turn to trans fats (bad)) and seasoning. turn the squash etc. in order to lightly oil it and drop it in the oven. turn again after 5 min. or so and again in another 5. add the garlic so that it doesn't overcook and turn bitter and rancid. you shold also turn the oven down to imprve the flavour but lessen the caramalisation. Near the end add some olive oil to moisten and flavour.

I'd serve with a small hill of butter beans.

have fun.

Answer 6

Buttenut squash is a delicious vegetable that I often use instead of potato in a dish. It has a similar consistency to pumpkin, and it is quite sweet.

One of my FAVOURITE recipes for butternut squash is to put it whole into a very hot oven for about an hour to roast. I then cut it in half, scoop out the pips to throw away, and then scoop out the flesh to mash it with some pulp. I serve it with blackened cumin-coated salmon fillets and spring onions.
YUM.

Answer 7

Tastes delicious: if you like potatoes, chestnuts, those kind of flavours, you'll love it. Cut it up and either boil or roast it - the skin is tough to remove, so cook it first then remove the skin once it's soft. Allow slightly longer cooking time than you would for potatoes. Once boiled, mash it and add butter and freshly ground black pepper. Or roast it in the oven with olive oil - fabulous

Answer 8

butternut squash soup is nice chop it up and cook in with onions, carrots and veg stock then blend, really healthy too. or roasted is nice aswell as a snack just sprinkle with a little olive oil and season (after youve taken the seeds out)

Answer 9

Cut it in half, scoop out the middle if there are any seeds, etc... ut in some butter and brown sugar in the "hole" put on a baking sheet and into the oven at 350 until it is as soft as you want it. Some people like to make it more savory and use bacon in the middle.

Answer 10

Nice to have it simple, it has a sweet flavour and my kids love it diced and boiled with carrots then mashed with a knob of butter, makes a change from carrot and turnip. Tesco sell it already diced with carrot in handy sized bags all ready to cook, handy if you're in a rush.