Ways with butternut squash

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I've got a butternut squash in the cupboard and i'm not sure what to do with it. Was going to cube it and make a risotto but not sure now. My oven is out of action so baking it is out of the question.

― leigh (leigh), Monday, 26 September 2005 13:34 (twenty years ago)

It work well in soup with red lentils.

― Rockist_Scientist (RSLaRue), Monday, 26 September 2005 13:43 (twenty years ago)

i'd make soup, cooking it, blending it with broth, onions sauteed in butter and cracked red pepper.

― carly (carly), Monday, 26 September 2005 13:44 (twenty years ago)

(Too bad about the oven. My standard way of cooking it when I was eating it regularly--something I should get back to--was to cube it, coat it in olive oil with some salt and pepper, and roast it.)

― Rockist_Scientist (RSLaRue), Monday, 26 September 2005 13:44 (twenty years ago)

I looked on ILC, and although there's an entire thread on butternut squash almost all of the recipes on there require roasting.

― aldo_cowpat (aldo_cowpat), Monday, 26 September 2005 13:48 (twenty years ago)

if you're making soup you can also toss some garbanzos in there for protein. i'm with carly - i vote for soup.

― The Milkmaid (of Human Kindness) (The Milkmaid), Monday, 26 September 2005 13:49 (twenty years ago)

strangely, I too have one of these in my fridge that I bought whilst feeling clever and culinary and have no idea how to use.

Its a pleasing shape. Perhaps I'll keep it.

Also, what is the difference between a cracked red pepper and a normal red pepper? Or are you talking about peppercorns?

More recipes would be good.

― hobart paving (hobart paving), Monday, 26 September 2005 13:50 (twenty years ago)

I should qualify my statement about the oven, as far as i know it works but the cooker is so ancient that all the gas mark numbers have been rubbed off the knob so i'd have no idea what temperature i was roasting it at.

Made some spicy pepper and bean soup yesterday so i might wait till i finish that then make some more soup with it.

― leigh (leigh), Monday, 26 September 2005 13:50 (twenty years ago)

A few years ago around halloween I bought a pumpkin, as one does, and a butternut squash because its shape amused me. I used the pumpkin flesh to make a pie but ran out so substituted in the squash to make ends meet. It doesn't ultimately taste of anything anyway so worked rather well.

One comment on the pie was: "it makes me angry with pleasure". A good thing. trust me

― uptoeleven (uptoeleven), Monday, 26 September 2005 13:51 (twenty years ago)

What can you eat with roasted squash? (I ask because there is a lovely squash awaiting roasting in my fridge, but I have no idea what to put with it to make a meal.)

― Anna (Anna), Monday, 26 September 2005 13:53 (twenty years ago)

it's nice with chicken, my sister gave me a good recipe but I can't find it just now.

― Ronan (Ronan), Monday, 26 September 2005 13:54 (twenty years ago)

Fry it, cubed, with some nice fatty bacon pieces (pancetta maybe), and an onion. Maybe flavour with some additional fennel and chilli ground up. Searve with some Cous Cous (or Bulger Wheat) which you have mixed with some parsley, mint, tomato, olive oil and lemon juice.

― Chewshabadoo (Chewshabadoo), Monday, 26 September 2005 13:54 (twenty years ago)

What can you eat with roasted squash? (I ask because there is a lovely squash awaiting roasting in my fridge, but I have no idea what to put with it to make a meal.)

Some mackeral - or other oily fish - would go lovely. How about some Pork or other roasted meat?

Cook the squash by slicing it, and rubbing a mixture of fennel, coriander seeds, chilli, garlic and olive oil over it. Cook for about half an hour, or until the flesh comes away from the skin with ease.

― Chewshabadoo (Chewshabadoo), Monday, 26 September 2005 13:56 (twenty years ago)

Oh, and slice it lengthways.

You can also roast the seeds seperately.

― Chewshabadoo (Chewshabadoo), Monday, 26 September 2005 13:57 (twenty years ago)

That sounds lovely - got all the ingredients bar pancetta but could substitute that with chopped chorizo.

It's occured to me that i've got spinach, chickpeas and chorizo in my larder so i might have a crack at caldo verde too.

― leigh (leigh), Monday, 26 September 2005 13:57 (twenty years ago)

chewshabadoo, microhouse producer and chef!

― Ronan (Ronan), Monday, 26 September 2005 13:58 (twenty years ago)

ILC Search Results

Look at me, pimping I Love Cooking like crazy.

― aldo_cowpat (aldo_cowpat), Monday, 26 September 2005 13:59 (twenty years ago)

Except it's kale that goes into caldo verde isn't it? doh!

― leigh (leigh), Monday, 26 September 2005 14:00 (twenty years ago)

chewshabadoo, microhouse producer and chef!

Haha: "Microchef" - and I don't even have a microwave!

― Chewshabadoo (Chewshabadoo), Monday, 26 September 2005 14:04 (twenty years ago)

soup is seconded. or thirded. or fourth-ded. i lost count.

― ai lien (kold_krush), Monday, 26 September 2005 14:08 (twenty years ago)

grate, fry, add blue cheese, cream and pine nuts for a fantastic pasta sauce.

― toby (tsg20), Monday, 26 September 2005 14:16 (twenty years ago)

You could roast it still, even without knowing the exact temp of your oven, just put the gas somewhere around the middle and poke the squash with a fork every 15-20 min. If it starts to look too dry or the oil is spattering too much, turn the gas down a bit.

You can't bake anything really without a fairly exact temp, but roasting's okay.

― Jaq (Jaq), Monday, 26 September 2005 15:12 (twenty years ago)

I seem to remember having a really nice Thai curry that had butternut squash in it. The combination of coconut milk and the squash was really nice.

― fields of salmon (fieldsofsalmon), Monday, 26 September 2005 15:13 (twenty years ago)

Curried with potato and apple.

― superultramega (superultramarinated), Monday, 26 September 2005 17:33 (twenty years ago)

you can steam it if needed rather than boiling it. Works in the in the BBQ too (wrapped in foil). Really good just served w/ salt & butter as a side dish to anything fallish - roast chicken, a turkey breast, pork...

― Wiggy (Wiggy), Monday, 26 September 2005 22:47 (twenty years ago)

I made a soup with it in the end. Cooked it up with some red lentils, broccoli, a courgette, green peppers and spinach (can you tell I was trying to use up all my veg that was on the turn, seasoned it with some basil and a splash of balsamic vinegar and liquidised it. Delish!

― leigh (leigh), Thursday, 29 September 2005 12:11 (twenty years ago)

four years pass...

spaghetti squash is so rad

― Ømår Littel (Jordan), Wednesday, 21 October 2009 21:35 (sixteen years ago)

also got some "delicata" squash from a csa, will probably roast it up tonight

― Ømår Littel (Jordan), Wednesday, 21 October 2009 21:38 (sixteen years ago)

Winter squashes are some of my favorite foods in the world.

― existential eggs (Abbott), Wednesday, 21 October 2009 21:52 (sixteen years ago)

oh squash...let me count the ways i love it
1) roasted
2) pureed as pizza sauce
3) in pasta/pasta casserole
4) in curry
5) mashed, spiced, & inside samosas
6) in soup
7) stuffed with various vegetables and cheese

― Maria, Wednesday, 21 October 2009 22:42 (sixteen years ago)

This thread title makes me imagine some B-movie Nazi caressing a butternut squash w/his leather-gloved fingers and cooing, "Ve have VAYS of dealink vith you, butternut..."

― existential eggs (Abbott), Wednesday, 21 October 2009 22:50 (sixteen years ago)

I made butternut squash curry:

http://www.shutterbean.com/butternut-squash-curry/

It was good, but not absolutely delicious.

― Virginia Plain, Thursday, 22 October 2009 02:39 (sixteen years ago)

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