Butternut Squash Recipes?

ERICKA77 · 10-06-2005, 10:51 AM

Anyone know any good butternut squash recipes???

I know my squashes and I don't know what I was thinking when I was at the grocery store. I reached for a spagetti squash and ended up coming home with a butternut squash. I guess I was in too big a hurry. Anyways. All the recipes I looked up for butternut calls for brown sugar, nutmeg, cinammon..ect.. I don't want anything sweet.

I just want a normal recipe...lol...Anyone have any suggestions?
TIA

Susannah · 10-06-2005, 10:57 AM

Almost any winter squash that we have just cooked in the microwave (poke a few holes in it, then microwave on high until soft), then cut in half, scooped out the seeds, and then put butter and cinnamon in the half has tasted good. Just eat it with a fork from there. You can also make smaller slices than just a half, of course. You can put brown sugar, too, but I've really found that doesn't add much for me, the squash is always plenty sweet on its own.

sleepy_214 · 10-06-2005, 11:02 AM

Sorry, I do the sugar thing too, but I use the Brown Sugar Twin so I'm not getting reall sugar. But I would think you could roast it with some plain old salt, pepper and Olive oil or maybe grill it

Ajani · 10-06-2005, 02:46 PM

I like making Thai Red Curry with squash (or sweet potato). Here's how I do it...

In a sauce pot, add a a bit of coconut cream (the thick cream at the top of the coconut milk can) until the water has evaporated and the cream and fry over medium high heat until it begins to separate and the sugars just start to caramelize.

Add 1/2 tablespoon of red curry paste for every two servings, over medium heat until it is well broken up and begins to separate and look oily.

Add cubed pork or chicken and fry lightly to absorb flavour. No need to brown it. Add a splash of fish sauce and add half a can of coconut milk and a good pinch of brown sugar (this tames the heat, but doesn't make it 'sweet').

Add largely cubed butternut squash or sweet potato and add the remaining coconut milk to mostly cover the meat.

Simmer for 40 minutes and finish it off with fresh Thai basil if you have any.

* 1 can of coconut milk, 1 medium squash or sweet potato and 2 pork loin chops
are plenty for 2 people. Don’t shake the can of coconut milk before using it.

sugarhoney · 10-06-2005, 08:19 PM

We grew squash in our garden this year.We like to cut it in small pieces(i peel mine) then i put butter,salt and pepper and brown sugar ont hen bake it until they are soft.It is so yummy......

Ajani · 10-06-2005, 09:01 PM

See, I do it curried, or in soups or what have you because I don't like it with sugar either. If I wanted dessert, I'd have dessert.

I've heard that it's good hollowed out and baked, stuffed with cooked seasoned ground beef and topped with shredded cheese. Once the squash is soft, add the cheese and broil until brown and bubbly.

sugarhoney · 10-06-2005, 09:30 PM

Squash is also good just baked with salt ,pepper and butter.

Mindijean · 10-06-2005, 09:37 PM

I mash mine w/ salt and pepper and sour cream!!! YUMMMMMM!!

I can't stand sweetened stuff either! Reminds me of my mothers candied yams w/ marshmallows....yuckadoo!

Emma&Grace · 10-06-2005, 09:49 PM

Here is our favorite recipe for butternut squash.

2 1/2 pounds assorted small potatoes, such as fingerling, Yukon Gold or red Bliss, scrubbed
1 acorn squash, peeled and cut into 1 1/2-inch chunks
3 cups butternut squash, cut into 2-inch chunks
1/4 cup extra-virgin olive oil, or more to taste
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
3 cloves garlic, peeled and roughly chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.
Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well. Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.
Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.

We usually use Yukon Gold Potatos, Sweet Potatos and Butternut Squash instead of the Acorn Squash.

Trish

ERICKA77 · 10-07-2005, 11:12 AM

Thanks everyone!!!!!!!!!
Lot's of good ideas!!
I hate candied yams during Thanksgiving or anything sweet like that..

I'm gonna try all ya'lls recipes.
Once again thanks.
We got some good cooks here at Soulcysters!!!!

azbabeedoll · 10-07-2005, 02:14 PM

I love butternut squash! i have eaten a whole one by myself in the last 2 days with dinner. I cut mine up in little squares, maybe 1"x1" (peeled) and then put it in a pan (i use glass) and cover the bottom of the pan with water. Cook on 350 for about an hour and then i sprinkle brown sugar on it and butter (smart choice cause it doesnt have trans fat) and cook for like 5 mins more.........YUMMY!

~Traci~ · 10-10-2005, 11:16 PM

This is a little late but...

My mom used to make it w/ some salt, pepper, & butter. She would peel & boil it then mash it & add the butter, salt & pepper to it.

I have a sweet recipe (if you like sweet). My SIL is the pickiest eater I have ever seen & she LOVES this recipe...

Butternut Squash Casserole
Yields 15 servings

1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted

1 Preheat oven to 425 degrees F (220 degrees C).
2 Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3 In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
4 Bake in preheated oven for 45 minutes, or until set.

Traci