Butternut squash?????

Jorgan_2

Anybody got any suggestions? I bought some this morning, going cheap at the greengrocers, OH says she doesn't know what to do with them.

Mrs_Toxy

I tend to put it in a thai style noodle soup with coconut milk and carrots, or stuff it and bake it in the oven. You can roast it as a side dish but I'm not too keen on that.

growingafamily

I got a fab recipe from a book called "organic cookbook" by Ysanne Spevack (from the library)

Barley Risotto with Roasted Butternut Squash

Serves 4-5
200g/7oz/1 cup Pearl barley
1 Butternut Squash, peeled, seeded and cut into chunks
10ml/2 tsp fresh thyme
60ml/4tbsp olive oil
25g/1oz/2 tbsp butter
4 leeks cut into thick diagonal slices
2 Garlic cloves, finely chopped
175g/6oz/2 1/2 cups chestnut mushrooms sliced
2 Carrotts coarsely grated
about 120ml/4floz/1/2 cup vegetable stock
30ml/2tbsp chopped fresh flat leaf parsley
50g/2oz/2/3 cup grated or shaved parmesan cheese or italian style vegetarian cheese
45ml/3tbsp pumpkin seeds toatsed or chopped walnuts
sea salt & ground pepper to taste

1. Rinse the barley, then cook it in simmering water, keeping the pan part covered, for 35-45 mins, or until tender. Drain. Pre-heat oven to 200 oC/400 oF/gas mark 6.

2. Place the squash in a roasting pan with half the thyme. season with pepper and toss with half the olive oil. Roast, stirring once, for 30-35 minutes, until the squash is tender and beggining to brown.

3. Heat half the butter with the remaining olive oil in a large frying pan. Cook the leeks and garlic gently for 5 minutes. Add the mushrooms and the remaining thyme, then cook until the liquid from the mushrooms evaporates and they begin to fry.

4.Stir in the carrotts and cook for 2 minutes, then add the barley and most of the vegetable stock. Season well and part cover the pan. Cook for a further 5 minutes. Pour in the remaining stock if the mixture seems dry.

5. Stir in the parsley, the remaining butter and half the cheese, stir in the squash. Add seasoning to taste and serve immediately sprinkled with the pumpkin seeds/walnuts and the remaining cheese.


Field mushrooms make a nice alternative to the chestnut mushrooms (more hearty), and can use brown rice instead of the barley cooked as normal then as from step 2.

sallyrsm

Soften an onion with a little oil, add some red thai curry paste as much for as hot as you want..., cook out the spices for a couple of minutes, add a tin of green lentils and a tin of coconut milk, then simmer.. add diced Butternut Squash and simmer until squash is tender. Garnish with fresh coriander. Serve with a naan bread and rice.
Voila! Lentil and Butternut Squash Curry
:-)

Bella79

i chop mine into wedges rub in olive oil and sprinkle with cajun spices and bake high in oven serve with mayo lovely x

buxtonrabbitgreen

I love butternut squash. It is also nice peeled cut up and de seeded and cut into chunks and roasted with some other veg is carrots small tomatoes, and sprinkled with carraway seeds which seem to go very well with squash.

mummyto3_2

Can recommend these:

http://www.channel4.com/food/recipes/chefs/jamie-oliver/butternut-squash-muffins-with-a-frosty-top-recipe_p_1.html

payless

Rissotto - to save me typing I found this http://www.fatfree.com/archive/1998/dec/msg00145.html
which is very similiar to what I do
( I used dried mixed itialian herbs rather than sage )

sazziecee

I had butternut squash at a restaurant this week.

Was roasted and stuffed with curried rice, sultanas and mixed beans, was gorgeous!!

served with salad and baby spuds, yummmy!!

squeaky

Hi all

I've added the recent query onto an older thread full of suggestions and tips, so I hope that you'll find it useful.

A simple search on butternut will show several other shorter threads with some interesting ideas - including one on using it in bread.

HTH