Butternut squash?????

Gigervamp

We love this simple Nigel Slater recipe. I make up some couscous to go with it using the same spices and mix some of the caramelised onions through it. It's delicious.

Algolthedemonstar

Search on line for Jamie Oliver's 15 minute meals and look for chicken laksa. It's an enjoyable difference from everyday soups, and goes a really long way.

Tiffany_Aching

Oh wow! Thank you for all the replies. These ideas and recipes all sound so good, we are going to be living on butternut squash for the next couple of weeks!

Do they keep well? If so then I will get a couple in store whilst they are cheap. Does anyone know how well they freeze if chopped up before freezing? I suppose I could roast them before freezing?

I'm going to be first into our local Aldis tomorrow! lol

Gigervamp

Don't know about freezing, but they do keep very well. Often for weeks.

Steve059

ROOT VEGETABLE MASH

Serves 2

INGREDIENTS

375g of root vegetables, like butternut squash, carrot, parsnip, old potatoes, swede or sweet potato
250ml of water
¼ of a teaspoon of salt
½ a tablespoon of butter
½ a tablespoon of milk

METHOD

Peel the vegetables and chop them into small pieces.

Put the water and salt into a saucepan on a medium heat. Add the vegetables. Bring to the boil, then turn down the heat until it is just boiling. Put the lid on the saucepan and cook for 20 to 25 minutes until soft. Check the water level from time to time and top up if it starts to dry out.

Drain the vegetables and mash with the butter and milkuntil it is smooth and lump free.

ADDITIONS & ALTERNATIVES

Use any combination of vegetables.

Sprinkle 50g of grated Cheddar cheese on top of the vegetables, or even into it as it being mashed.

Use cream, either single or even double, instead of the milk.

Steve059

And finally, as someone mentioned Nigel Slater above, I once did a different but delicious "cottage pie" of his with turkey mince and root mash.

Melaniep101

I just do what Jamie Oliver does, bung it in the oven whole and unpeeled (whilst cooking a joint), takes about an hour. Slice in half lengthways, scoop out the seeds, then have it as mash (add butter and seasoning). Simples!

joedenise

No need to freeze, they keep for a very long time. My sister grows her own and had loads a couple of years ago and she was still eating them in May! - although that is very unusual - but they will certainly keep for a few weeks.

Denise

THIRZAH

Only a few small squash left in our local Aldi at lunchtime today-everyone must have been reading this thread.

Hollyberry

I roast butternut squash with sausages, onions, peppers, potatoes/sweet potatoes, leeks and apples. Drizzle with oil, sprinkle with chili. Add garlic in its paper to roast alongside if you desire. Let it loiter in the oven at about 180 degrees for 45-60 minutes depending on the size of your butternut and potato chunks.