buttenut

[billyish]

hello u all, new to this Lotty game but watching and reading from all u pros out there. can any 1 give me any recipes butternut cheers  ::)    billyish

[billyish]

[Moggle]

I was just commenting to OH last night that it's nearly time for Pumpkin lasagne again!

We love this recipe:

http://www.bbc.co.uk/food/recipes/database/pumpkinlasagne_70658.shtml

Pumpkin risotto is nice too:

http://www.bbc.co.uk/food/recipes/database/pumpkinrisottowithcr_13723.shtml

And if you ever get near a river cafe cookbook, they have some divine-sounding pumpkin/butternut recipes.

I also love it roasted up with a sunday lunch - roast for around 45 minutes.

[Curryandchips]

I was surprised to discover that winter squash is more delightful when boiled. My neighbour had been crowing on about this for years, but I ignored his comments, as he has a dislike for anything adventurous, and won't go near garlic. And then one day, in a hurry, we tried it ... just a thingy of butter stirred in, and a dusting of pepper ...

[umshamrock]

curry,
do you peel it before you boil it? and HOW do you peal squash? just with a knife? when i make pumpkin pie and stuff i usually roast first so i can just pull off the burned skin.

thanks!

[Curryandchips]

I have always peeled it first, by cutting it up into wedges then slicing the skin off with a large knife. This is only the method which I have used though, I am sure there are others.

[tricia]

We find that butternuts do not need peeling if they are BBQ'd or roasted. The skin can be eaten and I'm sure there are more nutrients in or near the skin ;). Haven't yet tried them boiled but imagine they would need to be peeled if mashing with, say, potatoes.

Tricia

[Curryandchips]

Thanks for that very useful piece of information Tricia ...  :)

[Moggle]

This talk about boiling has reminded me that it is also lovely steamed, and my nan microwaves it too.

I've always eaten the skin when it's roasted too :)

[Jitterbug]

I peel my butternut and hubbard squash (with great difficulty) but worth the effort.  Then boil in a small bit of water with a pinch of salt.  Drain any excess water off, place a thingy of butter and a pinch of cinnamon and mash together.  Then let simmer slowly on low heat to dry out.  Dish up and eat.  Yummy.

You can also add sugar to Hubbard squash and then also dry mixture by slow cooking after mashing.  Delicious!

Jitterbug

[daisymay]

never knew you could eat the skin of butternut squash!?

never fancied it as it looks quite tough...

[Conker]

Butternut and roasted pepper soup...

Here's a firm favourite in our house, even with our two kids aged 6 and 2!

Cut a butternut squash in half and scoop out the middles, along with three or four peppers (any colour).  Place cut side up on a baking tray (one with a lip is a good idea), place a clove of garlic in several pieces (optional!) and roast until all of the flesh is soft (about 40 minutes).

Scoop out all of the flesh from the squashes and put flesh in a blender/processor with the peppers (no need to remove skins).  Zuzz it all up and put into a pan along with enough water to 'let down' to the thickness you like.  Thicker tneds to be nicer than thinner.

Add a whole tub of cream cheese (Philadelphia or supermarket own-brand/full fat or low fat) and cook through until it 'melts' into the soup.

Serve with slabs of tiger bread from Tesco.

Marvellous!

Bob

[Squashfan]

I like butternut squash soup and my OH is nuts for it.

1 butternut squash, roasted (cut in 4 pieces, scoop out seeds, drizzle with olive oil and sprinkle with nutmeg, roast 1 hour at 180C - I also sometimes roast this in advance)
1 med onion, chopped
4-5 cloves garlic roasted (put them in pan with squash)
1 potato, diced
2 carrots, diced
1 bay leaf
1 TBL olive oil
1 thingy butter
1 big glug white wine
water (about 3 cups or most of a boiled kettle)

Method: while squash is roasting, saute onion in olive oil and butter until translucent. Then add potato and carrots, stir to coat, add bay leaf. After a few minutes, throw in a big glug of white wine and water to cover. Once squash is roasted, peel (or leave on if preferred) and plunk in soup. Squeeze out garlic into soup. Give a stir, allow to simmer 15 min covered. Get your hand blender out and whizz up. Serve with a dollop of greek yoghurt or a big sprinkle of freshly grated parmigiano reggiano cheese on top.

Note: if you have an old parmigiano reggiano rind in the fridge, you can plunk that in too in lieu of freshly grated. Fish it out at the end. I've even accidentally whizzed it up to no ill effects.