What is the best way to cook butternut squash?

Question

Any good recipes or hints appreciated.

Answer 1

butternut squash and red onion soup yum yum

1 decent sized butternut squash

1 red onion (chopped into thin rings)

2 cloves of garlic (crushed)

half a tin if butter beans (optional)

half a tin of light coconut milk

a cup of frozen supersweet sweetcorn

2 tblsp of olive oil

k**b of butter

Peel, half and chop the butternut squash into small cubes.

Fry the cubes and the onion rings in a little olive oil until soft, add the butter and the crushed garlic until the garlic is soft.

Now remove the onion rings and put to one side.

Place the cooked butternut squash and garlic along with the butter beans and half of the sweetcorn in a liqidiser (or you could use a hand blender if you prefer) and blitz until smooth.

Now put the liquid into a pan and bring up to a simmering heat and now you can add the cooked onion, the remaining sweetcorn and stir in the coconut milk. with red onion and sweetcorn.

Answer 2

It depends how much time you've got, but the tastiest way is to pierce it a few times and put it in a fairly hot oven.

It gives it an incredible sweetness, and the skin is lovely too!

Otherwise, you can just peel, cube and boil/steam for a slightly quicker, but not as flavoursome, result.

Answer 3

Slice off stalk end. Don't peel. Cut in half and scoop out seeds. Cut each half into approx 4 long wedges. Put the wedges skin side down on a greased baking tray. Rub olive oil, crushed garlic and dried or fresh (chopped) sage all over and season well. Bake in 400F/ 200C oven for 30 to 40 minutes. This is also delicious done on the barbecue. To speed up bbq version, microwave the wedges for 4 or 5 minutes first, then grill with your meat as usual.

It is a very versatile veg though and can be cooked in many ways. Can be used to replace pumpkin in recipes. I buy at least one a week!

My other favourite way is peeled, diced, boiled, well-drained and mashed up with fromage frais, spring onions and seasoning. Goes great with lamb.

Answer 4

After peeling and de-pipping them, cut them in to sizable squares

Pan fry them in a little cooking oil until they are brownish and then add only a little water to let them simmer to perfection.

Add a pinch of salt and just before they are completely done and soft, remove from heat and drain th water.

Now mix a little milk, about one table spoon full of ordinary cake flour and a little yellow food colouring together so that it forms a runny paste.

Add that to the butternut and stir. Add more milk if needed and allow to simmer until the flour thickens the sauce.

Add some sugar and there you have it...

Butternut in custard sauce.....

The only way my grandchildren would eat it...

Answer 5

I love it roasted. If it is a small one split into 1/4's lenghtways and deseed.

If it is larger cut off the bulbous bit, and dig out the seeds and roast for about 10 minutes

whilst you prepare the stuffing.

Quarter the other bit and roast another time.

BASIC BREAD STUFFING  

3 tbsp. onions, chopped

3/4 c. celery, chopped

6 tbsp. butter, melted

4 c. day old bread crumbs

1 tsp. salt

1/8 tsp. pepper

1 tsp. thyme or sage

2 tbsp. water or milk (optional)

Cook celery and onions in melted butter for about 10 minutes or until tender. Add the celery and onions and seasonings to the bread crumbs and mix thoroughly. If dressing seems very dry, add 2 tablespoons water, milk or fish stock to moisten.

http://www.cooks.com/rec/search?q=Stuffi...

Answer 6

if you go to this website, then type in butternut squash, it'll give you LOADS of recipes.  And it's also great for anything else you might want to know.  I use it all the time, it's fab!

Answer 7

I would say roasting. Here is a recipe, hope this helps.

    * 3 medium butternut or acorn squash, cut in half, seeds removed

    * 6 tablespoons butter, cut into pieces and softened

    * 1/2 cup maple syrup

    * Freshly grated nutmeg

    * Freshly ground black pepper

Pre-heat the oven to 400°F.

Place butternut squash halves on a large baking sheet with the cut-side up. Divide the butter pieces among all six halves, smearing it all over the cut side of the squash.

Drizzle each half with maple syrup and season with freshly grated nutmeg and ground black pepper. Roast the squash for 40-60 minutes, or until the flesh is tender when poked with a fork. You can serve each person a whole half each or you can scoop out the flesh into a serving bowl – whatever makes you and yours happy.

Answer 8

Roast it in the oven. Drizzle a little olive oil on it some fresh rosemary and a crushed clove of garlic. About 40 min's on 180 degree's or gas 6

Delicious

Answer 9

Butternut squash risotto! I don't know the exact recipe, but my mom makes it and its sooo good! Try looking up a recipe for it..you'll love it!

Answer 10

BUTTERNUT SQUASH WITH GINGER

Yield: 4 Servings

1 lg Butternut Squash

1 tb Gingerroot, freshly minced 1/4 c Unsweetened Apple Juice

Nutmeg, freshly ground

Peel and seed the squash. Cut it into 1/2-inch cubes. Put the squash,

gingerroot, and apple juice into a lightly oiled baking dish. Cover

and bake in a 350-degree oven for 50 to 60 minutes. Sprinkle on the

nutmeg just before serving. ~--

Baked Spiced Butternut Squash With Apples And Maple Syrup

1/4 cup butter

3/4 cup maple syrup

1/4 cup apple juice

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

3 small butternut squash

--peeled, halved lengthwise, seeded,

cut crosswise into 1/3-inch thick slices

4 large Granny Smith apple

--peeled, halved, cored, cut in 1/4" slice

-Preheat oven to 400 degrees. Butter 13x9x2" glass baking dish. Stir in butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.

-Arrange 1/3 of squash slices in prepared dish. top with half of apple slices, and the 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apples slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.

-Bake casserole until squash is almost tender, about 590 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350 degree oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

Prep:

10 min

Start To Finish:

1 hr 25 min

8 servings

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TIPS from the kitchens

Purchasing

When you're shopping, just remember that butternut is the squash shaped like a peanut. You could also use the dark green buttercup squash instead.

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Butternut Squash with Orange-Butter Glaze

Put a citrus twist on squash. Butter, orange marmalade and spices are the flavor secrets.

1 large (3 to 3 1/2 lb) butternut squash, cut into 8 pieces

1/2 teaspoon salt

1/4 cup butter or margarine, melted

1/4 cup orange marmalade

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg



1.   Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place squash, cut sides up, in baking dish.

2.   Cover with foil; bake 45 minutes. Sprinkle with salt. In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash. Bake 20 to 30 minutes longer or until glazed and tender.





BUTTERNUT SQUASH

1 butternut squash

1/4 cup butter or margerine

1/4 tsp. salt

1 Tbsp. brown sugar

6 medium apples, cored and sliced

1 1/2 Tbsp. shortening

1/4 cup sugar

3 cups or Corn Flakes cereal, crushed

1/2 cups pecans, chopped

2 Tbsp. butter, melted

1/2 cup brown sugar

Halve the squash and scrape out seeds. Bake upside down at 300°F until tender. Scrape out pulp, add the butter, salt and brown sugar. Mash until smooth.

Heat shortening in skillet. Add the apples, sprinkle with sugar, cover and simmer on low until tender. Spoon these into the butternut shells. Cover with squash mixture.

To prepare the topping, combine corn flakes, pecans, butter and sugar. Spoon on top of the squash. Bake at 350°F for about 15 minutes or until lightly browned.

This is a great dish for Thanksgiving, also. I have even done away with the shortening step and just cooked the apples in a small saucepan with a bit of water and cinnamon/sugar until tender. Still comes out great!!

Answer 11

I usually bake it in a hot oven about 400degrees with butter and salt and pepper, I put about 1 tablespoon of butter in the squash and baste the squash severaal times while baking. when it's fork tender there done. usually about 1 hr.  

Answer 12

Try the link below for ideas. Hope this is helpful to you.