I have butternut squash. Now what?

[*LoveBugMama*]

So, I am in love with the Veganomicom cookbook. So I bought several things to use in different recipes, but I have a butternut squash here that I just don`t remember what I was going to do with.

So, what can I do with it? I have never tried this veggie before, as it hasn`t been very common (and still isn`t) here in Norway. Anything that I can make that is really yummy, and maybe kidfriendly, too?
Ooh, and please tell me HOW to use it, too. I have no idea.

Ooh, another thing: I also have beets. Help?

[caiesmommy]

You could roast both beets and butternut squash.

Butternut squash roasted with cinnamon and a little brown sugar is common here. The beets with a little s and p. Olive oil on both

My fave is butternut squash soup

Peel and deseed the squash(save the seeds and roast them with a little oil and salt). Sautee with onion, garlic, ginger. Then when beginning to soften add in broth, lime leaves(or fresh lime), cilantro, lemon grass(or again lemon) cook until the butternut squash is soft then remove the lemongrass and lime leaves and puree..serve with a lime wedge and chili flakes if you want. And the seeds on top to add a little salt flavor

*I use a thai seasoning mix in mine..its like a pepper mill but with seasoning like lime leaves, lemongrass, ginger and garlic. And I just twist it right into the soup*

[DevaMajka]

I make butternut squash calzones/pizza. I think I posted the whole recipe here at one point. It's butternut squash roasted with sage. yummm!

I'll be back soon to post it again. I'm needed by dc atm.

eta the "recipe"
the recipe calls for 1lb butternut squash, 8 sage leaves, and 2 shallots, roasted in a couple tbsp of oil.
I sometimes add in some white beans while roasting (maybe 1/2 cup). It adds some protein and some texture.
Mix it all up- squash, sage, shallots, and beans. I mash most of the squash, leaving a few chunks.

Make some pizza dough, divide and flatten so you can make a calzone, layer the squash mixture, and some tomato sauce on one half, fold the dough over and seal the edges. I bake them for 15 minutes at 350, I think.

[laohaire]

My contribution to you is to save you untold agony in trying to peel the thing.

Cut it in half lengthwise (when I get to the stem it's mostly cut so I just pull it apart there and it will crack open). Scoop out the seeds with a spoon and set aside to roast separately (the seeds are high in magnesium, they are good for you).

Lay both halves facedown in an oven proof container and bake at 350F (sorry, don't know C conversion offhand, probably around 150?). How long really depends on the size of the thing, check after 20 minutes and try to push a knife through it. If it doesn't go in easily, keep baking, check every 20 minutes or 10 minutes. It really should not take a squash longer than 45 minutes total.

Then you take it out, use a utensil to flip the halves over and let cool for a bit (5, 10 minutes) and then you can scoop it out with a spoon.

People often bake it with honey or maple syrup, it sweetens well. In fact you can make pie with it.

I prefer to make soup with it. You bake it like I mentioned above, and scoop it out. Then on stovetop you can mix it with milk, sour cream, apple juice, ground ginger as a base. Scallions are a nice addition. It goes very nicely with fresh bread.

Squash is a fall fruit, though - yours came from around the world, probably New Zealand, to get to you.

[laohaire]

Oh, I'm also a fan of this lady's recipes in general. Have not tried all of these, but this is what I found for butternut squash.

Spiced Butternut Cranberry Squares
http://www.amycotler.com/spiced-butt...berry-squares/

Tropical Butternut Bisque
http://www.amycotler.com/tropical-butternut-bisque/

Butternut Pie with Gingersnap Crust
http://www.amycotler.com/butternut-p...gersnap-crust/

Butternut Squash Risotto Two Ways
http://www.amycotler.com/500/

[*LoveBugMama*]

Thank you!!! I knew I could count on you!

Laohaira: Thanks for the info about peeling/cutting.
I know it has traveled far. I try to buy local as much as possible, but that doesn`t take you far when it`s early spring (we had snow yesterday) and you live in Norway, unfortunately.

[laohaire]

Originally Posted by *LoveBugMama*

Laohaira: Thanks for the info about peeling/cutting.
I know it has traveled far. I try to buy local as much as possible, but that doesn`t take you far when it`s early spring (we had snow yesterday) and you live in Norway, unfortunately.

Around here, normally we're still in the frost zone (though by May, snow is rare, yeah).

Early spring is limited everywhere - it's greens season. The nature of a plant is such that it grows its leaves first. So the plants whose leaves we eat are the ones ready first: spinach, bok choi, dandelion greens (just had those this week!), lettuce, kale, etc.

Only later in the season will any plants produce fruit. So only then can we enjoy cucumbers, tomatoes, eggplant and so on.

Besides greens, now is the season for the best pastured milk and pastured eggs.

That's just for your educational enjoyment. Eating locally is completely your choice!

[Jugs]

Freeze it in chunks and toss them into fruit smoothies

Puree and mix into tomato sauce or macaroni and cheese

[kittywitty]

Steam cubes of it and add it to pot pie. Veggie pot pie with asparagus and squash (plus regular veggies) is amazing.

[chezlyryan]

steam cubes of it, then fry it in a pan with a little olive oil and butter (to let it get to a higher heat) chopped garlic and chopped fresh rosemary. It should fry for a bit in the pan to make a golden crust on some of the sides of the cubes.

[*LoveBugMama*]

Everything sounds great!! Thanks, ladies!

[kaaris]

Originally Posted by DevaMajka

I make butternut squash calzones/pizza. I think I posted the whole recipe here at one point. It's butternut squash roasted with sage. yummm!

I'll be back soon to post it again. I'm needed by dc atm.

eta the "recipe"
the recipe calls for 1lb butternut squash, 8 sage leaves, and 2 shallots, roasted in a couple tbsp of oil.
I sometimes add in some white beans while roasting (maybe 1/2 cup). It adds some protein and some texture.
Mix it all up- squash, sage, shallots, and beans. I mash most of the squash, leaving a few chunks.

Make some pizza dough, divide and flatten so you can make a calzone, layer the squash mixture, and some tomato sauce on one half, fold the dough over and seal the edges. I bake them for 15 minutes at 350, I think.

Would it be ok for me to enter this into the EatRealGood CSA meal planner? It sounds wonderful!

[Kelilah]

I love butternut squash risotto. I usually use this recipe, and sometimes I add mushrooms and/or turkey bacon. It's one of my husband's favorite autumn dinners.

[rhiOrion]

i love it as soup...a very simple soup. i just cook it as laohaire detailed, and then blend it up with broth (i use chicken, but veggie would be fine).

Sometimes I might add some onion. A green apple (cooked- or some apple sauce) blended up with it is great, too. A splash of cream is good.

I like to top it with a bit of cheese.

[kavamamakava]

Here's my butternut squash recipe:
Scoop out the seeds and sautee in a deep pot (that can hold a steamer on top) with butter, shallots and some sage.

Once the seeds start to brown a bit, add about 3 cups of your soup broth of choice or just water if you want.

Chop the butternut squash into chunks. Cut up one apple. Add these to your steamer bowl and put on top of your pot once broth starts to boil. Cover and simmer for about 30 mins, until squash is tender.

Let squash cool a bit and then you can easily peel it. Then puree with a handblender or in a blender or food processor.

Strain seeds out of broth and add broth and pureed squash together and heat once more. Add a teaspoon or so of brown sugar and a pinch of nutmeg. Turn off the heat and add about 1/8 cup heavy cream. Salt to taste.

My kids won't eat any other style of butternut squash soup.

[hteb83]

Yum. I'll ditto people and say soup / risotto / or roasted in the oven. I always roast/bake it before peeling now as it's so much easier!