butternut squash recipes

[Andy Hamilton]

I always end up making either a curry or just roasting butternut squash. We should have a few soon so any better ideas?

[Shirley]

soup springs to mind!!

bread - PUMPKIN OR BUTTERNUT SQUASH BREAD

3 c. white sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger (opt.)
1 c. oil
1 c. water
3 1/2 c. flour
2 c. pumpkin or 2 c. butternut squash, cooked & cooled
4 eggs or cholesterol free Egg Beaters

Combine dry ingredients. Add water, oil and pumpkin or squash. Pour 1/2 full into 3 greased and floured 9"x5" loaf pans.
Bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.

cake :
BUTTERNUT SQUASH CAKE

2 c. sugar
2 tbsp. cinnamon
2 tsp. baking powder
1/4 tsp. salt
4 eggs
2 c. flour
2 tsp. pumpkin pie spice
2 tsp. baking soda
1 c. Crisco oil
2 c. butternut squash

Cook and mash the butternut squash (it may also be frozen). Mix all ingredients in a bowl. Put in a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees for 45-50 minutes. Allow to cool. Makes 12-14 servings.

ICING:

8 oz. cream cheese
1 stick butter
1 tsp. vanilla
1 lb. confectioners' sugar

Mix ingredients together. Adding the sugar, in stages, until the desired consistency. Cover cake generously. Makes 12-15 servings.


yum - the above two recipes come from a long list of recipes on cooks.com

I've not had much success with my butternut squash... they've got flowers, but plants are small and I doubt they'll do anything at this late stage

[funkypixie]

Mmmm. I like it cooked in orange juice and mashed with butter and pepper.

Or cut it in half, score the flesh, fill with OJ and bake in the oven until tender.

Anna x

[Hepsibah]

There was a recipe posted on ACL about a year ago by Hotluca. I've made it about twenty times now and everybody loves it. It's serious comfort food.
roast pumpkin red thai curry soup Scroll down the page a bit to find it.

[Millymollymandy]

Pumpkin pie - I've just made some with last year's butternut which I froze already mashed up and weighed up, so it was easy to make.

I think I have already posted the recipes on here plus a pumpkin and coconut milk curry recipe. If not, shout and I'll post them!

[*stuffed*]

I love pumpkin pie, that is the main reason I have grown squash this year for the first time. Some will get used for soup or roasting or mashing with spuds but pumpkin pie beats them all.

[wulf]

How do you roast it? Since I got Jamie's Italy for Christmas, I have successfully tried several variations of his suggestions to chuck in some fresh sage, a broken up cinnamon stick and a little freshly ground dried chili. If you throw some spinach over it to wilt either shortly before or just after it comes out of the oven, you also have your greens (good from both nutrional and aesthetic points of view) for the meal.

Wulf

[Chocobed]

just had a few butternut chips.Made same as any other chips. Mixed with parsnip chips. Both very gorgeous! Sweeter than potato and with that warming comfort food flavour of roast veg!
Wife makes Summer squash soup using same recipe as butternut soup.
Doesn't use a blender, just chop it nice and fine and push it through a seive. Thick and 'meaty'.!

[Shirley]

I reckon that this should be renamed as 101 ways to use a squash!

[bwaymark]

Soups, Chilies, fantastic mixed in with mash potatoes!

I used butter nut squash in most things.....

[Chocobed]

guess who's growing more butternut and less marrow next year?

[red]

I like it just boiled and mashed with a bit of butter, as a veg with other food. it freezes like this well too.

[newbiemum05]

I got a fab recipe from a book called "organic cookbook" by Ysanne Spevack (from the library) - in fact we are having it tonight by chance !!
I'll post it but if this is against the rules I apologise and understand if it has to be removed.

Barley Risotto with Roasted Butternut Squash

Serves 4-5
200g/7oz/1 cup Pearl barley
1 Butternut Squash, peeled, seeded and cut into chunks
10ml/2 tsp fresh thyme
60ml/4tbsp olive oil
25g/1oz/2 tbsp butter
4 leeks cut into thick diagonal slices
2 Garlic cloves, finely chopped
175g/6oz/2 1/2 cups chestnut mushrooms sliced
2 Carrotts coarsely grated
about 120ml/4floz/1/2 cup vegetable stock
30ml/2tbsp chopped fresh flat leaf parsley
50g/2oz/2/3 cup grated or shaved parmesan cheese or italian style vegetarian cheese
45ml/3tbsp pumpkin seeds toatsed or chopped walnuts
sea salt & ground pepper to taste

1. Rinse the barley, then cook it in simmering water, keeping the pan part covered, for 35-45 mins, or until tender. Drain. Pre-heat oven to 200 oC/400 oF/gas mark 6.

2. Place the squash in a roasting pan with half the thyme. season with pepper and toss with half the olive oil. Roast, stirring once, for 30-35 minutes, until the squash is tender and beggining to brown.

3. Heat half the butter with the remaining olive oil in a large frying pan. Cook the leeks and garlic gently for 5 minutes. Add the mushrooms and the remaining thyme, then cook until the liquid from the mushrooms evaporates and they begin to fry.

4.Stir in the carrotts and cook for 2 minutes, then add the barley and most of the vegetable stock. Season well and part cover the pan. Cook for a further 5 minutes. Pour in the remaining stock if the mixture seems dry.

5. Stir in the parsley, the remaining butter and half the cheese, stir in the squash. Add seasoning to taste and serve immediately sprinkled with the pumpkin seeds/walnuts and the remaining cheese.


Field mushrooms make a nice alternative to the chestnut mushrooms (more hearty), and can use brown rice instead of the barley cooked as normal then as from step 2.

[gigglybug]

I have just tried Shirleys Butternut Squash cake recipe, and it is lovely!!!

Although I may have eaten a little to much now

[Green Aura]

Butternut Squash Pasta

1 small butternut squash
1 ¾ cups flour
1 tsp hazelnut butter

1 pinch black pepper
1 pinch nutmeg
1 pinch garlic powder

Preheat oven to 350F.

Cut squash into quarters, remove seeds and place in a baking
dish with 1/2 c water. Cover and bake until tender for about an hour.
Let cool and mash flesh. Set aside.

In a large bowl, combine 3/4 c squash with remaining
ingredients to form a soft dough. Turn out onto a floured
board and knead until smooth and pliable like a firm bread
dough.

Place in a bowl, cover with plastic wrap andandlet rest for at
least 30 minutes. Shape & cook dough as desired.

"Vegetarian Gourmet", Spring 1994

Hazelnut Squash Ravioli Filling

1 small butternut squash
½ cup hazelnuts
1 cup onions, diced
1 clove garlic, crushed
1 tbsp olive oil
½ cup breadcrumbs

Preheat oven to 350F.

Cut squash into quarters, remove seeds & place in a baking
dish with 1/2 c water. Cover & bake till tender. Cool &
then scrape out the flesh & mash. Set aside.

Increase oven temperature to 375F.

Place hazelnuts on a cookie sheet & roast until lightly
browned, about 7 minutes. Let cool & then rub off their
skins.

Saute onion & garlic in oil until browned. Add 1 c squash
& cook for 2 minutes over medium heat. Place all
ingredients in a food processor & process until smooth.

Use to fill pasta dough of your choice & cook as desired.

"Vegetarian Gourmet" Spring 1994