Mumsnet Talk

Can't get excited about squash, pumpkin, courgette etc. I have never ever been tempted to try a squash soup for eg. Can anyone suggest a tempting/slightly interesting recipe?

Don't have a baby or toddler in the house, btw.

Tia

make this www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/o/one_tray_sausages_with_butternut_mash.html

or just a soup
I split in middle
roast as is then peel and deseed after

It is just delicious in a curry.

or this - I am not a goats cheese fan but its OSSOM in this

www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/pasta_with_roasted_squash_and_sweet_potato.html

It's great in curry.
here
and here. I use chicken not lamb

Or slice, sprinkle with spices and oven bake.

This is a really yummy recipe and works well with fish instead of chicken too:
www.bbcgoodfood.com/recipes/2610636/thai-coconut-crumbed-chicken-traybake

Curry. Or chop and roast alongside red onion, peppers, courgette, aubergine (all tossed in olive oil, salt, pepper, coriander, cumin, paprika), then bung on top of lemony couscous and serve with harissa and yoghurt.

Squash rocks!

Really? I love squash, especially squash and ginger soup. Also in a coconutty Thai curry, or a Moroccoan style veggie tagine.

It's gorgeous - my favourite veg!

Soup.

Roasted with red onions

Roasted andwith goats cheese in risotto

In curry - I do a lovely veggie one with butter beans, but lots of alternatives.

Roast it in cubes alongside onions and sprinkled with chilli flakes. Then serve with crumbled feta cheese and pitta bread.

Really? Crumbs. I thought it was kinda pointless.

Jamie Oliver has a great sweet potato soup recipe that I use squash for instead. It has chorizo in. From memory- fry onion & chopped chorizo, add peeled chopped squash + a carrot (& other random veg if you're me) and then chicken or veg stock. Simmer and then purée. Yummy!

Oooh lottie tell us more about your veggie tagine please.

It makes a gorgeous risotto too - sauté small cubes with chopped onion & red pepper, take half of it & blitz with water to a liquid - then just do your usual risotto recipe - olive oil, rice, wine, Parmesan - & add a touch of chilli to,liven it up bit - it's a favourite around here too & very healthy too

This tagine is delicious

www.bbcgoodfood.com/recipes/2468641/moroccan-chicken-onepot

Or Lorraine Pascale's soup. It has the advantage of no peeling the thing til cooked and is really tasty.

I love it in risotto, especially if the squash has been roasted first. I tend to roast her whole thing (cut in cubes) and have half just as a veg side on day 1 then make the risotto on day two with the rest.

Today though I made River Cottage's Butter Nut and Nut butter soup which was amazing.

It's also great in curries, either vegetarian or to make the meat go further.

Cube and roast with some cherry tomatoes, whole garlic cloves in their skins and herbs of your choice and a good slug olive oil. If you fancy put some streaky bacon or sausage in as well. When soft, pop the garlic, season and eat with pasta. Delicious.

Or the new Covent garden butternut squash and red lentil pottage. One of my standbys.

Or risotto.

And if you're so inclined, save the seeds, wash and dry and roast in the oven with a little vanilla sugar. Yum yum yum.

I cut it into cubes, drizzle with oil, season, throw in some sage leaves and roast in the oven. I add this to risotto usually. Would be nice with pasta too.

hmmmm butternut squash is one of my fav veggies!!!

Chop it into cubes, drizzle olive oil and balsamic vinegar. give it 25 mins. After 25 mins add peppers and onions. roast for a further 15 mins or so.

I serve with chicken breast and salad and toasted pine nuts!
YUM!!!

Hugh Fearnley-Whittingstall has a lovely recipe for roast squash in a wrap and another for North African squash and chickpea stew - it's lovely!

Halve it, scrape put the seeds then put in a roasting tin covered with foil. Roast until soft/mushy (1/2 hrs) then whizz with a blender (or just bung the lot in a saucepan and heat - as it heats it will mix) along with a tin of coconut milk and a couple of spoons of Thai yellow curry paste (or any curry paste really but my best has been Barts Thai Yellow) and then add whatever you like: prawns and halved cherry tomatoes, chopped chicken breast, vegetables - my favourite is prawns and CT's. serve with basmati rice and a sprinkling of chopped fresh coriander.

oops: scrape OUT (not put!)

I roast it in a fashion I learned from Jamie Oliver -- wash, cut into long wedges (leaving skin on). In a pestle and mortar grind up fennel seeds, chilli flakes, a garlic clove, oregano, some cumin and coriander (ground spice). Toss wedges of squash in olive oil and spice mix to coat. Roast for about 30-40 mins. Mmmm.

I have made this recipe of butternut squash risotto from the Pioneer Woman website.

It is really nice and I am not a huge butternut squash fan.

I cheated and used pudding rice rather than arborio rice. It works as well in my opinion.
I have also pasted the recipe below.

Ingredients
1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
3 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder
1/2 whole Diced Onion
1-1/2 cup Arborio Rice
6 cups (approximately) Vegetable Or Chicken Broth (low Sodium)
Salt And Pepper, to taste
1/8 teaspoon Turmeric
1/4 cup Heavy Cream (less If Desired)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley, For Serving

Preparation Instructions
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
Heat broth in a saucepan over low heat. Keep warm.
Add 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.
Reduce heat to low. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way.
Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of "bite" left to it.
When the rice is tender, add in the cooked squash and turmeric and stir it in gently. Add the cream and Parmesan shavings and stir until it's just combined. Taste and add more salt and pepper as needed.
Sprinkle minced parsley over the top and serve immediately!