How do you cook butternut and acorn squash?

Question

someone gave my mom some , but i do not like it. i do not want it to go to waste , so i need a good recipe to cook both. any ideas ?? thank-you for any and all suggestions.

Answer 1

I normally either roast them in chunks or boil and mash.

Cut off a wedge, or as much as you need, de-seed, and store the rest in the fridge. They will last a week or more.

You  just need to trim the cut face next time.

I would use one up before cutting into the second.

I prefer Butternut.  

Answer 2

I make this for the holidays and the family loves it.

2 acorn squash (about 2 pounds each)

2 butternut squash (ditto)

8 Tbsp unsalted butter or margarine

8 teaspoon dark brown sugar

3 carrots, peeled and halved

1 large onion, thinly sliced

10 cups chicken or veggie stock

3/4 teaspoon ground mace

3/4 teaspoon ground ginger

pinch cayenne pepper

salt to taste

Preheat oven to 350F. Cut squash in half lengthwise. Scoop out seeds. Place squash halves in roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in cavity of each squash half. Arrange carrots and onion slices around the squash. Pour 2 cups of the stock in the pan, cover tightly with aluminum foil and bake for 2 hours.

Remove pan from oven and allow vegetables to cool slightly. Scoop squash pulp out of skins and place in a soup pot. Add carrots onions and cooking liquid. Add remaining 8 cups chicken stock and mace, ginger, cayenne, and salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Puree the soup in batches in blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat through. Serve each portion garnished with a dollop of creme fraiche (below) and sprinkling of chives.

You can also make a simple one by dicing the squash and boiling in broth, when it's cooked mix in milk or 1/2 and 1/2 while blending with a stick blender.

Answer 3

butternut squash recipe

INGREDIENTS

3 cups mashed, cooked butternut squash

1/2 cup sweetened condensed milk

2 eggs, beaten

1/2 cup butter, softened

2 teaspoons vanilla extract

1/2 cup heavy whipping cream

1 cup white sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.

Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.

Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble.

Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking

===

Ingredients

3 medium butternut squash (about 4-1/2 pounds total)

1/3 cup packed brown sugar

2 tablespoons molasses

2 tablespoons butter or margarine, softened

1 teaspoon finely shredded orange peel

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Brown sugar (optional)

Ground cloves (optional)

Orange peel curls (optional)

Directions

1. Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up, in a large roasting pan. In a mixing bowl combine brown sugar, molasses, margarine or butter, orange peel, cinnamon, and cloves. Spoon mixture into squash halves. Bake, covered, in a 350 degree F. oven for 40 minutes.

2. Stir brown sugar mixture; uncover and bake 15 minutes more or until squash is tender. Sprinkle with additional brown sugar and ground cloves, and garnish with orange peel curls, if desired.

===

For this you can use just acorn or both for the mix

Baked Squash Rings

1 medium butternut squash

1 medium acorn squash

Coarse grain salt and freshly ground black pepper

Olive oil

Preheat oven to 400 degrees F.

Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.

Sprinkle with salt and pepper and brush with a thin coat of olive oil.

Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.

====

squash gratin

1 (3-pound) butternut squash, or acorn squash peeled, seeded and cut into 1-inch cubes

Salt and freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan

1/4 cup purchased basil pesto

2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

Preheat the oven to 350 degrees F.

Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.

Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes

Answer 4

Many possibilities:

Pierce acorn squash with a sharp knife & start in microwave.

A few minutes will soften it, cut in half & remove seeds.

Then bake in 400F oven 20 minutes until finished.

Butternut, cut into sections, remove seeds & core.

Par-boil in salted water to soften flesh.

Arrange on baking sheet, skin side down, bake at 400F for 20 minutes.

I like a tsp of brown sugar & butter on each piece.

Answer 5

BAKED ACORN OR BUTTERNUT SQUASH

2 med. acorn squash (or butternut)

2 tbsp. butter, melted

Nutmeg, salt and pepper to taste

Preheat oven to 400 degrees. Scrub Acorn squash (I prefer butternut). Cut in half lengthwise, scrape out seeds and stringy portion. Place cut side down in lightly greased pan. Bake for 45 minutes. Remove from oven. Brush with melted butter, add seasonings. Return to oven and bake 15 minutes longer. (Other herbs may be used like Season-all, and basil leaves. For a gourmet touch, add 2 slivered filberts for the last 15 minutes of baking.)

hope this helped and good luck =)

Answer 6

Cut them in half and drizzle with a little oil.  Roast them and mix with some salt, pepper, and ricotta cheese.  Fill some ravioli and boil them.  Serve with some butter...mmmmmmmmm

Answer 7

cut it in half and roast them cut side down in a 325 oven till soft. scoop out the flesh and blend with cream, chix stock or water for a soup. and don't forget to season!

Answer 8

I like to bake mine in the oven. Preheat oven to 350. Cut squash in half length-wise and scoop out the seeds and "guts". Pack the hollow where the seeds were with 4-5 tablespoons of butter (or butter substitute if you wish), and enough brown sugar to fill to the top. Cover with tin foil and bake until the "meat" is soft when poked with a fork, should take about an hour (give or take). When done either mash the syrup into the "meat" (like mashed potatoes), or just scoop out of the shell and eat. Tastes just like candy.