What can I do with Butternut Squash?

Question

can i eat it alone or...

Answer 1

Cut it in two, remove the seeds, put it on a cookie sheet lined with foil cut side down. Bake it till a fork goes in easily, add real butter, salt and freshly ground pepper. Eat it alone if you wish or use it as a hot side dish.

Bert

Answer 2

Butternut Squash & Almond Cake

Although often thought of as a vegetable, butternut squash is actually a fruit.

It's sweet and creamy texture when cooked, meaning it lends itself beautifully to puddings.

The idea of using squash in puddings can seem a little strange to some, so it might be wise not to let them know what they're eating until after they've enjoyed it!

This recipe is really easy. Simply steam the squash, add it to the other ingredients and bake.

It's a great way of using up left-over squash, too.

Ingredients
1/2 butternut squash (medium-sized)
200g ground almonds
100g fine sugar
100g butter (or equivalent)
2 eggs
1 heaped teaspoon baking powder
Butter for greasing



Method
Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.


Steam in a steamer (or in a large sieve above a pan of boiling water) until soft - about 10-15 minutes. Make sure it's dry before you use it in the cake.


Mash the squash until pureed. Let it cool until warm, if using freshly-cooked squash. If using leftovers, cold is fine.


Pre-heat the oven to 180 degrees C.


Cream the butter and the sugar together, until light and fluffy. You can do this by hand with a wooden spoon or with a mixer.


Add the eggs to the butter and sugar, with 2 tablespoons of the ground almonds and the baking powder. Beat well.


Add the squash and beat well to combine.


Mix in the rest of the almonds. The mixture should be thick, but if it's too thick to stir, add some of the liquid from steaming the squash (cooled), a couple of tablespoons at a time. (Use milk if you don't have any steaming water left).


Grease a 7-8 inch cake tin. Put the mixture in the tin and spread it out evenly. Bake at 180 degrees C for about 45 minutes, until a sharp knife inserted into the middle comes out clean.

Note: if the bake starts to brown too soon, lightly cover it with foil. You might need a longer cooking time, depending on how much squash went in and how your cooker "does" cakes!


Delicious as it is, or serve with cream or custard.

Enjoy!

Answer 3

It is really easy to cook Butternut squash. I usually have it with a meal instead of potatoes. My favourite is mashed. I usually cut the butternut squash into thick slices and then remove the outer tough layer. Then remove the pips. Then I chop it into 2cm cubes, put it in a microwavable dish with a couple of tablespoons of water and microwave it for about 5 minutes. Then give it a stir and test how soft the butternut squash is. If it is too hard I pop it back in the microwave for a few more minutes. Once it has sofened, pour off the excess water and then mash the cubes with some butter. It tastes gorgeous. I also sometimes add some fresh chopped corriander leaves for added flavour. You can also roast the cubes in the oven - after cutting it into 2cm cubes, pout over a little olive oil, give it a good stir and then put them in a baking dish for 30-45 minutes at 200C/Gas 6. If you want to be more adventurous then add some crushed garlic and thyme to the oilve oil and butternut squash before you put it in the oven. Hope you have fun and enjoy the sqush.

Answer 4

Butternut Squash is lovely no matter how you eat it! The three ways I cook it are -

1) Cut in two halves, take the seeds out but dont remove the skin on the butternut, put some foil on a tray and add to them honey and cinnamon sugar and cook in the oven for about half hour to fourty minutes. This is great with roasts etc...

2) Boil it - cut into squares and put in some boiling water and boil until soft. Remove and strain in a colendar / strainer and add milk and butter to make mashy butternut.

3) Boil as above and instead of mashing, keep in sqaures and add to cous cous - its lovely! The mixtures blend well together.

Enjoy!!!!!

Answer 5

One of my favourite dishes ever is the Risotto of Butternut Squash at Le Caprice in London.
I can't totally copy it but try roasting the squash in the oven, skin side down with a little butter and brown sugar for about 50 minutes and at the same time making a creamy risotto with arborio rice, parmesan cheese and white wine and then adding the roasted squash to it chopped into very small pieces.
You can even serve the risotto onto some roasted squash slices for great presentation!
The sweetness of the squash is a perfect complement to the bitterness of the parmesan and the texture goes really well with the creaminess of the rice. YUM!

Answer 6

here is a quick easy and tasty way to do your butternut squash

peel the squash and de seed then cut in chunks heat up a skillet or roasting dish then add a little sesame seed oil toss the squash in the oil and cook for about 2 mins on each side
then add some rock salt black pepper and some sesame seeds and bung in a hot oven for 20 mins thats it simple and easy done
enjoy

s

Answer 7

I was born in Zimbabwe and back home squash is a staple food and can be prepared in many ways. Here are a few recipes I have picked up and used a Butternut squash for -

Cape Malay Butternut

1 lb butternut squash – peeled and cut into ¾” cubes
¼ lb dried apricots – minced
½ cup freshly squeezed orange juice
1 tsp brown sugar
½ tsp cinnamon
1 tbsp butter

Preheat the to oven 350 degrees F. Rub the inside of an ovenproof casserole with oil. Add the squash, apricots and orange juice. Sprinkle with brown sugar, cinnamon, and dot with butter. Cover and bake for 30 minutes, or until the squash is fork-tender.

Futari

1 onion – finely chopped
½ lb butternut squash – peeled and cut into ¾” cubes
½ lb sweet potatoes – peeled and cut into ¾” cubes
1 cup coconut milk
¼ tsp ground cinnamon
1/8 tsp ground cloves
½ tbsp vegetable oil

Sauté onion in a medium skillet until tender and translucent. Stir in all other ingredients and heat to boil. Reduce heat, cover and simmer for 10 to 15 minutes or until all vegetables are tender.


Sautéed Butternut

1 ¼ lb butternut squash, peeled and cut into ¾ in pieces
3 tbsp peanut oil
2 medium onions
Salt and pepper to taste

Place the squash pieces in a saucepan with water to cover and cook for 10 minutes, or until fork-tender. Remove the squash pieces, peel them, and mash them with a potato masher.

Heat the peanut oil in a heavy skillet, add the onion, and cook until lightly browned. Add the squash to the cooking onions, mashing it down with the back of a fork. Cover the skillet and cook for 3 to 5 minutes, or until it forms a brown crust on the bottom.

Uncover and stir, breaking up the crust, then mash, cover and cook again. Repeat mashing and cooking until all the squash is brown like the bottom crust. (You may have to add a bit more oil if the skillet gets too dry).

Season with salt and pepper to taste and serve hot.

Answer 8

butternut squash can be made into a creamy soup. Just heat up cream, mash up butternut squash and add a little salt and pepper. You could mash it and have it wiht your main dish, healthier than regular mashed potatos, you could fry it in a pan with chopped onion and bacon. It can also just be steamed and eaten alone.

Answer 9

Butternut squash Apricot and Almond Chutney

Makes brilliant chutney butternut squash (2lb)with onions (1lb), apricots(8oz) ( fresh or dried, coriander seeds (sprinkle), turmeric( 1tsp), sugar (11/2lb) flaked almonds small packet) and malt vinegar( 3/4pt)

Put it all in a pan and cook for a hour and a half on a slow gas stir needs watching towards the end. Taste it to see if its cooked. can be jarred in sterile jars keeps for a year.

Answer 10

Yes u can eat it alone!!! u can roast it boil it , thinely slice it deep fry it and make butternut squash crisps, or u can make it into a soup add spices and even mix it with other ingredints like sweet pot, onions, very nice in soups.

Answer 11

Make soup ... I seen a lovely recipe in delicious magazine for butternut squash soup with honeyed croutons, however, I seem to have misplaced it.

My cuts it up and roasts it with sweet potato, or mashes it... It's lovely.. works great with a good roast dinner.

goes really nice with chicken...

I think you could probably cut it sideways and stuff the middle, I'm sure my mum has done it before..

There's also different types of them available.