Butternut squash?????

poorly_scammo

I use it as one would use mashed potatoes for toppings such as Shepherd's pie.

Sweet veg such as pumpkin and parnsips can take spice easily so I often put nutmeg, cinnamon and chilli on mine when roasting. It doesn't have to taste hot if you use a smallish amount.

I also use it in a stew with bacon and chickpeas.

pollyanna24

How strange! I am compiling my own recipe book and just yesterday came across a recipe I liked the look of for butternut squash. I'll copy and paste it below.


[FONT=Verdana, sans-serif]Butternut Squash and Bacon Scones[/FONT]


[FONT=Verdana, sans-serif]Oh-so-moreish straight from the oven, or pop into your packed lunch and enjoy cold the next day. [/FONT]


[FONT=Verdana, sans-serif]Makes: About 12 scones [/FONT]


[FONT=Verdana, sans-serif]Takes: 20 minutes to make + 55 minutes to cook [/FONT]


[FONT=Verdana, sans-serif]Ingredients [/FONT]
[FONT=Verdana, sans-serif]1 butternut squash (about 500g butternut squash flesh)[/FONT]
[FONT=Verdana, sans-serif]1tbsp olive oil [/FONT]
[FONT=Verdana, sans-serif]200g unsmoked back bacon [/FONT]
[FONT=Verdana, sans-serif]450g self raising flour[/FONT]
[FONT=Verdana, sans-serif]1tsp baking powder[/FONT]
[FONT=Verdana, sans-serif]80g unsalted butter, cut into pieces[/FONT]
[FONT=Verdana, sans-serif]1 large handful fresh herbs, finely chopped (optional)[/FONT]
[FONT=Verdana, sans-serif]300ml semi skimmed milk [/FONT]
[FONT=Verdana, sans-serif]40g Cheddar cheese, finely grated [/FONT]
[FONT=Verdana, sans-serif]
[/FONT]
[FONT=Verdana, sans-serif]1 Preheat the oven to 190C/fan 170C/Gas Mark 5. Grease two baking trays. Peel the butternut squash and cut the flesh into small pieces. Put onto a baking tray with the oil and roast for 40 minutes or until cooked. Cook the bacon on a tray alongside for 10 minutes or until cooked and golden. [/FONT]


[FONT=Verdana, sans-serif]2 Put the flour and baking powder into a large bowl and rub the butter into the flour. Add the butternut squash, snip the bacon into small pieces and add along with the herbs, if using, and mix. Add almost all of the milk and mix together. [/FONT]


[FONT=Verdana, sans-serif]3 Dollop about 12 spoonfuls onto the trays. Brush the tops of the scones with a little milk, sprinkle with the cheese bake for about 15 minutes until golden.[/FONT]

xmillyx

I cut them in half and stuff them with bacon/cheddar or stilton/walnuts and roast

PlymouthMaid

I cut them into chip shapes and bake them with paprika and have them instead of potatoes which is great for my weightwatcher type meals.

Emm-in-a-pickle

I love butternut squash but OH wasn`t as keen till I tried this-
Cut the thin end into round slices almost 1 inch thick. Brush side 1 with olive oil, sprinkle fresh or dried thyme, put slices side 1 downwards on baking sheet, brush side 2 same and sprinkle more thyme. Roast. Even skin is scrummy!
A couple of mins in microwave makes it easier to slice.
Use the bottom part after scooping innards to add to curries, casseroles, or with other roasted veg for spag bol sauce.

Kittenkirst

We played around a lot with butternut a few years ago: butternut and sage ravioli was a personal favourite. Also made butternut into cinnamon rolls and bourbon and squash cakes. Recipes all on my blog (if it helps anyone) : http://returnto0z.wordpress.com/2012/10/16/cinnamon-butternut-squash-rolls/?relatedposts_exclude=438

superrhinos

This thread may help too:-

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

Cazza

This receipe from Waitrose is really nice... http://www.waitrose.com/home/recipes/recipe_directory/c/chorizo__bean__pepper_and_butternut_squash_chilli.html

LutonGirl

I had the veggie option at a function recently, and it was lovely. I didn't have a recipe so I made it up as I went along for my veggie OH and it tasted just like I remembered. I’m not a great fan of ginger, other than in a cake, but this was lovely.

Butternut Squash, Tomato and Ginger Bake

• Butternut squash, in half lengthways.
• Roast in the oven till soft.
• Scoop out the flesh and keep the shells.
• Mash flesh with a bit of butter, salt and pepper and half a tin of drained chopped tomatoes (I used a whole tin and it was a bit sloppy, half would be enough).
• Then add a teaspoon of ground ginger. Mix well. (put more in if you really like ginger)
• Put the mix in the shells and put grated cheese on the top.
• Return to the oven till the mix is hot and the cheese has melted.

I drizzled some balsamic glaze over and served it with an Ainsley Harriot Morrocan cous cous. Luvverly.

The next time I made it, I halved the quantity of tinned toms and put the cous cous in the mixture before filling the shells and putting it in the oven.

Steve059

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. 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.