Butternut squash?????

lizzyb1812

The squash will keep for ages and ages so no rush But if you want to freeze it chunk it up and remove seeds and freeze then use it roasted or in soup later - I have done both.

kittycat204

https://forums.moneysavingexpert.com/discussion/36964

scaredy_cat

butternut squash and lentil curry

Jojo_the_Tightfisted

Steam it in cubes, stir into tomato based curry sauce, use black oink on seeds. Add chutney for sweetness.

Best curry ever.

Barneysmom

My Butternut Squash Soup recipe (mostly I made it up and it is gorgeous)

Chop an onion and sweat it in a pan of olive oil for a few minutes.
Then throw in half a chopped butternut plus 1 carrot and stir it all in.

You can add 1 or 2 chopped cloves of garlic here if you like it.

After a few minutes (or when you start getting bored) add a pint and half of boiling water with 2 chicken oxos mixed into it.
Then add 1/2 a teaspoon of dried ginger, 1/2 teaspoon of dried mixed herbs and some salt and pepper.

Bring it to the boil and just before you turn it to simmer add a handful of red lentils.

Starting to smell really good now :cool:

If you have some frozen sliced peppers in the freezer, throw a handful of those in now, then bring back to the boil and simmer for about 20 minutes.

Blitz with one of those stick things or a blender, then if you have some fresh cream, pour a good old glug of that into it and stir like a little devil!

Lovely!!

You can probably freeze it but it never gets that far in my house, it's all gone quick as a flash

Stephen_Leak

This also works with pumpkins before (using up the flesh from a lantern) and after (when they're being sold off cheap) Halloween. Vampires should, of course, omit the garlic.

BUTTERNUT SQUASH SOUP

Serves 2

INGREDIENTS

500g of butternut squash
1 clove of garlic
½ an onion
1½ tablespoons of oil
½ a tablespoon of lemon juice
½ a teaspoon of mixed herbs
1 vegetable stock cube
500ml of water

METHOD

Cut the butternut squash into quarters, remove the peel and seeds, and chop it into 2cm (1 inch) pieces. Peel the garlic and cut it into quarters. Peel the onion, cut it in half, chop one half into 2cm (1 inch) pieces and save the other half.

Put the oil into a saucepan on a medium heat. Fry the garlic and onions for about 2 minutes until the onion is soft but not coloured. Stir frequently to stop it sticking.

Add the butternut squash and continue to cook for another 3 minutes. Stir frequently to stop it sticking.

Add the herbs, lemon juice, stock cube and water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for another 20 minutes until the pumpkin is soft.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

Add ¼ of a teaspoon of ground ginger, at the same time as the herbs and lemon juice.

Garnish with either a swirl of either crème fraîche, fromage frais, natural yoghurt or single cream, or a sprinkle of chopped chives or parsley.

KitKat00

I roast it with some honey

[Deleted User]

We have butternut squash mash as an alternative to mashed potato. Peel and de-seed it then cut into chunks and steam it until it is cooked through about 20ish mins. I blitz it with a stick blender and add a nut of butter and salt and pepper, to your personal taste, it's delicious and goes with sausages, chicken, gammon very well. Enjoy.

tulip12

Some great suggestions here, we love soup made with ours but will definitely try some of the other ideas too. I was lucky enough to get a couple of organic ones reduced to pennies recently, so will use them up now I know of other great ways to use them,

macma

We grow our own and do lovely root roast with parsnips,potatoes and onions,when they are looking like they won't store for much longer I make up a batch of hot curry sauce add the cubed squash.I cook it for a few hours in the slow cooker and when cold,portion and freeze.It's great served with sausages and rice or anything that needs a "perky" veg