Butternut squash?????

BitterAndTwisted

I often make soup with it without roasting it first. I like it with passata/tomatoes and mixed beans but others blend it till smooth.

I wonder if you could make some sort of dip like you do with roasted aubergines? I expect Rose Elliott will know. I'll just consult her and pop back if she has anything interesting to say.

vasseur

When I make the soup I add some thai green curry paste and some coconut milk then whizz it up. Not exactly low fat but it's a lovely winter warmer

BitterAndTwisted

Rose Elliott has a recipe for butternut squash and goat's cheese gratin. It could probably be made with feta or something similar, very possibly any old kind of cheese you fancy. It only needs a bit of butter, a sweated onion and a clove of garlic, add the boiled and mashed squash and then bung the cheese on top and grill it till it's brown. Sounds lovely.

mummybearx

Thanks for the suggestions everyone, and thank you Pink-winged for the links :-)

Like the 'roasted in the oven with cheese on top' idea, could do that with some bacon sliced up for DH.

The soup is maybe winning out just now, DH just called and he is ill ill ILL with the cold I'm just getting over. Apparently it's all my fault :rotfl: Will be giving him as much sympathy as he gave me over the weekend, cue several arguments tonight haha x

PipneyJane

Any recipe that calls for pumpkin would work for butternut squash. It is a different variety of the same vegetable that's all. Do remember to scrape out the seeds first - they can be roasted and tossed in salt if you're really frugal (sold commercially as pepitas in some countries).

marywooyeah

BitterAndTwisted wrote: »

I often make soup with it without roasting it first. I like it with passata/tomatoes and mixed beans but others blend it till smooth.

that sounds lovely, could you pm me the reciepe please I'd love to try it.

I roast butternut squash in the oven for 40 mins, peel the skin off and smooth light mayonnaise over it and some grated weightwatchers cheese over the top. I find it quite filling and usually have it with vegetables or as a side dish.

I have made butternut squash and bacon risotto before OP that might be an idea for you to try.

Smokemeakipper_3

Well I bought one when I was in the early stages of weaning DS, with the intention of pureeing it. However it still lies on my pantry floor as I never " got round to it". Of course my son is now 13 months old so I should probably bin it. But it's almost like an old friend at this point!
Not very helpful I know. Sorry!

babyshoes

My OH makes a lovely soup by boiling it up in chicken stock with about half the quantity of peeled potatoes. Then whizz it up in the blender and add grated nutmeg, salt and pepper to taste. Serve with a bit of cream stirred in.

BitterAndTwisted

marywooyeah wrote: »

That sounds lovely, could you pm me the recipe please I'd love to try it.

There is no recipe: I just make it up as I go along. Soak a combination of beans overnight and boil them. What kind of beans doesn't matter but I find some butter beans particularly good in this. Meanwhile sweat off an onion or two in some olive oil, butter or whatever is to hand then chuck in the cubed squash with a pint or so of veg stock and some tinned tomatoes or passata, a teaspoon of that lovely smoked paprika and then the beans. Simmer for as long as you like. Add in any herbs or spices you care to. I often add a finely chopped deseeded chilli or two if I feel like it. I can't think of any reason why you couldn't add some other veg that's hanging around needing to be used up. It's soup: you can do what you like.

PipneyJane

Smokemeakipper wrote: »

Well I bought one when I was in the early stages of weaning DS, with the intention of pureeing it. However it still lies on my pantry floor as I never " got round to it". Of course my son is now 13 months old so I should probably bin it. But it's almost like an old friend at this point!
Not very helpful I know. Sorry!

Has it gone soft and wrinkly? Or is it still firm?

Winter squashes such as pumpkin and butternut squash should keep for months if properly stored (cold, dry environment). Once they start to go a bit soft, then they need to be cooked ASAP.