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butternut squash recipes

post #1 of 11
10/12/08 at 1:23pm
Thread Starter 
I had some butternut squash soup that was fantastic, and of course, now I'm trying to think of other ways to use butternut squash.

The soup I had seemed fairly simple, maybe chicken stock, cream or milk, and I tasted some garlic, nutmeg, and maybe coriander.

Any ideas for other recipes?
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post #2 of 11
10/12/08 at 1:26pm
Cut it in half, seed it, and put some butter and brown sugar over it. Then, wrap it in aluminum foil and roast it. Take it out when it's done and take out all the goodness. After that, you can wrap it up in some ravioli. It's so sweet. I've only made it with a brown butter sauce, but I'm sure there are tons of other applications.
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post #3 of 11
10/12/08 at 1:41pm
For fall, a butternut squash risotto. The technique by the poster above is good for the squash 'base', which I would then in turn puree with a little stock or water. Stir the puree into the risotto (any regular risotto preparation is fine) about 1/2 way through cooking. The colour should be nice and bright, but I find adding a touch of tumeric makes it shine (without much affecting the taste).

I finish it with some small diced butternut squash that I've caramelized separately, butter, and curls of parmigiano.
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post #4 of 11
10/13/08 at 6:48pm
http://www.styleforum.net/showthread...+comfort+foods

vedi post 8
and I can supply a killer risotto recipe if you pm
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post #5 of 11
10/13/08 at 8:50pm
+2 on the risotto, cube it and roast for awhile, then drape w/ some nice bacon, squash seeds and chestnuts - roast a bunch more. rice is standard prep w/ an onion or shallot. once broth/stock is absorbed, stir in some of the 1/3 of the roasted squash (but not the other stuff). finish w/ some butter & parmreg. stirred in. serve on nice warmed plate topped with remaining squash, bacon, chestnuts & roasted squash seeds. killer!
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post #6 of 11
10/14/08 at 4:07pm
Roast the squash take out the "goodness" roll into a gnocci with some nutmeg. Prepare gnocci as usual. Can be served with nice mascarpone sauce and served in the hollowed out squash shell.
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post #7 of 11
10/14/08 at 4:30pm
I saw on Ramsey's F-word they made Risotto with it, so can be done.
I recently heard of making a salad with cubed roast squash (google recipes).
You can try making mash potatoes style, or mixing with regular mash so mix colors and textures. maybe add in sweet potato too?
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post #8 of 11
10/14/08 at 5:05pm
My mom would cut it in half and put it cut side down in boiling water until done. Salt, pepper, and butter.
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post #9 of 11
10/14/08 at 5:06pm
ginger and garlic
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post #10 of 11
10/14/08 at 6:19pm
We had this (instead of mashed potatoes) along with fowl for Canadian Thanksgiving:

Cut it in half lengthwise and remove seeds, brush cut sides with olive oil. Roast for 40mins at 350F or until soft. Scoop out the flesh and reserve. Fry chopped onions and garlic in a lot of butter. Once nicely cooked add this to the squash puree along with a good addition of more butter, salt, pepper, a scant dash of nutmeg and some chopped italian parsley. Mix it well and keep in warm in the oven.
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post #11 of 11
10/14/08 at 6:30pm
This looks pretty good



http://www.thekitchn.com/thekitchn/i...san-dip-066351
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