Butternut squash?????

curiousralphy

Butternut Squash & Bacon Soup

1. Peel and roughly cube (large or small pieces, doesn't matter) butternut squash and roast in a little olive oil with some sea salt at 200C until tender and just starting to brown. Takes an hour or two but you only need to check it every 30 mins or so.
2. Once cooked add to blender and for every 100g of squash add 100ml of water.
3. Cook 2 -3 slices of bacon in frypan using a little olive oil and add to blender. Blend until smooth.

Keeps in the fridge for 3 days, not good in the freezer, nice served as is or with some extra bacon pieces lightly fried and added when serving. It's sweet and salty at the same time, one of hubby's favourites.

kboss2010

Tiffany_Aching wrote: »

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

aldi fruit and veg lasts AGES! I once had a cabbage in my fridge for 3 months before it started to wilt (i forgot about it for ages and then kept it as an experiment lol)

datlex

It is nice mashed up then used as topping for fish pie instead of potatoes.




p.s. It freezes fine, you can buy it frozen.

[Deleted User]

<<<

Steve059 wrote: »

BUTTERNUT SQUASH SOUP
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.>>>




This looks really good ,does this soup freeze well ??? as I live alone and like to make extra to put into my freezer

scaredy_cat

http://www.goodtoknow.co.uk/recipes/537060/butternut-squash-stuffed-with-lardons-apple-and-walnuts

it is also nice roasted then topped with chilli, or made into a curry (sw recipe)
Butternut squash, red lentil and spinach curry

Fry Light
1 large onion, peeled and chopped
1 medium butternut squash peeled, deseeded and chopped
2 tbsp medium curry paste
1 x 200g can chopped tomatoes, drained but retaining the liquid
Vegetable stock (Vecon and hot water)
100g dried red lentils (I have used green lentils)
Baby spinach

To serve
Heaps of boiled rice
Very low fat natural yogurt, if liked

method

1. Heat the oven to 170°C/Gas 3. Spray a heavy, ovenproof pan with Fry Light and cook the onion with the lid on for 5 minutes until softened. Add the butternut squash, tossing with the onion then cook for a few minutes again with the lid on. Stir in the curry paste and tomatoes.

2. Add the vegetable stock to the retained tomato liquid, until the tomato and stock mixture is up to 600ml. Add to the pan along with the lentils. Stir well and bring to the boil, then remove from the heat and place in the oven for 30-45 minutes, depending on the size of your butternut squash chunks.

3. The curry is cooked when the sauce has thickened and the lentils are tender but still whole and a knife slides into the butternut squash easily.

4. Remove from the oven and stir in a handful spinach. Replace the lid and leave to stand for a few minutes until the spinach wilts. Serve with the rice and a swirl of yogurt.

Tip: If you prefer a less spicy curry, you can either reduce the curry paste slightly or serve it with extra very low fat natural yogurt.

kboss2010

I think everyone in the country has rushed to Aldi to buy squashes... None left at my local store and I had to dig to find a basket of onions lol!

Kathy535

If you fancy something sweet, these are gorgeous and very easy

http://www.bbcgoodfood.com/recipes/1660650/pumpkin-passion-cupcakes

mrsbris

Oooo one of my favourite vegetables!!

I cut them in half and roast them drizzled with olive or sunflower oil. Then scoop out the flesh and it'll keep in the fridge for about five days. Then I'll use it in various dishes throughout the week such as:

Chicken and butternut squash risotto/pasta
Pasta and butternut squash with creme fraiche (similar with mushrooms and spinach to make a lasagne - having this tonight!)
Butternut squash and blue cheese pizzas
Butternut squash and feta frittata

However I often make soup or curries (thai curries with coconut work well). And in Hugh Fearnley Whittingstall Veg cookbook there's even a recipe for cake containing pumpkin/squash. I'm sure you'll find a recipe for that if you google it.

Never frozen it though but am sure as a mash/puree it'd freeze quite well.

Fruball

If you hate peeling and chopping butternut, put the whole thing in the microwave (you don't even need to pierce it) and cook on high for 5 minutes, turn over and cook for another 5 minutes.

Then scoop out the flesh.

I like to put scoops on a baking sheet, spray with frylight and bake in the oven until golden.