Butternut squash?????

Penelope_Penguin

lucylema wrote: »

I bought a Butternut as it was cheap at Aldi and to be honest, have no idea what to do with it other than look at it! Could anyone give me any inspiration please?

I like to peel, chop and bake with olive oil and nutmeg. I use this with spinach and ricotta in lasagne

As this has fallen from the front page of OS, I'll add this to the existing thread to give you more ideas.

mummyjane

Penelope_Penguin wrote: »

I like to peel, chop and bake with olive oil and nutmeg. I use this with spinach and ricotta in lasagne

Sounds yummy do you have the recipe? Pretty please I am desperately trying to get dh to cut down on meat and try some veggie meals.

southwestmaid

I made a lovely Butternut squash soup yesterday, just chopped the squash (skin still on) added to a pan with onion, a red pepper, curry powder, stock cubes and simmered until soft, then I blitzed with a blender and added some cream cheese with garlic. Had to had some more liquid, tasted lovely!

chompers

i make a squash and coconut curry - v easy once you've tackled peeling and chopping the squash!

i got the recipe in an ASDA magazine once, will try and dig it out....

mrswive

My favourite pasta sauce:-
grate the butternut squash (it cooks more quickly) and cook in a good glug of olive oil. When it has softened and reduced a bit, add a chopped onion and as much garlic as you like. Add some chopped peppers (I find Mr T's diced mixed peppers the cheapest way of throwing a few handsful into pretty much anything) a carton of passatta and some herbs - I use rosemary and sage cos that's what's growing in my garden. Let it simmer for about 30-40 minutes then stir into cooked pasta. I hope you enjoy it as much as we do!
It also freezes really well.
And not to waste anything, I squeeze out the seeds, rinse them, let them dry , then gently toast them in a dry non-stick frying pan, then add salt. My OH doesn't like them much but I love them.

mummybearx

I can't think what to do with it Never actually bought one before, but I have eaten it, so that's half the battle lol

Thinking I could roast half of it, chunk it up and add to a nice simple risotto? The squash is about 30cm long, is half too much for me and DH?

If I use the other half to make soup, should I roast it first then add to soup?

Mind is going blank :mad:

lizzyb1812

I do both of the above. For soup I don't peel but roast in chunks then fry some onion and curry powder, add the roasted chunks, cook for about 30 mins then whizz in the blender - the skin disappears.

I've got no idea how big your appetites are but if you roast half and find it's too much for your risotto you could add the leftovers to your soup. The soup freezes very well by the way.

daisy_darling

Roast the b'nut squash until soft and slightly coloured on the edges, also place a bulb of garlic in foil with a drizzle of oil and sprinkling of thyme and roast with the squash.
Saute an onion in butter until softened, add a couple of teaspoons of ground coriander and then add the roasted garlic pulp and the butternut flesh. Add chicken stock and pepper then cook for half an hour or so, gently. Blitz to a puree adding more stock until you get soup consistency. Serve with a swirl of yoghurt and a few drops of tabasco or any chilli sauce.

oldtractor

I like to cut it into large chunks, leave the skin on and roast in the oven. 40 mins to 1 hr.I tend to roast other veg at the same time eg carrots baby turnips beetroot potatoes .

Pink.

Hi zepsgal,

These threads have lots of ideas and recipes that should give you some inspiration:

Butternut squash?????

Butternut Squash Soup

I'll add your thread to the first link later to keep the suggestions together.

Pink