what ways can i cook butternut squash?

Answer 1

Butter Rum Acron Squash

1 (1 1/4 lb) acorn squash
2 tablespoons packed golden brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons butter, melted
2 tablespoons dark rum
Preheat oven to 400F degrees. Butter 13x9x2" glass baking dish. Cut tops and bottoms off squash. Scoop out and discard seeds. Cut squash crosswise into 1/2" thick rings.
Arrange in prepared dish, overlapping slightly if
neccessary.Mix sugar and spices in small bowl. Sprinkle over squash. Drizzle with butter and rum. Cover dish with foil and bake for 30 minutes.
Turn squash over, cover and bake an addtional 15 minutes, or until squash is very tender.


Browned Butter Smashed Potatoes with Butternut Squash Recipe

1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chucks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2- to 3-inch) sage leaves, stacked and cut across into 1/4-inch strips
1/2 cup 1 % low-fat milk (approximate)
Freshly ground black pepper
1. In 3-quart saucepan, cover potatoes and squash with water. Add 1 teaspoon salt. Bring to boil over high heat. Reduce heat, cover and cook until tender, 12 to 15 minutes.
2. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown. Keep warm.
3. Thoroughly drain potatoes and squash, return to pan, and shake 1 or 2 minutes over low heat. Roughly mash with hand masher leaving mixture chucky. Over low heat, gently mix in remaining tablespoon butter and enough for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with browned butter and sage. Serves 4.

Beef Stew With Winter Vegetables
1/2 cup all-purpose flour
3 lb beef chuck, cut into 1 1/2-inch pieces
5 tablespoons olive oil
1/4 cup red wine vinegar
2 large yellow onions, thinly sliced
2 carrots, peeled, thinly sliced
2 cups beef broth
1 cup dry red wine
1/4 cup tomato paste
2 cloves garlic, minced
1 bay leaf
4 fresh parsley sprigs
1 sprig fresh sage or 1/2 teaspoon dried
1 lb butternut squash, peeled, seeded, cut into bite-size chunks
10 oz fresh pearl onions, peeled
1 tablespoon finely chopped fresh parsley
Spread the flour on a large plate. Coat the beef with the flour and shake off the excess. Heat 4 tablespoons oil in a large, heavy, nonstick pot over medium-high heat. Working in batches, add the beef and cook until brown on all sides, about 7 minutes. Using tongs or a slotted spoon, transfer the beef to a plate. Add the vinegar to the pot and cook over medium-high heat, scrapping up any browned bits from the pot bottom. Add the remaining 1 tablespoon oil and the onions. Sauté over medium-high heat until brown, about 15 minutes. Add the carrots to the pot and sauté until slightly softened, about 3 minutes. Add the broth, wine, tomato paste, garlic, bay leaf, parsley and sage. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the meat is almost tender, 1 1/2 to 2 hours. Add the butternut squash to the stew. Cover and simmer until the squash and meat are tender when pierced with a fork, about 15 minutes. Add the pearl onions and cook until just tender, about 5 minutes longer. Stir in the parsley. Season the stew to taste with salt and pepper. Spoon the stew into warm bowls and serve.

Roasted Chicken With Butternut Squash
1 chicken (3 to 3 1/2 pounds), quartered
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
1 teaspoon dried sage
3 tablespoons water
Heat the oven to 450 degrees F. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan. Cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.

Hope you enjoy these!

nfd♥

Answer 2

Roast in the oven (sliced) with a splash of olive oil, sprinkle salt, cracked black pepper and chopped garlic. Add other vegetables eg whole onions, peppers to roast alonside.

Alternatively you could cut off the top, scoop out the seeds and some of the squash. Place it in the oven to partially cook. With the remaining squash - pan fry some onions, garlic, chicken or vegetables and the remaining squash and then stuff this into the squash, sprinkle cheese liberally over the mixture before replacing the top of the squash and pinning with a toothpick. Serve when you can pierce with a skewer or knife. Hope you enjoy it - you can stuff it with anything really, same goes for green/red/yellow/orange peppers and other forms of squash or peppers.

Answer 3

I think Butternut squash is best cut into large chunks (having removed the skin and seeds) and roasted in Olive oil. Takes about an hour with a normal roast.

It is also nice baked, it is a little bland boiled....

Answer 4

this is the nicest of the pumpkin group!! It is soooo tasty! It can be enjoyed in a soup or grilled or baked. My fave is in a tasty open pastry!

A roll of puff pastry, 2 red onions butternut and 500g of feta.

cut your butternut up into cubes about 2cm by 2cm you can leave the peel on.
Place them evenly on a preheated baking tray with some fresh thyme storks placed in the tray. Drizzle with olive oil and place into oven for about 30-40 Min's at 180 degrees.

while that is in the oven slice up your red onion and place in a pan with balsamic vinegar and reduce down until you have soft cooked onions in a delicious sticky sauce. take off heat and cool it down.
Roll our your puff pastry to fit in a square backing tray.
take out you butternut, cool down and peel away the butternut skins.
Place the butternut on the puff pasty leaving about 1.5cm around the edges . put your glazed red onions over the butternut and crumble the feta all over the butternut and onion mixture. Roll the outer edges over the butternut mixture, so it makes a casing. Make an egg wash, it is egg yolk and water and brush it over the edges of the pastry.
Place in oven, preheated at 180 degrees and cook the pastry for 15-20mons, or until golden brown!
It can be enjoyed hot, or cold!
I hope you wil enjoy this as much as I did!

Answer 5

APPLE-BUTTERNUT SQUASH SOUP

1 med. butternut squash, peeled, seeded and diced coarsely
2 c. apples, peeled, cored and diced
1 c. onion, chopped
3 c. chicken broth
1/2 c. half and half
4 tbsp. butter
1/4 c. flour
1 tbsp. curry powder
Salt and pepper to taste

(If using cooked squash, add about 2-3 cups when you add chicken broth.)
Melt butter in soup pot. Add squash, onion, apples and curry. Saute for five minutes with frequent stirring. Do not brown. Add flour and mix well. Cook, with constant stirring for two minutes. Add chicken broth and mix well.

Cover and simmer over low heat for 30 minutes with occasional stirring. Puree in food processor and add back to the pot with the half and half. Milk can be substituted. Bring to serving temperature but do not boil. Add salt and pepper to taste. Serve hot.

Answer 6

I like 'em just baked, too, then splash on some soy sauce, and maybe a little butter if desired.

Soup is nice, too, though.

You can cook them until tender, mash them, and mix in some potato starch or corn starch until you get a nice dough, form into patties, then fry on medium heat for 3 to 5 minutes per side. This gives you a chewy kind of patty. Great with soy sauce, or cook in olive oil and sprinkle with parmesan cheese.

Answer 7

Cut it in half. Scoop out the seeds in the middle. Put about
a tsp of butter or margerine and about 2 tablespoons of
brown sugar in the center. Wrap each half in aluminum foil. Bake at 350 for about 30 minutes or until fork inserted into foil
is soft (same check as you would for a baked potato).

Answer 8

Cut in half, peel, and cut into cubes. Roast on a baking tray with pepper, thyme, and cubes of bacon. Serve with a nice roast beef. Or, cook in vegetable broth, and puree, and you have soup which is yummy too.

Answer 9

Roast them, make soup from them or stew them. Very nice and tasty! My sister cuts them in half lengthways and bakes them, then has it like a jacket potato with the rest of her meal.

Answer 10

I peel, slice them, and roast the pieces like potatoes - but I don't par-boil them first.
I once had them in a restaurant, roasted and sprinkled with sesame seeds- very tasty!

Answer 11

Best way I've learned is as a soup. Rich and Fulfilling.