(sigh) Butternut squash in my veg box. What can I do with it?

(65 Posts)
FlouncingMintyy Wed 06-Feb-13 18:12:05

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.


HanneHolm Wed 06-Feb-13 18:13:35

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

Crikeyblimey Wed 06-Feb-13 18:14:26

It is just delicious in a curry.

HanneHolm Wed 06-Feb-13 18:14:28
rubyrubyruby Wed 06-Feb-13 18:17:52
rubyrubyruby Wed 06-Feb-13 18:18:53

Or slice, sprinkle with spices and oven bake.

smartieknickers Wed 06-Feb-13 18:19:04

This is a really yummy recipe and works well with fish instead of chicken too:

ExasperatedSigh Wed 06-Feb-13 18:19:48

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!

lottiegarbanzo Wed 06-Feb-13 18:19:50

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

bigTillyMint Wed 06-Feb-13 18:20:38

It's gorgeous - my favourite veg!


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.

NotAnotherPackedLunch Wed 06-Feb-13 18:21:02

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

FlouncingMintyy Wed 06-Feb-13 18:22:48

Really? Crumbs. I thought it was kinda pointless.

poshme Wed 06-Feb-13 18:24:44

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!

Allalonenow Wed 06-Feb-13 18:25:39

Oooh lottie tell us more about your veggie tagine please.

rockinhippy Wed 06-Feb-13 18:27:26

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

MarianForrester Wed 06-Feb-13 18:31:08

This tagine is delicious


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

TheInnerSea Wed 06-Feb-13 18:33:28

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.

MsPickle Wed 06-Feb-13 18:34:05

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.

barebranches Wed 06-Feb-13 18:36:03

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!

Liskey Wed 06-Feb-13 18:36:10

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!

Lafaminute Wed 06-Feb-13 18:37:30

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.

Lafaminute Wed 06-Feb-13 18:40:41

oops: scrape OUT (not put!)

SnakesheadFritillary Wed 06-Feb-13 18:40:50

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.

Rattitude Wed 06-Feb-13 18:42:46

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.

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!

squidgeberry Wed 06-Feb-13 18:43:39

Cut into thick slices and roast a chicken on top of the squash and a few unpeeled garlic cloves and thyme. Eat some of the squash with the roast, and make soup with the rest plus some chicken stock.

squidgeberry Wed 06-Feb-13 18:44:53

Cut into thick slices and roast a chicken on top of the squash and a few unpeeled garlic cloves and thyme. Eat some of the squash with the roast, and make soup with the rest plus some chicken stock.

CelticPromise Wed 06-Feb-13 18:49:25

I second the recommendation for HFW's squash and chickpea stew. it's lush.

Tonight I'm making a Thai curry with one. Chop onion and garlic, cook, add thai curry paste, stir in deseeded and chopped squash, add tin of coconut milk, cook til tender, finish with fish sauce, lime juice and coriander, serve with rice.

Another one of my favourite easy meals is chucking bite size pieces of squash in a roasting tray with onion wedges, chopped up sausages, rosemary and squashed garlic cloves, toss in oil and roast for about 40 mins.

Hungry now smile

It's the only veg dish that the meat eaters will eat in my house- butternut squash curry.

Newyearoldmum Wed 06-Feb-13 18:51:19


This is yummy - if you don't want it to be meat free you could fry off some pancetta cubes or lardons and sprinkle through.

twofalls Wed 06-Feb-13 18:53:04

Chilli. Cook with chorizo, chilli, tinned toms, red peppers and beans serve with coriander, dollop of sour cream and crusty bread.

legalalien Wed 06-Feb-13 18:55:45

One of my favourite salads, with roasted pumpkin (butternut is fine), rocket, olives, feta and pumpkin seeds

Recipe here: cuisine.co.nz/cuisine.nsf/recipes/roasted-pumpkin-feta-salad-on-toast?Opendocument&HighLight=2,Pumpkin,feta,salas

Hope link works, if not put pumpkin and feta as search terms in the recipe search box

kerala Wed 06-Feb-13 19:00:57

Roast it put it in a risotto with blue cheese or parmesan delish

I am actually a bit offended that you feel so ambivalent about the wonderful butternut squash.

bigkidsdidit Wed 06-Feb-13 19:14:10

I love them but can never be bothered to peel.
Wish you could buy ready-peeled ones!

MistyB Wed 06-Feb-13 19:14:32

Cake!!! I have tried googling Harry Eastman's recipes to no avail but her Red Velvet and Chocolate Heartache recipe book has amazing cake recipes swapping butter for vegetables (the best ones have squash in!)

FlouncingMintyy Wed 06-Feb-13 19:21:02

Cripes, you only need to open your mouth to offend someone on Mumsnet these days!

Waitrose do frozen and peeled butternut squash. The peeling is a pain.

I was only joking minty- I do love it though.

caffeinated Wed 06-Feb-13 20:21:08

Google Jamie Oliver's jools favorite beef stew. It has butternut in and I thought it was random but it gives a very slight sweetness and is delicious.

Chewbecca Wed 06-Feb-13 20:27:06

I use the same risotto recipe as newyearoldmum but I leave out the fried sage leaves. I love it but DH doesn't, he misses the meat.

bigbadbarry Wed 06-Feb-13 20:29:33

this is extraordinarily delicious and not at all faffy.

FlouncingMintyy Wed 06-Feb-13 20:51:59

Goodness, I don't think I've ever had such a fruitful thread before. Thanks for all the replies. Will try and look at my squash in a different light!

MumOfTheMoos Wed 06-Feb-13 20:56:58

I second the risotto - fry in a mixture of oil and butter with some parsley, then add in Richard, a glass of white wine or vermouth and stock. At then and add shed loads Parmesan and a pile of butter right at the end!

Liskey Wed 06-Feb-13 20:59:30

Jamie oliver also has a recipe for butternut squash muffins - very similar to carrot cake - and they seems to disappear quickly!

TheInnerSea Wed 06-Feb-13 21:00:29

For those who find peeling a faff, HFW
roasting with skin on and eating the lot. Apparently skin goes chewy and delicious _ never been brave enough to try it though!

bigbadbarry Wed 06-Feb-13 21:01:25

Lol @ Richard smile Is that Richard Rice?

bigbadbarry Wed 06-Feb-13 21:01:46

Ps roast with skin on is lush, roast with skin off, meh.

Megglevache Wed 06-Feb-13 21:03:16

peel (ouch) roast with a tiny bit of oil, coconut milk, chiili flakes and onions, salt and pepper.

Ridonkulously good. Like the easier curry ever.

GetOrf Wed 06-Feb-13 21:04:32

Oh god no mintyy, throw the squash away, they are loathsome.

Firstly I hate the name (it sounds like it was dreamt up by the vegetable marketing board in the 80s) and secondly I cannot stand the taste of any squashes, especially butternuts and pumpkins.

PLUS have you ever looked inside a pumpkin? Fucking scary.

GetOrf Wed 06-Feb-13 21:05:18

lol at Richard.

Is that Richard Madeley?

Or Richard III

I don't like it either, far too rich and sweet, but am going to look through all these ideas and see if any of them might disguise it sufficiently to make me want to eat it.

bigTillyMint Wed 06-Feb-13 21:14:07

ROFL at Richard grin

CelticPromise Wed 06-Feb-13 21:16:16

I've tried it roasted with skin on, it's fine.

jennimoo Wed 06-Feb-13 21:17:05

I came up with a 'pesto' which is easy to do if you roast the 2 deseeded halves (skin on) in advance. I donut whenbibhave the oven on for something else and keep in the fridge.
I microwave to heat and blitz with:
Toasted pine nuts
Olive oil
Sometimes chilli of some sort

Stirred through pasta and sprinkled with fried pancetta I feels like a posh restaurant meal, according to my DH!

GetOrf Wed 06-Feb-13 21:18:00

Richard reminds me of megglavache's thread the other day - mustard screams.

GladbagsGold Wed 06-Feb-13 21:22:22

I can't believe no one has suggested a Vegetapal.

UptoapointLordCopper Wed 06-Feb-13 21:24:05

I'm a bit of an expert at getting rid of butternut squash constructively. wink In fact, the solution lies in baking it into muffins and cakes and bread. There. We despatched ours in 6 loaves of bread and one lot of muffins. It was a big squash.

I buy a squash weekly! here are my favourites:

Sarah’s Curry
Serves 2
I swear by shop bought curry pastes!
½ Tin of tomatoes
1 big table spoon of curry paste
Any veg you like: I recommend-
A good handful of Spinach
Chick peas
Butternut squash
Peel and chop the squash into small cubes, then boil in water for about 5-10 minutes until it is starting to soften. Meanwhile, peel and finely chop onion, garlic and ginger, fry gently in a little oil until soft, but not too brow. Stir in the curry paste and leave to cook for about 3 mins then add the tomatoes, cooked squash. Next add about ¼ of a pint of tap water and stir through. Leave to simmer for about 10-15 minutes. Whilst you put the rice on. When the rice is about 5 mins away from being done, stir into the curry a handful of chickpeas and the spinach, it may seem like a lot of spinach, but it will go to nothing!
Once the spinach has wilted the curry is ready to serve. I like it with some mango chutney on the side.

Butternut squash soup
Serves 6
1 onion chopped
2 sticks of celery
2 chopped carrots
½ large chopped butternut squash
1 large leek chopped
1 large chopped sweet potato
1 herb bouquet
1 ½ pints of veg stock
2 tsp olive oil

Brown all veg in frying pan with the olive oil, add the stock and the herb then slow cook for approx 12 hours on a low, then blitz with a blender until smooth (you can add a drizzle of single cream if needed) freezes really well!! I love this with a little worcester sauce!

I also peel and cut some squash into wedges and roast with some olive oil, mixed herbs and seasoning and have rather than oven chips, with some mayo! I'm starving now!!!

seeker Wed 06-Feb-13 22:06:01

The most delicious soup in the world.

The most delicious caramelized roast thing to have with grilled lamb chops and rocket.

DearPrudence Wed 06-Feb-13 22:26:31

Butternut squash is my absolute favourite vegetable. Love this thread for new ideas.

thixotropic Wed 06-Feb-13 22:30:13

1) Roast it with garlic, have with sun dried tomatoes and pasta or risotto. Yum.


2)Post it to me.

drjohnsonscat Wed 06-Feb-13 22:35:13

I roast onions and bns together and then bake some chicken marinated in cumin on top of the onions and bns. Then I stir the onions and bns into couscous with dried apricots, chickpeas and pine nuts and serve with the chicken and humous and yogurt.

It's also good as a filler-outer in a sausage casserole.

DewDr0p Wed 06-Feb-13 22:38:11

YY to HFW's north african squash & chickpea soup.

I did a great Thai curry off bbc good food last week - lots of other good ideas on there too.

Or Ottolenghi does some great stuff with it (think lots of his recipes on guardian website - try the ultimate winter couscous)

DewDr0p Wed 06-Feb-13 22:38:45

Oh and Jamie Oliver's b squash muffins are yummy!

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