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lapazfarm
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| Posted: April 19 2006 at 12:04pm | IP Logged
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Ok all you food bloggers and kitchen wizards out there- my ds recently picked up a butternut squash at the grocery and said he'd like to try it. I am all for trying new things, but don't have a clue how to cook it. I was hoping someone here might have a simple recipe for me???? keep in mind the burnt toast on the other thread pretty much sums up my cooking expertise...
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Theresa
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stefoodie
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| Posted: April 19 2006 at 12:15pm | IP Logged
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i'd stick it in the oven and roast it. pour some maple syrup over it, or maybe some crunchy bacon. you can also try lime juice. yummy! a combination of all three will also be nice:)
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stef
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lapazfarm
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| Posted: April 19 2006 at 12:43pm | IP Logged
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Ok. That sounds yummy, and I have those things! Hooray! but...More specific. Whole? Cut in half? Sliced? Peeled? Gutted? Temperature? How long?
See...I am hopeless.
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Theresa
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Meredith
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| Posted: April 19 2006 at 1:02pm | IP Logged
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I vote for the roasting too. You can microwave it first for just a few minutes to peel it more easily then scoop out the seeds. Cube it and toss with melted butter, salt and pepper. It carmelizes in about 40 minutes, don't forget to shake the pan or turn with a spatula every once in a while, so yummy!! Gee, maybe I'll post this one on MY new kitchen blog: Sweetness In The Kitchen
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Natalia
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| Posted: April 19 2006 at 1:30pm | IP Logged
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We liked this soup Butternut Squash Soup.
Natalia
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marihalojen
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| Posted: April 19 2006 at 1:58pm | IP Logged
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I personally like to cut the squash in half and scoop out the seeds then place it cut side down in a baking dish filled with 1/2 - 1 inch of water. Bake it in the oven until it feels soft when you push on the rind. The water steams the meat and results in a super smooth and easy to scoop squash. Then just stir in butter and brown sugar or maple syrup or bacon...never tried the lime, but sounds delicious!
For specifics - I don't really have any  I used to insert in oven with whatever meat or cassarole dish I was cooking. Squashes are very forgiving, maybe try 350 degrees for 40 minutes depending on the size of your squash.
Oh and be very careful cutting the squash as they are very tough, much harder than acorn squash or maybe they just roll about more being rounder???
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Dawn
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| Posted: April 19 2006 at 2:09pm | IP Logged
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We *love* butternut squash. We belong to a CSA and every fall we get pounds and pounds of it!! We bake or boil, mash it up and then do this with leftovers:
Butternut Squash Quick Bread
Makes 2 loaves
(adapted from Frozen Assets by Deborah Taylor-Hough)
3 c. flour (we do 1/2 white, 1/2 whole wheat)
1 t. salt
3 t. cinnamon
1/2 t. baking powder
1 t. baking soda
2 eggs
1 c. oil
2 c. sugar
2 c. mashed cooked butternut squash
3 t. vanilla
1 c. chopped nuts or seeds (I omit)
1. Sift together dry ingredients.
2. In separate bowl, beat eggs; add oil and sugar; cream together.
3. Stir in squash and vanilla.
4. Add dry ingredients; mix well. Stir in nuts.
5. Spoon into two well-greased loaf pans.
6. Bake at 325 for 1 hour.
Freezes beautifully too. 
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stefoodie
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| Posted: April 19 2006 at 2:11pm | IP Logged
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tips on cutting butternut squash: cut the round part away from the thinner elongated portion. i use a heavy cleaver for this. the thinner portion can be halved lengthwise and just roasted that way cut side down on a baking sheet. the round part you cut in half, scoop out the seeds, and roast cut side down as well.
something else you can do with a roasted butternut squash: risotto! if you have leftovers you can cook risotto like you normally would, then add mashed up roasted butternut squash halfway and continue cooking. top with parmesan or romano at serving time.
or try easy ravioli (i say easy because you don't have to make the dough):
take round dumpling/gyoza/jiaozi wrappers, make little mounds of mashed up roasted butternut squash in the middle, top with another wrapper and seal the edges with water (or a flour-water slurry/paste). cook in gently simmering water until dumpling is cooked through. kinda like a pierogi, this is so good with caramelized onions, or again, bacon (heh, i'll take any dish as an excuse to have some bacon!).
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lapazfarm
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| Posted: April 19 2006 at 3:25pm | IP Logged
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Thanks, ladies! These ideas sound delicious! I am printing up this thread to show to ds tomorrow (Tonight he is eating dinner at his buddy's house)and let him decide which recipe to try. Perhaps between the two of us we'll have success! I'll let you know how it goes!
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Sarah
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| Posted: April 19 2006 at 4:18pm | IP Logged
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Also, if will take a LONG time to roast. Plan about 2 hours before dinner, you can always keep it warm if its done first. Its no good if its crunchy.
Covering it will help--with foil.
And maybe try 375-checking on it to make sure it doesn't burn. Add water as needed.
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Topic: Butternut Squash recipe?
