Need some Butternut Squash inspiration :o)

I have had this squash sitting in my cupboard for the past few weeks, and I've had a few dinner ideas for it, but not really anything too exciting. I'm only cooking for two, and we're both busy and don't have a lot of time for prep, etc. 

Any good recipes?

I make these all the time. It's really easy and they taste kind of like sweet potato fries.

http://www.hungry-girl.com/chew/chewdetails.p hp?isid=812

Happy nomming. :)

penwin

I was just going to post that same link.

I only make it as a side.

First, I cut it in half long ways and spray it with non stick cooking spray. Then, I roast it (flat side down) on a cookie sheet in the oven for about 20 minutes at 375. When soft, I scoop it out of the rind and into a food processor and pulse with a little bit of brown sugar and a couple of pineapple rings with maybe a tbsp of the pineapple juice. It reminds me of sweet potato casserole, but much better for you.

Oh I love Butternut Squash!

And the easy way is the best for me! 

I cut the squash in half (length wise) scoop out the kernels and spoon 1 tsp of brown sugar in the middle. I place both halves in the oven and bake it at 375 until smooth. That's it. let it sit and cool for a while and spoon the golden glory right into your mouth! Sooooo yummy!

Yum! Butternut squash!

I usually roast it--cut in in quarters, and brush with a spice/herb mix (don't have the recipe handy but it's from Jamie Oliver's Naked Chef cookbook)...somthing like mix crushed garlic, some hot pepper flakes (optional), a little ginger, a little anise/fennel (just a touch), some coriander (optional), some pepper, and some oregano with a touch of olive oil, smear on the quarters and roast at ~400 F until soft.

I often then scoop it out and put in a pot with 1 L of chicken stock and a chopped onion, simmer, then blend into a yummy, hearty soup. Right before serving I add a touch of milk.  I've also taken a short-cut for soup and just cubed the squash (raw, not roasted), added stock, onion and similar spices and simmer until soft--not quite as rich/sweet as roasting it first but still pretty good.  

The soup freezes pretty well too if you dish out the leftovers into one or two serving portions for those days you don't feel like cooking.

Thai butternut squash soup is fantastic.  It's kind of high-calorie from the coconut milk, but it's so filling that you can make the servings really small.  This recipe is pretty close to how I make it.

You can also bake it as a couple of other people have described, then puree the skinned squash and bake it into yeasted rolls. The squash makes them a beautiful yellow color, and adds nutrition to your bread.

Google "squash bread," or search for the same term on allrecipes.

Butternut Squash Soup

It's easy to make and very good.  It also freezes well, so don't be afraid to make a double batch.  I usually freeze it without adding milk, then when I heat it up I stir in the milk. 

We eat alot of butternut squash in this house here's one of our favorotes

http://caloriecount.about.com/butternut-squas h-baby-spinach-recipe-r187173

Butternut squash risotto - tastes great especially with goats cheese and sage if you have room in your calories allowance.

I make butternut squash chili. It is very good!

I also like use it like pumpkin and I make a crustless dessert. It is baked like a pumpkin pie.

ILDAKO-can you post ur chili recipe? thanks!

Here is a website -www.fooddownunder.com

The recipe is Butternut Squash Chili with Black Beans. I omitted the corn and the nuts. There are 288 recipes that use butternut squash. I like this website but I am always omitting or replacing using healthier ingredients.

thank u! when i think of butternut i think sweet, but i suppose this is not.  i love black beans but i dont care for the nuts so id omit those as well.

what do u serve this with?

EDIT-i never had chili before actually that i liked, i dont it like it too spicy so omiting the nuts+chili peppers, its comes to about 600 cals, is that rt?

I invariably roast it as a savory dish, but this will be divine (especially the cinnamon and sugar variation)

BUTTERNUT FRITTERS

Serves: 2
Preparation Time: 10 minutes
Cooking Time: ± 20 minutes
Total Time: ± 30 minutes

INGREDIENTS
250 ml Butternut, cooked, pureed until smooth
250 ml Cake Flour, sieved
5 ml Baking Powder
5 ml Salt
1 Egg, beaten
250 ml  Milk
Season to taste

METHOD
Sieve all dry ingredients into a large bowl.
Mix egg and milk together and add with the Butternut puree to the flour mixture.
Mix until well blended and until no lumps are present.
Allow to stand for 15 minutes, to allow the starch granules to swell and absorb the liquid.

Drop spoonfuls into a large greased frying pan.
Cook for ± 2 minutes on each side until golden brown and cooked through over a medium heat.
Remove from the frying pan and drain onto absorbent kitchen paper.
Serve hot or cold.

Mmmmmmm!

(From http://www.seaharvest.co.za/runtime/popconten trun.aspx?pageidref=2563&siteidref=)

I leave out the heat as well. It is a sweet chili and when the squash cooks down it makes it thick. I have it by itself or with crackers. Use it like you would regular chili. I have used the leftovers and made chili spaghetti,tacos ect.

sounds great, i cant imagine its 600 calories per serving, i must have done something wrong, thank u

I just keep with the allowed  portion size and I am fine. If anybody comes up with a caloric amount let us know.

If you want something fancy for breakfast...:

http://allintheoats.blogspot.com/2009/09/coco a-butternut-squash-oats-with-almond.html

I've never tried it, but hey, oatmeal is great, chocolate is great, nut butter is great...so this must be good, right? ;p

http://www.wholefoodsmarket.com/recipes/recip e-search.php?cx=008551912465193573474%3Ab_qvw qbssjm&cof=FORID%3A11&ie=UTF-8&q= butternut#1095

Whole Foods has hundreds of  recipes for butternut squash!