What is so healthy about it anyways? there's not that much fiber.... its mainly all carbs. I know theres lots of beta-carotene but I eat carrots & spinach on a regular basis as it is anyways and probably dont need extra beta carotene.... so whats the big deal about this veg?
How do you prepare/cook/incorporate this with your meals?
Aren't they pretty big and hard to cut into? Tips? Or can I buy it already prepared frozen.... hmm.... but would the nutrition be the same...?
I'm thinking of making a curry with it....
would I have to bake it before stir-frying it?
You do need a large knife to prepare one because they are quite hared. Start by trimming off the top and tail, slicing in half lengthways and then using a potato peeler to remove the shiny hard skin. Scoop out the seed ball with a spoon and discard.
Then you can roast it in chunks in the oven with, say, some quartered red onions, olive oil and garlic cloves. You can steam or boil it until tender. Roughly mashed with fresh black pepper, a little nutmeg and a spoon of plain yoghurt it's fantastic. And Butternut Squash soup is terrific. If you wanted to make a curry with it, just add it to your base ingredients and simmer until tender... it doesn't take all that long.
Another way to prepare is to cut it in half and scoop out the seed ball but leave on the skin. Roast, cut side down, in the oven until tender. When cool enough to handle, scoop out the cooked flesh add to some seasoning and serve.
Enjoy butternut squash. It's a lovely thing
Hopefully I still get the benefits and delicious taste of it. Any thoughts? Has anyone tried this stuff?
Its wayyy easier than having to use the entire squash at once, trying to cut it open, baking it before adding it in with other foods.
Or is the fresh stuff really worth the extra hassle?? ;) Will I be missing out here....
I usually just hack in half, scoop out the stuff and roast them open side down in the oven....let them cool, then scoop it all out
I find that its better than the frozen stuff...but if your short on time the frozen stuff works just as well:) I actually have some in the fridge right now...I should figure out something to do with it.
Its also good as dumplings! youc an mix the squash with just about anything..I like garlic and goat cheese....(get those 3.5 inch wrapper things, put a dallop on each one, wet the ends, fold over, and boil or bake...)
eta: yesterday at the store I saw GIANT squash...like...wont fit in the oven giant...
We tried roasting some the other day with butter and brown sugar as described in a simple online recipe...and we didn't like it. It's not bad - it's like mildly-flavored pumpkin with a little bit of an orange texture - fibery - but it didn't seem worth the trouble to us. Probably it would be better mashed? Not sure. We're probably going to stick with sweet potatoes ourselves, and/or try a few other squash types.
my kids like it cut in 1/2, remove the seeds, add butter and maple syrup, and bake until done.
personally, I use lite margerine and brown sugar splenda.
they are yummy with chicken or turkey
i just tried butternut squash for the first time last week and it was REALLY good. it already had a creamy and buttery enough taste to me, so i didn't need to add anything.
they also have it pre-diced in stores, if you don't have time to do it yourself. :)
i just had the best butternut squash soup from a little organic grocery in my neighborhood.. :)
I LOVE THIS SQUASH; IT'S MY FAVORITE. Yes, it's hard to cut, but to me the texture and flavor are worth it. I cut it into chunks, boil, mash, and add salt and butter...mmm.
Oh my, we love it. I make squash french fries and they are delicious.
Cut up the squash into the shape of fries. Does not have to be perfect. Not too thin or too thick.
Put the pieces in a large bowl and spray with a little non-fat olive oil cooking spray (0 calories) Then sprinkle with your favorite spices. I use garlic powder, onion powder, chili powder, red pepper and paprika. Mix it up really good so the spices coat each piece.
Spray a cookie sheet with the olive oil cooking spray and bake on 300-350 until done. Cooking time depends on the amount and how thick you slice them and also how crispy you want them.
Let them cook and I like to dip them in mustard, hot sauce or salsa. So good. Can do the same thing with sweet potatoes.
Acorn squash is also very good.
mmm sweet potatoe fries :)
In Australia, pumpkin is a staple dinner vegetable and it can be eaten mashed or roasted. It tastes delicious just with some salt or pepper. Not sure why they don't taste as good in America.
I find it is an excellent base for a vegetable (or other) curry!!!
Squash is one of my favorite vegetables. It really is satisfying as a little bit fills me up. I usually buy them already cut in half or quarters. I use a big French knife to cut off the amount I want to use use and wrap it loosely in Saran/plastic wrap and microwave it. Then it is easy to mash or cut up. One of my favorite low calorie lunch main courses is to dice a tablespoon or two and add it to a cup of tomato soup and then add a half teaspoon of curry powder. With a side dish it is a pretty good meal. I also use a half cup or so cut up in curry, it can be barbecued, it can boiled with a teaspoon of soy sauce for seasoning, it can be deep fried tempura style, and it can be cooked and cut julienne style and served with salad dressing.
In Japan, it's a common every day food. It can also be mashed with some sweetener and formed into little balls by putting it in Saran/plastic wrap and bringing the edges of the wrap together and squeezing it.
