Topic: Butternut Squash

[Roy Bham UK]

Can someone please give me a simple recipe using my very valued (I did have three but one was nicked) Butternut squash ::) never cooked one or ate one and they just look delicious.

Many thanks in advance. ;)

[redimp]

Curried Butternut Soup

You can make this rich soup with any kind of squash, or even sweet potatoes.

8 cups cubed peeled butternut squash (about 2 pounds)
Cooking spray
1 tablespoon butter
2 cups chopped peeled Granny Smith apple (about 3/4 pound)
1 1/2 cups finely chopped onion
1/2 cup thinly sliced celery
1 bay leaf
2 teaspoons curry powder
1 garlic clove, minced
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

Preheat oven to 400°.
Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.

Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.

Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese.

A La Covent Garden Book....

900g butternut squash
40g butter
350g potatoes
1.2 litres veg stock
100 mil single cream (I use double)
salt and pepper

3 tablespoons sunflower seeds to garnish

cut the butternut squash in half and scoop out and discard the seeds. Place in a roasting tin and dot with 25g of the butter. Bake for 1 hour at 160 c until softened and caramelising.

Toast the sunflower seeds in a dry frying pan until brown, and leave to cool.

Melt the remaining butter in a large saucepan, add the potatoes (cubed) and the stock and allow to simmer until potatoes are tender.

Allow the squash to cool a little then scoop out the flesh and puree in a blender with the potato mixture. Pour into a clean saucepan, stir in cream and taste to season.

garnish with toasted sunflower seeds.


or Tagliolini con la Zucca to give it its proper title Wink

1 lb pasta or however much you want Very Happy
3 lb squash
2 oz butter
l leek
1 stick celery
chicken or veg stock
salt & black pepper
grated nutmeg
1/4 pint double cream OR
4 oz fromage frais
3 oz freshly grated Parmesan

Melt half the butter in a pan and add chopped celery & leek. Peel, deseed pumpkin etc, cut into thin slices. Add to the leek and celery and cook for a few mins. Add a little of the stock and cover. Cook for 20 mins adding more stock from time to time to keep moist. While the pumpkin mixture is cooking you can prepare the pasta. At the end of the pumpkin cooking time add the seasoning and nutmeg to your liking then process in a blender etc. Return to the pan and cover to keep warm. Add the cream or fromage frais to the sauce and mix well to combine, stir in the remainder of the butter and parmesan. Stir the sauce into the pasta and serve in wam bowls.
 

Shame he won't read them :D

[Admin aka Dan]

Blimey,

What a great selection of recipes!

We had a few butternut squashes this year, absolutely lovely.

Dan

[supersprout]

blimey rc :o yum yum
glad you both had nutterbuts Roy & Dan, I have ONE :-\

Add these to rc's selection?
http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,91/topic,25541.0
http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,91/topic,25480.0

 :)

[Rosyred]

Wash and cut into quarter's, take out seeds, rub in olive oil and crushed garlic and roast on meduim temp covered with foil till soft.

[artichoke]

I have two butternuts! And one given by a friend.

Mine are sitting out of the frost on top of the microwave waiting for my turn to cook (husband cooks for 2 weeks, which have just started, and he regards anything related to a courgette as pure poison).

When it's my two weeks, I let rip, but have to disguise Cucurbitaceae as something else.

One thing he WILL cook is stuffed marrow, for some reason - and he seems to accept my huge Curcubita pepo Tromboncino as "marrows".....  I see a bag of mince in the fridge, and he has laid claim to a section of Tromboncino that I was about to disguise as soup.

Does anyone else have to disguise their produce for their spouse?

[Roy Bham UK]

;) That's what I was after Rosyred, a nice simple way of cooking a Butternut squash, that will do nicely thank you. ;D

[trojanrabbit]

Fantastic things roasted, definitely.

We really like them (well squashes in general) in risotto - chop and boil separately until soft and add some of the water with your stock. Add the cooked squash along with bacon and other stuff near the end of cooking the rice.
Can type out a proper recipe if people want...

[Tulipa]

I have made this a couple of times recently, very popular, never managed to let any go cold!

http://www.weightwatchers.co.uk/food/rcp/index.aspx?recipeid=7011562

Spiced Butternut Squash Salad.

T.