Death Of Three Young Ladies Backpacking...
News1 min ago
Butternut squash
11 Answers
I've just been given a big butternut squash.Any tasty recipes-not too complicated?
Answers
1 to 11 of 11
Best Answer
No best answer has yet been selected by pickalily. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Butternut Squash Soup
2 tablespoons unsalted butter
1 medium shallot, chopped finely
1 1/2 lbs whole butternut squash
3 cups water
salt to taste
1/4 cup heavy cream
1/2 teaspoon dark brown sugar
pinch of freshly grated nutmeg
paprika (to garnish)
1. Cut squash in half lengthwise and crosswise, scrape seeds and strings from squash and reserve.
2. In a Dutch oven or large saucepan, saute the shallot in the butter until translucent, about 3 minutes; add the reserved seeds and scrapings and cook, stirring another 4 minutes.
3. Add water and salt and bring to a boil; place a steamer basket in the pot; put squash in basket, skin side up; reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
4. Cool squash; remove flesh and set aside, throw away skins; strain the steaming liquid and throw away the solids; there should be 1 1/4 to 1 1/2 cups of liquid.
5. In a blender, puree the squash a bit at a time; add enough of the liquid to make a smooth and creamy consistency; transfer each batch to a saucepan.
6. Stir in any remaining liquid, the cream and brown sugar; warm over low heat until hot; add nutmeg and salt to taste; serve in soup bowl and garnish with a sprinkling of paprika.
2 tablespoons unsalted butter
1 medium shallot, chopped finely
1 1/2 lbs whole butternut squash
3 cups water
salt to taste
1/4 cup heavy cream
1/2 teaspoon dark brown sugar
pinch of freshly grated nutmeg
paprika (to garnish)
1. Cut squash in half lengthwise and crosswise, scrape seeds and strings from squash and reserve.
2. In a Dutch oven or large saucepan, saute the shallot in the butter until translucent, about 3 minutes; add the reserved seeds and scrapings and cook, stirring another 4 minutes.
3. Add water and salt and bring to a boil; place a steamer basket in the pot; put squash in basket, skin side up; reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
4. Cool squash; remove flesh and set aside, throw away skins; strain the steaming liquid and throw away the solids; there should be 1 1/4 to 1 1/2 cups of liquid.
5. In a blender, puree the squash a bit at a time; add enough of the liquid to make a smooth and creamy consistency; transfer each batch to a saucepan.
6. Stir in any remaining liquid, the cream and brown sugar; warm over low heat until hot; add nutmeg and salt to taste; serve in soup bowl and garnish with a sprinkling of paprika.
Caramelized Butternut Squash
2 medium butternut squash (4 to 5 pounds total)
6-8 tablespoons unsalted butter, melted and cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
Preheat the oven to 400�F
Cut off the ends of each butternut squash and discard.
Peel the squash and cut in half lengthwise.
Using a spoon, remove the seeds.
Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
Add the melted butter, brown sugar, salt and pepper.
With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
Adjust seasonings if needed.
Serve hot.
2 medium butternut squash (4 to 5 pounds total)
6-8 tablespoons unsalted butter, melted and cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
Preheat the oven to 400�F
Cut off the ends of each butternut squash and discard.
Peel the squash and cut in half lengthwise.
Using a spoon, remove the seeds.
Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
Add the melted butter, brown sugar, salt and pepper.
With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
Adjust seasonings if needed.
Serve hot.
peel,scoop out seeds,cut into even sized chunks, blanch them to soften a little and drain. place into a deep dish. mix some crem and milk add salt and pepper (garlic puree optional) and ground nutmeg and add to the squash about a third of the way up the dish. cover with (homemade bread
crumbs) and finish with grated cheese if you want. cook in a moderate oven about 20-30 mins
crumbs) and finish with grated cheese if you want. cook in a moderate oven about 20-30 mins
Another simple soup idea:
� butternut squash
� onion, sliced
1 clove garlic, chopped
2 tbsp olive oil
290ml/10fl oz water, boiling
1 chicken stock cube
1 tbsp Greek yoghurt
Method:
1. Peel the butternut squash and remove the seeds.
2. Dice the squash and saut� in the oil with the onion and garlic for 3-4 minutes.
3. Add the water and stock cube and simmer for 10-12 minutes until the squash is tender.
4. Blend the soup in a food blender.
5. Season if needed and serve with a dollop of Greek yoghurt.
Or just cut into chunks, boil until soft, mash with plenty of butter and black pepper.
� butternut squash
� onion, sliced
1 clove garlic, chopped
2 tbsp olive oil
290ml/10fl oz water, boiling
1 chicken stock cube
1 tbsp Greek yoghurt
Method:
1. Peel the butternut squash and remove the seeds.
2. Dice the squash and saut� in the oil with the onion and garlic for 3-4 minutes.
3. Add the water and stock cube and simmer for 10-12 minutes until the squash is tender.
4. Blend the soup in a food blender.
5. Season if needed and serve with a dollop of Greek yoghurt.
Or just cut into chunks, boil until soft, mash with plenty of butter and black pepper.
And 500 to start you off here: http://www.astray.com/recipes/?search=butternu t+squash
Hi P - parsnips are really a veg for the sutumn / winter when they will be freshest.
Don't peel, just scrub as most of the flavour is just under the skin. Par boil to start them off and they should then be ok cooked with squash if you roast them together, or use 2 trays and have a little longer cooking for the more fibrous veg. - this should save any burnt roast peppers / onions / tomato etc if you find one veg is taking too long.
Most fresh veg is best treated really simply so you get the taste and flavour of the veg. Simple seasoning is good, but you can of course go the totally opposite way and have a really nice curried veg meal too. Its all good for you anyway, so enjoy..!
Don't peel, just scrub as most of the flavour is just under the skin. Par boil to start them off and they should then be ok cooked with squash if you roast them together, or use 2 trays and have a little longer cooking for the more fibrous veg. - this should save any burnt roast peppers / onions / tomato etc if you find one veg is taking too long.
Most fresh veg is best treated really simply so you get the taste and flavour of the veg. Simple seasoning is good, but you can of course go the totally opposite way and have a really nice curried veg meal too. Its all good for you anyway, so enjoy..!
1 to 11 of 11
