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butternut squash

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summerspring
summerspring Posts: 1,236 Forumite
in Old style MoneySaving
Hi OS-ers

We should be getting a butternut squash in our veg box this week, but I've not bought or cooked one before and don't really know what to do with it :o

I can only think of chopping it up and serving it roasted as an accompaniment to a roast dinner? Are they flavoursome? How do you usually cook yours? :)
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  • Doveling
    Doveling Posts: 704 Forumite
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    Butternut squash soup is delicious! Lots of recipes for it on the net. x
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  • flopsy59
    flopsy59 Posts: 60 Forumite
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    butternut squash is lovely also do it in roast vegs in oven
  • notanewuser
    notanewuser Posts: 8,499 Forumite
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    I use butternut squash as follows:

    * chopped and steamed with sweet potato ads topping for fish pie
    * roasted with sweet potato to use in a curry
    * roasted with sweet potato and herbs, then add some goats cheese to melt over as a quick veggie supper
    * roasted in small cubes and added to a plain risotto
    * roasted and tossed warm through a salad with walnuts and goats cheese
    * roasted with red onions and red peppers and either served with baked potatoes and soft cheese or blitzed with some veggie stock into wine
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  • Fruball
    Fruball Posts: 5,739 Forumite
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    Butternut is gorgeous roasted along with your roast dinner.

    I always found it a right PITA to prepare as it is very hard until someone told me to microwave it whole. Just chuck in the microwave for 5 minutes, turn over and another 5 mins (no need to !!!!! it).

    I then scoop it out (discard seeds and string) and put lumps onto a baking sheet, drizzle with melted butter (could use oil), shake S&P on and roast in the oven or alternatively, scoop out and use in soups.

    If I do prepare it raw, a good serrated bread knife is what I have found to be the best knife to attack it with.

    As long as the skin isn't damaged, they last weeks and weeks in a cool place so you have plenty of time to decide :D
  • force_ten
    force_ten Posts: 1,931 Forumite
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    another one for butternut squash soup

    we do butternut squash peeled and chopped, onion and two cloves garlic peeled and chopped, one small red chilli deseeded and chopped, one litre veg stock, simmer for about an hour and then blitz with a hand blender

    serve with some nice crusty bread and it is yummy
  • kboss2010
    kboss2010 Posts: 1,466 Forumite
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    You can boil cubes and add to some pasta with sage, a pinch of salt and pepper, a veg stock cube and sprinkle over grated Parmesan for a delicious pasta dish

    I also use boiled cubes added to a tin of tomatoes, mixed herbs, chickpeas, a tsp of sugar and a chopped onion to make a sauce for pasta or rice.
    “I want to be a glow worm, A glow worm's never glum'Coz how can you be grumpy, when the sun shines out your bum?" ~ Dr A. TappingI'm finding my way back to sanity again... but I don't really know what I'm gonna do when I get there~ LifehouseWhat’s fur ye will make go by ye… but also what’s not fur ye, ye can jist scroll on by!
  • Gigervamp
    Gigervamp Posts: 6,583 Forumite
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    There's a Nigel Slater recipe that I love, Stuffed Butternut Squash.

    When I make it, I serve it with couscous that I've added some of the onions to and used the same spices in the water used to rehydrate the couscous. It's really nice.
  • notanewuser
    notanewuser Posts: 8,499 Forumite
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    Gigervamp wrote: »
    There's a Nigel Slater recipe that I love, Stuffed Butternut Squash.

    When I make it, I serve it with couscous that I've added some of the onions to and used the same spices in the water used to rehydrate the couscous. It's really nice.

    Ooh, that sounds lush!
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  • caroc
    caroc Posts: 935 Forumite
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    edited 27 September 2014 at 8:18PM
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    I recommend Thai style Butternut Squash Curry. I have made it several times and it always comes out well. You can use it for other veg too. This is the recipe on 'veg box recipes' website.


    Thai Style Squash Curry

    forums.moneysavingexpert.com This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too. Ingredients

    Serves 4
    • 1 butternut squash
    • 1 medium onion, peeled & roughly chopped
    • 500g of other in-season vegetables, such as runner beans, brocolli, cauliflower, potatoes, carrots, late-season courgettes
    • 1 tin coconut milk (or 1/2 block of creamed coconut, dissolved in 300ml warm water
    • 1 inch piece of fresh root ginger, peeled & roughly chopped
    • 2 cloves garlic, peeled
    • 1 inch piece of fresh lemongrass (optional
    • 1 fresh chilli (or dried equivalent
    • ½ teaspoon ground tumeric
    • ¼ teaspoon salt
    • juice of 1 lime (optional
    • 30 ml oil (e.g. olive oil, sunflower, sesame oil
    You're supposed to make a paste with the spices, but I didn't bother, I just crushed the garlic and chopped up the other things. Stir fry the spices for 2 minutes, add the chopped veg, stir, add the coconut milk and simmer until tender. Also great for using up bits of veg. I found for the recipe a small squash or 1/2 a large one was enough.
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  • aneres
    aneres Posts: 432 Forumite
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    I cube it, spray with fry light, sprinkle some paprika over and then roast.

    I use it as a substitute for rice to go with Curry or Chilli.
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