Just got my first one from my CSA box. I know you can make soup from it, but I'm not crazy about sweet soups. So how can I cook it (or what can I cook it with) to make it a little less sweet??
thanks,
Erin
thanks,
Erin
LuckyMommaToo
I was just at a friend who had some i her CSA box too
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She put it in the oven until it was soft, then spooned the insides into a bowl and added butter and maple syrup (though IIRC she said molasses would work) and salt. It was delicous. Like squashed potatoes as my son later called them :LOL Definitely not that sweet if you go easy on the syrup.
Maybe make squash fries like sweet potato fries...would that work?
Also, if you chop it up you can add it to pasta, stir fries. Or slice and use it to make veggie lasagna.
She put it in the oven until it was soft, then spooned the insides into a bowl and added butter and maple syrup (though IIRC she said molasses would work) and salt. It was delicous. Like squashed potatoes as my son later called them :LOL Definitely not that sweet if you go easy on the syrup.
Maybe make squash fries like sweet potato fries...would that work?
Also, if you chop it up you can add it to pasta, stir fries. Or slice and use it to make veggie lasagna.
I make a savory dish with sweet potatoes, where they are baked (or crockpot-ed) with peppers, onions and tomatoes. It is delicious......
The flavor of squash might work well in that context, too.
(I hate squash and sweet potatoes if they have been sweetened in any way, or seasoned with "dessert" spices, like cinnamon and nutmeg.)
Oven roasted squash cubes are good with just salt, pepper, and rosemary.... you can throw in red bell peppers, mushrooms and chard, too......
You could pan fry cubed squash with potatoes, peppers and onions as the basis for a breakfast skillet.
If you do try a soup, squash soup plays well with sage....
Hth,
alsoSarah
The flavor of squash might work well in that context, too.
(I hate squash and sweet potatoes if they have been sweetened in any way, or seasoned with "dessert" spices, like cinnamon and nutmeg.)
Oven roasted squash cubes are good with just salt, pepper, and rosemary.... you can throw in red bell peppers, mushrooms and chard, too......
You could pan fry cubed squash with potatoes, peppers and onions as the basis for a breakfast skillet.
If you do try a soup, squash soup plays well with sage....
Hth,
alsoSarah
I used to stuff it with a bread stuffing and bake it with a wonderful assortment of fall vegetables. I cut the squash in half, even left the skin on, took out the seeds, put the stuffing inside, oiled baking pan, put in squash open side down, added whatever else I had, salted the whole business, and cooked it at 325 degrees until soft enough to pierce with a fork.
We're grain free now so I don't do stuffing, but I have been known to bake it and eat it like a baked potato. We have grilled it and used squash cubes in fall soups.
You don't eat the skin, just eat around it.
We're grain free now so I don't do stuffing, but I have been known to bake it and eat it like a baked potato. We have grilled it and used squash cubes in fall soups.
You don't eat the skin, just eat around it.
I use it in place of pumpkin for pumpkin pie or squash pie rather.
I also cut, seed, rub down w/ coconut oil (or butter if you do that). Then put the sides together. Wrap ijn parchment, then wrap in foil and chuck it on the grill or on coals.
We eat it like that, mushy and soft.
My husband can eat a whole one by himself.
I also cut, seed, rub down w/ coconut oil (or butter if you do that). Then put the sides together. Wrap ijn parchment, then wrap in foil and chuck it on the grill or on coals.
We eat it like that, mushy and soft.
My husband can eat a whole one by himself.
I like to cook it (steam it in chunks, or cut it in half and either bake it or nuke it) and then scoop out the flesh.
You can eat it plain (great baby food btw)
or I tried mixing it with old fashioned rolled oats and raisins for breakfast, very hearty and delicious.
also a little bit of butter makes a nice side dish (kinda like mashed potatoes, but a bit sweeter and richer flavor)
if you go to Google and type in butternut squash recipe you will find more ideas than you know what to do with!
-P
You can eat it plain (great baby food btw)
or I tried mixing it with old fashioned rolled oats and raisins for breakfast, very hearty and delicious.
also a little bit of butter makes a nice side dish (kinda like mashed potatoes, but a bit sweeter and richer flavor)
if you go to Google and type in butternut squash recipe you will find more ideas than you know what to do with!
-P
i cut it in half, scoop out the seeds, mist with a bit of oil, spice it to taste and bake it at about 400 til soft.
its mostly done when you see the juice pool in the squash.
its mostly done when you see the juice pool in the squash.
I bake squash whole because I think it is a pain to cut them open before cooking. Just need to make a vent hole so they don't explode. It is so easy to cut open after about an hour at 350 degrees and it not dried out. Dh is horrified by the idea of adding sugar (one of my childhood faves), so I use the squash as bowls and stuff with savory sauteed foods, like onions, peppers, mushrooms, garlic, thyme, rosemary, tofu or seitan. Curry is good too.
I also love it pureed and used as a base for veggie soup or stew instead of veggie broth. Lovely alternative.
I also love it pureed and used as a base for veggie soup or stew instead of veggie broth. Lovely alternative.
I bake it, cut side down for the first half and then flip it over, add a pat of butter and bake until the meat is tender. I like it just with butter, sometimes with a little brown sugar. With the leftovers I scoop the meat out and use it in place of mashed sweet potatoes for sweet potato muffins/bisuits. I'm also nuts about butternut squash soup...so good!
Last winter my dad baked me a gigantic sweetmeat squash and cut it in chuncks for me to freeze. We ate on that all winter, it was sooo good. I think it's about time to get one of those again!
Last winter my dad baked me a gigantic sweetmeat squash and cut it in chuncks for me to freeze. We ate on that all winter, it was sooo good. I think it's about time to get one of those again!
Quote:
I restaraunt I go to serves butternut squash ravioli in hazelnut brown butter...such a good combination of flavors.
Originally Posted by earthmama369 If you have the patience, bake the squash until it's tender, then scoop it out and use it as the stuffing in ravioli or pasta shells/tubes. |
This is my favorite squash recipe:
Squasharoni
Ingredients
12 ounces dried elbow macaroni pasta
2-1/2 tablespoons olive oil
1-1/2 cups sliced onions
5 cups peeled cubed butternut or buttercup squash (approximately 1 large squash)
1/2 cup water
1 teaspoon salt, divided
1/3 cup tahini
1 tablespoon white miso
1 tablespoon umeboshi vinegar (I sub lemon juice or reg. vinegar alot)
1 teaspoon tamari
1/3 cup chopped walnuts (it's even better with cashews!)
1/2 tablespoon dried parsley
1/2 tablespoon dried oregano
3/4 cup dried whole-grain bread crumbs
Preparation
In a large saucepan, cook the pasta in boiling water until tender but still firm. Drain, rinse, and set aside. In a large, deep ovenproof skillet, heat 1-1/2 tablespoons of the oil and sauté the onions for 3 - 5 minutes or until translucent. Add the squash and water and bring to a boil. Add 1/2 teaspoon of the salt. Reduce heat to medium, cover, and cook for 15 - 20 minutes, or until the squash is soft.
Preheat oven to 375°F. In a small bowl, stir together the tahini, miso, vinegar, tamari, and remaining salt. Add the tahini mixture to the squash and mix together until creamy. Add the reserved pasta, remaining oil, the walnuts, parsley, and oregano. Top with the bread crumbs and bake for 20 minutes. Serve immediately.
If I am eating it just plain I like to put it in a tightly covered baking dish with some water and cook at 425 until tender, about 45min. It stays very moist that way, we eat with butter. My 2yo can eat nearly half of a butternut squash by herself this way.
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It's also good cubed in soup with fresh parsley and orzo. I don't really have a recipe, but I saute' onions and garlic in olive oil, add veg. broth, orzo and cubed squash and simmer until it's done. Then I add chopped parsley right before serving. It's not really a sweet soup, it's very light and fresh tasting.
Squasharoni
Ingredients
12 ounces dried elbow macaroni pasta
2-1/2 tablespoons olive oil
1-1/2 cups sliced onions
5 cups peeled cubed butternut or buttercup squash (approximately 1 large squash)
1/2 cup water
1 teaspoon salt, divided
1/3 cup tahini
1 tablespoon white miso
1 tablespoon umeboshi vinegar (I sub lemon juice or reg. vinegar alot)
1 teaspoon tamari
1/3 cup chopped walnuts (it's even better with cashews!)
1/2 tablespoon dried parsley
1/2 tablespoon dried oregano
3/4 cup dried whole-grain bread crumbs
Preparation
In a large saucepan, cook the pasta in boiling water until tender but still firm. Drain, rinse, and set aside. In a large, deep ovenproof skillet, heat 1-1/2 tablespoons of the oil and sauté the onions for 3 - 5 minutes or until translucent. Add the squash and water and bring to a boil. Add 1/2 teaspoon of the salt. Reduce heat to medium, cover, and cook for 15 - 20 minutes, or until the squash is soft.
Preheat oven to 375°F. In a small bowl, stir together the tahini, miso, vinegar, tamari, and remaining salt. Add the tahini mixture to the squash and mix together until creamy. Add the reserved pasta, remaining oil, the walnuts, parsley, and oregano. Top with the bread crumbs and bake for 20 minutes. Serve immediately.
If I am eating it just plain I like to put it in a tightly covered baking dish with some water and cook at 425 until tender, about 45min. It stays very moist that way, we eat with butter. My 2yo can eat nearly half of a butternut squash by herself this way.
It's also good cubed in soup with fresh parsley and orzo. I don't really have a recipe, but I saute' onions and garlic in olive oil, add veg. broth, orzo and cubed squash and simmer until it's done. Then I add chopped parsley right before serving. It's not really a sweet soup, it's very light and fresh tasting.
Seconding the suggestion for risotto.
Steamed, with pasta, with a few sage leaves (sage and squash are amazing together, btw) and some blue cheese.
Cut into chunks and roast alongside red onions, garlic cloves, potatoes (and put some pork chops in the same pan as well if you eat meat.) And, obviously, throw some sage leaves in there as well.
Steamed, with pasta, with a few sage leaves (sage and squash are amazing together, btw) and some blue cheese.
Cut into chunks and roast alongside red onions, garlic cloves, potatoes (and put some pork chops in the same pan as well if you eat meat.) And, obviously, throw some sage leaves in there as well.
My 2 favorite recipes for butternut
Pasta with butternut squash and bacon
4 ounces of bacon (about 4 strips - I usually add more)
1 onion
1 garlic clove
1 1/2 pounds of squash peeled. seeded and cut into 1 inch cubes. (carrot peeler works fine for peeling)
1 1/2 cups of chicken brot (veggie works equally well)
1/2 pound corkscrew pasta
1/2 cup finely grated parmasean cheese
1 cut up bacon and cook on medium heat until crisp but be sure your fat doesn't burn (I usualy do mine in the microwave) drain. return 1 tablespoon of fat back to the pan (if you are using lean or veggie bacon add olive oil ) add onionand cook till softened. add garlic and cook until softened.
2. stir in squash; season with salt (I would recommend waiting on the salt. between teh broth and bacon it could end up very salty if you add more salt. youc an always add this at the table) and pepper. add broth and bring to a boil. reduce heat and simmer until squash begins to break down (15-17 minutes) discard garlic (i usually crush my garlic in and skip this step) mash with a potatoe masher or fork in the skillet.
3. meanwhile cok pasta.
4. mix pasta and squash, bacon, sauce together and sprinkle with cheese.
Butternut Squash pot sticker
1 pound butternut squash, peeled seeded and cut into 1 inch chuncks
1/2 cup plus 1T of soy sauce
3 tablespoons packed brown sugar
1/4t salt
2 scallions white and pale green parts only (I think I subbed green onions) thinnly sliced
1 teaspoon grated fresh ginger (I subbed powder)
1/4 t seseme seeds
20 wonton wrappers, thawed if frozen
1/4 c canola oil
1. put squash 2 T soy sauce, sugar, and salt in medum pan. cover with water and bring to a boil over med high heat. cook until squash is very soft about 12 minutes. drain. transfer to a medium bown, mash with a fork until smooth. s tir in scallions and ginger.
2. in a seperat bowl stir together remaning soy sauce, seseme seeds and 1/4 cup of water. set aside.
3. plaec 1 scant T filling in center of wonton, brush corners with water. if wrapper is squre fol diagonally to make a triangle. if it is round fold in half. press edges together. freeze on cookie sheet until firm. 10-15 minutes.
4. heat 2T of oil in a large non-stick skilletover medium heat until very hot but not smoking. add 10 potstickers and cookshaking pan frequently, until bottoms are brown. turn pot stickers over, very carfully pour in 1/2 cup of water and cover (I highly recommend putting the cover on first, lifting up just enough to get the water in. the water will go crazy and could jump out and burn you) Steam until most liquid is evaporated 2-3 minutes, transfer to serving dish and cover with foil to keep warm. discard any remaining water from plan and repeat cooking pproces with other potstickers. serve with soy sauce seseme dip.
Pasta with butternut squash and bacon
4 ounces of bacon (about 4 strips - I usually add more)
1 onion
1 garlic clove
1 1/2 pounds of squash peeled. seeded and cut into 1 inch cubes. (carrot peeler works fine for peeling)
1 1/2 cups of chicken brot (veggie works equally well)
1/2 pound corkscrew pasta
1/2 cup finely grated parmasean cheese
1 cut up bacon and cook on medium heat until crisp but be sure your fat doesn't burn (I usualy do mine in the microwave) drain. return 1 tablespoon of fat back to the pan (if you are using lean or veggie bacon add olive oil ) add onionand cook till softened. add garlic and cook until softened.
2. stir in squash; season with salt (I would recommend waiting on the salt. between teh broth and bacon it could end up very salty if you add more salt. youc an always add this at the table) and pepper. add broth and bring to a boil. reduce heat and simmer until squash begins to break down (15-17 minutes) discard garlic (i usually crush my garlic in and skip this step) mash with a potatoe masher or fork in the skillet.
3. meanwhile cok pasta.
4. mix pasta and squash, bacon, sauce together and sprinkle with cheese.
Butternut Squash pot sticker
1 pound butternut squash, peeled seeded and cut into 1 inch chuncks
1/2 cup plus 1T of soy sauce
3 tablespoons packed brown sugar
1/4t salt
2 scallions white and pale green parts only (I think I subbed green onions) thinnly sliced
1 teaspoon grated fresh ginger (I subbed powder)
1/4 t seseme seeds
20 wonton wrappers, thawed if frozen
1/4 c canola oil
1. put squash 2 T soy sauce, sugar, and salt in medum pan. cover with water and bring to a boil over med high heat. cook until squash is very soft about 12 minutes. drain. transfer to a medium bown, mash with a fork until smooth. s tir in scallions and ginger.
2. in a seperat bowl stir together remaning soy sauce, seseme seeds and 1/4 cup of water. set aside.
3. plaec 1 scant T filling in center of wonton, brush corners with water. if wrapper is squre fol diagonally to make a triangle. if it is round fold in half. press edges together. freeze on cookie sheet until firm. 10-15 minutes.
4. heat 2T of oil in a large non-stick skilletover medium heat until very hot but not smoking. add 10 potstickers and cookshaking pan frequently, until bottoms are brown. turn pot stickers over, very carfully pour in 1/2 cup of water and cover (I highly recommend putting the cover on first, lifting up just enough to get the water in. the water will go crazy and could jump out and burn you) Steam until most liquid is evaporated 2-3 minutes, transfer to serving dish and cover with foil to keep warm. discard any remaining water from plan and repeat cooking pproces with other potstickers. serve with soy sauce seseme dip.
i just had my first one
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i microwaved it, but non lazy people could bake it, and ate it with butter, garlic salt, and pepper..... simple and
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Butternut squash risotto is awesome!
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I also make a great butternut squash soup with chicken broth, onion, carrot (if desired), cream cheese or heavy cream, and parmesan. LMK if you want the recipe.
And I've also made butternut squash gnocchi with butter-sage sauce. Rich, but delicious. Alton Brown has a similar recipe, so you could search on Food TV. I think he calls his "dumplings," though.
HTH! Enjoy.
~Nick
I also make a great butternut squash soup with chicken broth, onion, carrot (if desired), cream cheese or heavy cream, and parmesan. LMK if you want the recipe.
And I've also made butternut squash gnocchi with butter-sage sauce. Rich, but delicious. Alton Brown has a similar recipe, so you could search on Food TV. I think he calls his "dumplings," though.
HTH! Enjoy.
~Nick
i cut it in 1/2 & bake it until it's soft. then i scoop it out & mix the scooped chunks with sauteed onions, apples & veggie sausage (i think some sage, salt & pepper), spoon it back into the scooped out halves with a few dots of butter on top. bake for another 20 min or so & YUM!
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