Hit me with your best butternut squash recipe...

[NovelMama]

...especially one that would be good for someone who might be a little afraid to try butternut squash for the first time.

[Aerynne]

This one is great for someone afraid to try it for the first time, but it's a dessert

1 c. pureed, cooked butternut squash
1/2 c. applesauce
1/2 c. brown sugar
1/3 c. canola oil
1/2 c. water
1 tsp vanilla
2 c. flour
1/4 c. cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 c chocolate chips

Mix ingredients together, put in muffin tins, bake at 350 until done.

[PDX Mommy]

It's not much of a recipe, but it's easy and delicious!

1. Cut acorn or butternut squash in half, scoop out seeds
2. Place halves face down in a pan and cover with an inch of water
3. Bake in a 400 degree oven for 40 minutes to 1 hour - be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Scoop out the "meat" and top with butter & brown sugar

MMM! Now I want some squash!

oh yum!!

[CapeTownMommy]

I make a few wonderful butternut squash dishes - let me know which recipe you want:

Butternut and feta cheese risotto
Butternut and bacon soup
Pasta with chicken or pork, butternut, mushrooms and tomatoes

It's my favourite winter veggie!

[Eesti]

Originally Posted by CapeTownMommy

I make a few wonderful butternut squash dishes - let me know which recipe you want:

Butternut and feta cheese risotto
Butternut and bacon soup
Pasta with chicken or pork, butternut, mushrooms and tomatoes

It's my favourite winter veggie!

I'm not the OP but I want the butternut bacon soup recipe please.

[Starfox]

This is AWESOME...

We make it for Canadian Thanksgiving every year!

(And DH hates squash... this is the only way he'll eat it!)

[PDX Mommy]

Originally Posted by CapeTownMommy

I make a few wonderful butternut squash dishes - let me know which recipe you want:

Butternut and feta cheese risotto
Butternut and bacon soup
Pasta with chicken or pork, butternut, mushrooms and tomatoes

It's my favourite winter veggie!

The risotto sounds awesome! Would you mind posting it or PMing me with it? Pretty please?

[CapeTownMommy]

The risotto recipe is easy. Make a basic risotto with chicken stock and white wine or vermouth and onions, you can find any recipe online. Then bake some sliced butternut squash in the oven at 360 degrees for about 40 minutes until soft - before baking season it with ground cumin spice, salt and olive oil.

When the risotto is ready, cube the cooked butternut and mix it in with an equal amount of feta cheese. You can also add some crispy fried bacon bits if you want. It gets quite salty so try to use a low sodium chicken stock when you make the risotto.


The bacon & butternut soup recipe is equally easy:

Fry about 2 chopped onions and a pack of bacon (about 8 oz), chopped, in some olive oil until it starts to go brown. You just want the flavour of the browned onions and bacon in the soup. Then add a chopped carrot or two and one large butternut, cubed. I don't even peel it for this recipe. Cover with salty water or chicken stock (I prefer stock) and boil for about 45 minutes over low to medium heat, until the veggies have gone very, very soft. Puree and serve. To make it even nicer, take another half a pack of bacon, chop it into small squares and fry over low heat until it goes very crispy and serve that as "croutons" over the soup.

[Ellen]

Butternut Bisque
You can find recipes online; I've seen some I'd like to try that call for apples.

The below recipe was passed on from a friend, who got it from Squash, A Country Garden Cookbook, by Regina Schrambling. It's super rich and super

Creamy Butternut Bisque

Handful of pecans for garnish
4 tbsp unsalted butter
2 med. Leeks, white parts only, coarsely chopped
1 cup coarsely chopped celery stalks and leaves
2 medium carrots, coarsely chopped
1 inch piece fresh ginger, peeled and roughly chopped
1 fresh jalapeno chili, seeded and roughly chopped
1 medium butternut squash, peeled, seeded and cut into rough cubes
4 cups chicken stock
½ cup light cream or half and half
Salt and ground white pepper

Preheat the oven to 375 degrees F.
Spread the pecans on a baking sheet and toast in the oven for 5 minutes. Let cool slightly, then chop finely. Set aside.
In a soup pot over medium heat, melt the butter. Add the leeks, celery, carrots, ginger and jalapeno and sauté approximately 15 minutes or until wilted. Stir in the squash and stock and bring to a boil. Reduce the heat to medium-low, cover and simmer 20 to 30 minutes, or until all the vegetables are very soft.
Let cool slightly, then working in batches, puree in a blender until smooth. Return the puree to the pot and stir in the cream. Heat through, but do not allow to boil. Season with salt and pepper. Ladle into individual bowls, sprinkle with pecans and serve. Serves 6 to 8

[andrea_r]

Originally Posted by PDX Mommy

It's not much of a recipe, but it's easy and delicious!

1. Cut acorn or butternut squash in half, scoop out seeds
2. Place halves face down in a pan and cover with an inch of water
3. Bake in a 400 degree oven for 40 minutes to 1 hour - be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Scoop out the "meat" and top with butter & brown sugar

MMM! Now I want some squash!

This is how I do our, except we do it cut side up and cook it with the butter & bornw sugar in the hollow!

Our neighbour has a veggie stand, and is selling 50 pounds bags of squash for $15 right now.

[ncsweetpea]

We grow butternut squash just for this recipe. Enjoy!



Whipped winter squash –

5 lbs butternut squash (I halved this recipe – using two squash)
2 TB butter
2 TB brown sugar
1/3 cup golden raisins (I used regular raisins)
½ tsp salt
¼ tsp ground nutmeg
1/8 tsp pepper
2 TB finely chopped pecans (I used more)
1 TB brown sugar
1 TB light corn sugar (I left this out)
1 TB butter or margarine

Cut Squash in half lengthwise and remove seeds. Place cut side down in shallow pans and add water to depth of ½ inch. Cover and bake at 400 for 1- 1 ½ hours or until tender. (I micro-waved mine – until soft). Drain and scoop out pulp.

Combine pulp and butter and brown sugar and beat at medium speed with mixer until smooth (I just mashed it all together). Spoon squash mixture into a large saucepan and cook over medium heat for 5 minutes, stirring often. Stir in raisins, salt, nutmeg, and pepper; cook 10 minutes, stirring often. Spoon squash into a serving dish and keep warm.

Combine remaining 4 ingredients in a small saucepan and cook of medium heat until sugar dissolves, stirring constantly. Pour over squash. (What I did with this last ingredients is I just mixed them up and put on top of squash and heated in the oven for about 10 minutes instead of cooking on the stove.)

[Rea T]

Originally Posted by Aerynne

This one is great for someone afraid to try it for the first time, but it's a dessert

1 c. pureed, cooked butternut squash
1/2 c. applesauce
1/2 c. brown sugar
1/3 c. canola oil
1/2 c. water
1 tsp vanilla
2 c. flour
1/4 c. cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 c chocolate chips

Mix ingredients together, put in muffin tins, bake at 350 until done.

OK, I just mixed these up today using coconut oil in place of the canola oil. I think there is a little party going on in my mouth! Mere chocolate cake can never compare to the goodness that is these muffins.

[jujubnme]

Vegetarian Chili!

VEGETARIAN CHILI

1 t. oil
1 t. minced garlic
1 lg. Spanish onion, minced
1 28 oz. can whole tomatoes
1 6 oz. can tomato paste
2 14-1/2 oz. cans vegetable broth
2 15 oz. cans kidney beans, rinsed & drained, one can roughly chopped
2 T. chili powder
2 t. dried cumin
1 t. dried oregano
1 med. butternut squash, peeled, seeded and cut into 1/2" dice (about 3 c.) (buying pre-cut squash will save a lot of time!)
2 med. zucchini, cut into 1/2" dice (about 2 c.)
1 c. each frozen corn and tiny peas
salt to taste

optional garnishes: shredded cheddar cheese, sliced green onion, sour cream, cilantro leaves

1. Heat oil in 4 qt pot over med. high head. Add onion, jalepeno and garlic. Cook until onion is cooked, about 4 minutes, stirring often.
2. Add tomato, tomato paste, 1-1/2 cans vegetable broth, beans, chili powder, cumin and oregano. Stir well, breaking up the tomatoes with the back of the spoon/spatula. Bring to boil. Reduce heat and simmer uncovered for 10 minutes.
3. Add squash and zucchini. Simmer uncovered until vegetables are tender, about 10 minutes, stirring often.
4. Add corn and peas. Cook 2 more minutes. Adjust seasoning. Serve with garnishes.