Butternut squash?????

Punky

Today I made risotto

Olive oil
Onion
Risotto rice
Butternut squash
Veg stock
Garlic & Herb soft cheese
Torn Basil leaves

Fry chopped onion and oil with risotto rice. Add chopped up squares of Butternut Squash. Slowly add veg stock - stiring as you go. Once the rice has absorbed all the liquid add the cheese and torn basil leaves.

KittyKate

Hi all, well I've wanted to try butternut squash for ages - but I don't want to make a soup with it.

I have most herbs etc, some mince, potatoes, loads of various fresh veg (carrots, leeks, brocolli..) , cheese...

How can I make a Sunday meal out of this for me and the OH?

Gingham_Ribbon

Hi Kittykate. There was a good thread about this so I've added your post to it to keep all the answers together. You'll need to read from the start to get all the info.

KittyKate

Thanks! (I did search, but found only soup recipes!)

morganlefay

I saw Hugh Fearnley-W do a thing like this. There wasn't a recipe so I made this up and it was fab - brilliant for a veggie maincourse. Even my OH who is a confirmed meat eater was happy with this as a main course, and not a whiff of meat in sight:

Stuffed Butternut Squash

Chop 1 onion and sweat in a bit of butter/oil till soft but not brown
Halve squash and scoop out seeds and then elongate the 'hole' if it doesn't go all the way up the narrow end (you want space to put the stuffing in)
Tip cooked onion into a bowl and add crumbled feta (as much as you fancy but use plenty), fresh or dried herbs (I used fresh thyme) about 1 tbs Worcester Sauce and about 1 tbs pine kernels. Could also add squirt of Tomato puree or a bit of chopped, tinned tomato - whatever !
Put squash in oiled baking tin, and rub a bit of oil over top, flat sides of squash.
Cover with foil and roast for about 30 mins at Gas 5/6
Take off foil and roast for about another 10 mins so that tops of stuffing go crispy and a bit brown. Make sure flesh of squash is soft before serving.

I think there are endless other stuffings you could do - bacon, sausage, etc etc. It was really good and I was very surprised as it was so simple.:rotfl:

competitionscafe

You must try this risotto - it's gorgeous, especially if you use a good homemade chicken stock:
Roasted butternut squash and sage risotto with pinenuts
http://www.bbc.co.uk/food/recipes/database/roastedbutternutsqua_67878.shtml

Miró

Help! I have a glut of butternut squash this year. Apart from soup...what else can I do with the things please? I'm sure I've heard of butternut squash bread...can it be made in a BM and is it a 'proper' bread or is it more of a cake-type thing? Also, can the seeds be used...as in roasted????


Any butternut squash experts out there

rockie4

Butternut Squash & Barley Stew

Servings 2

1 large butternut squash, peeled and chopped into 1cm pieces
2 red peppers, chopped into 1cm pieces
1 large onion, chopped
2 cloves of garlic, chopped
60 grams pearl barley
1.5 pints of vegetable stock (preferably made from Marigold Bouillon powder)
3 tablespoons of tomato passata
Frylite cooking spray
Seasonings

Spray liberally with Frylite and roast the chopped BNS and red pepper in a hot oven for 20 minutes until soft. Remove from oven and put to one side.
Fry chopped onion and garlic in frylite until soft. Stir in the pearl barley and roasted veggies for a couple of minutes.

Then add stock and passata and leave to simmer for 25 minutes, until the barley is plump and soft, and the mixture is quite thick.






Butternut squash risotto

1 onion, chopped
Half tsp of coriander
Half tsp cumin
150g Arborio rice
500ml hot vegetable stock
6oz butternut squash cut into small pieces
1 courgette – diced
2tbsp frozen peas
Fresh parsley
Seasoning

Soften onion in frylight, add spices then rice and stir.
Add stock a ladle at a time and simmer for 10 mins.
Add squash and courgette, keep adding stock, cook for a further 5 mins, add peas.
When all stock absorbed and rice is tender and creamy, remove from heat and add parsley.



Moroccan Vegetable stew
Serves 4
Freezing not recommended
1 red onion cut into wedges
1 large butternut squash peeled & chopped
1 sweet potato peeled & chopped
! red pepper de-seeded & chopped
1 aubergine chopped
1 tsp ground ginger
1tsp ground cumin
1 tsp ground cinnamon
half tsp chilli flakes
half pint veg stock
400g can tomatoes
420g can kidney beans – drained
200g couscous
50g raisins
handful chopped mint

Spray a large pan with frylight, add onion, squash, sweet potato, red pepper and aubergine, stir well, add spices and chilli flakes, stir again, cover and leave to cook over a very low heat for 5-6mins.
Add stock, kidney beans and tomatoes and bring to boil, cover and simmer for 20-25 mins until veg is tender.
Cook couscous according to pack instructions adding raisins.
Season to taste and serve with couscous and sprinkled with chopped mint.

rockie4

Roasted butternut squash and tomato gratin (serves 4)

1 large butternut squash (~1.2kg), peeled and cut into 2cm cubes
2 tbsp pumpkinseed oil
8 cloves garlic, peeled
1 large onion, chopped
400g tin chopped tomatoes
½ tsp cayenne pepper
large handful of fresh flat-leaf parsley, chopped
2 slices bread
35g parmesan, grated
2 reduced fat mozzarella balls, sliced

- toss the butternut squash with 1 tbsp pumpkinseed oil and 5 whole cloves of garlic
- season with salt and pepper, and roast at 190°C for 35-45 minutes, until soft and caramelised
- meanwhile, crush the remaining garlic, and fry with the onion for 10 minutes, or until softened
- add the tinned tomatoes and 100ml water and simmer for 10 minutes, until most of the water has evaporated
- add the cayenne pepper and half the parsley to the tomato sauce, then spoon into the base of a gratin dish
- once the squash is cooked, remove the cloves of garlic, and put them in a food processor with the remaining parsley and pumpkinseed oil, bread and parmesan. Blend until finely chopped
- place the squash on top of the tomato sauce, lay the slices of mozzarella on top, then sprinkle over the breadcrumb mixture
- return to the oven and bake for 15 minutes, until the mozzarella is melted and breadcrumbs are crisp


Squash, bean and tahini casserole (serves 6)


1 large butternut squash, peeled, deseeded and chopped
1 onion, chopped
2 celery sticks, finely chopped
2 carrots, peeled and chopped
2 parsnips (~270g), peeled and chopped
1 red pepper, chopped
1 green pepper, chopped
bunch of spring onions, chopped
400g tin butterbeans, rinsed and drained
400g tin borlotti beans, rinsed and drained
400g tin chopped tomatoes
¾ pint vegetable stock
60g tahini
2 tbsp lemon juice
2 tbsp soy sauce
handful of chopped fresh parsley

- put all the ingredients except the tahini, lemon juice, soy sauce and parsley in a large saucepan, cover and simmer for 30 minutes, or until vegetables are tender. The squash should just be starting to disintegrate at the edges so that it thickens the sauce.
- add the remaining ingredients and season to taste






Pasta with squash and mushrooms (serves 2)

140g dried pasta
1 small BNS, peeled and chopped
1 onion, chopped
2 cloves garlic, crushed
40g pinenuts
250g field mushrooms, sliced
250g spinach, shredded

- cook pasta in boiling water. When it has 8 minutes left to cook, add the squash
- meanwhile fry onion for 5 minutes, until softened slightly
- add the garlic and pinenuts, and cook for a minute
- add mushrooms and cook for about 10 minutes, until mushrooms are tender
- stir in spinach and cook until wilted, then season well
- drain pasta and squash and mix with the mushroom mixture

rockie4

Smoked Butternut Squash Chilli


2 large onions, chopped
1 red chilli, deseeded and chopped
2 crushed cloves of garlic
2 tsp smoked paprika
1 tsp ground cumin (or cumin seeds if you've got them)
1 BNS (c800g), chopped into slightly bigger bits than the sweet potato (cos it cooks a bit faster)
450g sweet potato, chopped into 2.5cm cubes
2 cans chopped tomatoes
2tbsp tomato puree
2 peppers, chopped into large chunks
1 can mixed beans
fresh coriander to garnish (optional)

- Fry onion and chilli for 3mins
- add garlic, BNS, sweet potatoes, cumin and paprika and cook for another 3 mins on a high heat, stirring to make sure the spices don't get burnt
- Add tomatoes, puree, and 300ml water
- Season
- Simmer for 20mins
- Add the peppers and simmer for a further five mins
- add the beans and simmer for another five mins
- Adjust seasoning and garnish with fresh coriander if you like



Phew! Will those do for starters?? I've got more if you want them!:D