Butternut squash?????

newlywed

Cut it in half longways. Scoop out seeds. Lay halves (skin side down) in a tray with a bit of water in the bottom. Cover with foil. Bake till soft.

Then allow to cool a little. Scoop out all the flesh just leaving a bit to make the skin stay in shape - mash the flesh with chopped spring onion (or finely chopped red onion), herbs (coriander or sage is nice) and a couple of table spoons of mayo or creme fraiche.

Pile the mashed stuff back into the skins and smooth. Then whizz two slices of bread with a little grated cheese (or parmesan) and sprinkle over the top. Drizzle with olive oil or dob with butter.

(or leave in fridge at this point till later in the evening...)

Put back in oven for 15-20 mins till the crumb top is all crunchy


Eaten regularly for us with smoked pork sausage and gravy!!
Yum!!!

Came from a Good Food mag.

mumto1_2

soup! onion, celery, water/stock, chopped squash, simmer. puree, eat.

Pink.

Hi burp,

There's an existing thread with lots of suggestions and recipes for using butternut squash so I've added your thread to it to keep the ideas together.

Pink

kezzae

Any ideas on what I can do with a Butternut squash???? Please

Little_Vics

ooh - my fav soup!! Chop it up into bite size chunks, add an onion and 4 chopped pealed apples (really), simmer for 30mins in veg stock, add a heap of black pepper and blitz. It's a 0 points weight watchers and is scrummy.LV x

Mamae

Thai butternut squash and chickpea curry is nice. Cook the butternut squash in coconut milk till soft, add thai curry paste, a tin of chick peas, some fish sauce and there you have it. Tastes fab.

Maitane

I make butternut squash soup too but I add chorizo because it's so tasty with it. Butternut squash mash with chorizo or lardons is good as well.

I also make butternut squash risotto for when only carbs will do.

Butternut squash chips/wedges are also gorgeous and it goes fantastically in an Indian style curry with chickpeas.

I've known my mum to make fishcakes with butternut squash instead of potato and her rule is, whatever potato can do, squash is tastier.

ubamother

squash and potato bake. finely sliced peeled butternut squash. Finely slice some baking potatoes. Fine slice some onions.

Parboil potatoes and butternut squash in whatever form of stock you have or like. Layer in deep baking dish with scattering of onions inbetween layers. While you're doing this, boil the stock down to concentrate flavour and pour a little over. Bake until soft and top slightly browned.

This is basic - all sorts of alternatives - use half reduced stock half cream or milk, lots of thyme with the onion layers works well - you can top with cheese and breadcrumbs if you have the urge or add layers of ham. If you boil the potatoes until just cooked rather than parboiled it freezes really well after the layering stage.

helyg

I love butternut squash as a roast dinner: Roast it whole, then slice it in half lengthways, scoop out the middle and mix it with stuffing (if you aren't veggie then it is nice with a proper sausagemeat stuffing) then put the stuffing back into the middle of the squash, put the two halves back together, wrap it in foil and put it back in the oven until its cooked through. Serve it cut into slices with veggies and gravy.

Patchwork_Quilt

Squash Stew

2 T olive oil
1 onion, diced
1 clove garlic, diced
1 lb peeled and chopped potatoes
1 lb peeled and chopped squash
1/2 t cumin
1/2 t mustard powder
1/2 t chilli powder
1 T garam masala

Fry off onion and garlic. Add spices when browned. Add 1 pt veg stock and potatoes. Simmer for 5 mins. Add squash and simmer until tender.

1 can kidney beans
1 can chopped tomatoes

Stir in, season and reheat

I believe this is an Ainsley Harriot (sp?) recipe