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Butternut squash?????

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  • Punky
    Punky Posts: 450 Forumite
    100 Posts
    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.
    Punky x
  • KittyKate
    KittyKate Posts: 1,606 Forumite
    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
    Gingham_Ribbon Posts: 31,520 Forumite
    10,000 Posts Combo Breaker
    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.
    May all your dots fall silently to the ground.
  • KittyKate
    KittyKate Posts: 1,606 Forumite
    Thanks! (I did search, but found only soup recipes!)
  • morganlefay
    morganlefay Posts: 1,220 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    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:
  • 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
    "The happiest of people don't necessarily have the
    best of everything; they just make the best
    of everything that comes along their way."
    -- Author Unknown --
  • Miró
    Miró Posts: 7,120 Forumite
    Part of the Furniture 1,000 Posts Homepage Hero Name Dropper
    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 :confused:
  • rockie4
    rockie4 Posts: 1,264 Forumite
    1,000 Posts Combo Breaker
    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
    rockie4 Posts: 1,264 Forumite
    1,000 Posts Combo Breaker
    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
    rockie4 Posts: 1,264 Forumite
    1,000 Posts Combo Breaker
    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
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