I have 4 butternut squashes on my kitchen windowsill.....

[Plantsandpuddlesuits]

And the neighbors are probably wondering if I'm collecting them 🤣

Combination of weekly veg box plus some friends have grown and I need to use the blasted things up to make space for Christmas snacks clearly!

Looking for meal ideas, we are trying to do meat free mondays. Don't necessarily have to be family meals can always do the children something seperate.

So far I've got.....
Butternut squash and lentil soup I make this alot
Butternut squash risotto
I want to try butternut squash macaroni where you blend a whole squash for the sauce

Another ideas please wise MNers

I had a collection of 4 as well.

Red Thai curry soup with the butternut - which is nice
I’ve today made red Thai curry with cavolo nero kale, diced butternut squash and spam with coconut milk - lots of fresh coriander and a squeeze of lime juice - it was so good 4 of us finished enough Curley for 6 people today at lunch!
It’s also nice diced into Indian chickpea curry,
I’ve also roasted it in wedges with garlic Oliver oil and lots of black pepper finished with feta for the last 10mins or slow - lovely with some spicy meatballs (either lamb or vegan ones made with tofu in a tomcats sauce)
Also second the pasta sauce with simmered down butternut and some sage and spinach and a nice cheese

I make a squash and goat's cheese gratin, it can accompany meat as a side dish or you could serve it with rice or potatoes for a vegetarian meal.
Roast chunks of squash with olive oil until soft then put into an ovenproof dish (or use your roasting dish) with a couple of skinned and chopped tomatoes, salt, two or three tablespoons of crême fraîche, a pinch of dried thyme (or sprigs of fresh) then top with chunks or slices of goats cheese. Bake for half an hour-40 minutes in a hot oven.

• curry and olive oil not sure oil made from an Oliver would be as tasty!

I make a fab BNS chilli - cut up one or two BNS (depending on size) into rough cubes about 2cm on each side. Toss in a little oil and roast at a high temp for at least half an hour or until they start to blacken at the edges (BNS with a higher water content may need a little more time). Have a sit-down for 10-15 mins as there's nothing to do, then shread some red onions. Fry the onions with garlic and mexican spices of your choice. Stir in a tin or two of chopped tomatoes depending on how saucy you like it, and a tin or two of black beans depending on how hungry you are, and let it simmer while the BNS finishes off its roasting. Tip the roasted BNS into the sauce and serve with rice.

Ooh just the mash, I love it as a veg side. Throw in oven, whole. Roast on high for an hour or so. Cut in half, scoop out, mix with garlic, butter, pepper and salt. Fabulous.

Halve it lengthways unpeeled, brush with oil, bake until soft. Scoop out the innards and mix with a generous pinch of salt, pepper, grated strong cheddar and garlic. Stuff back into the skins and top with more cheese, brown it off in the oven. Delicious, and super easy!

When I have a glut I make:

Butternut squash and mushroom lasagna.
Butternut squash thai curry.
Roast butternut squash and fennel - with pasta or cous cous.
Whole stuffed squash with brown rice. (Jamie Oliver recipe)
Butternut squash chutney makes good Christmas presents.

Riverford delivered me 13 this time last year. (Tbf I did order the box …) Was eating squash until January.

Can’t look at them this year.

(Praying for you …)

Keep the skins, cut them into tortilla chip-esque shapes and bake them to much on with salsas, dips etc - delish

Butternut squash risotto is amazing. I usually just google the recipe. Make sure you roast it first, tastes great! Sometimes add mushrooms, peas or whatever else we have hanging around.

Also curry with roasted butternut squash and roasted cauliflower is great. Roasting adds another depth to it. You can use a jar sauce and again just add other vegetables you have hanging around. We usually add onions etc to the roasting pan.

Roasted vegetable tart roast any vegetables you like including butternut squash. I've added broccoli, onion, peppers, tomatoes all depends on the time of year.

While the veg is roasting cut puff pastry, I buy it, into rectangles. Usually I will put a smear or veggie pesto or a tomato based sauce at the bottom. Leave a margin around the outside for the pastry to puff up.
Add the vegetables to the pastry without going to the margin and top with the cheese of your choice. Kids have mozzarella, I like feta. Pop into the oven and it's really quick and tasty!

You don't need loads of vegetables for this so I usually use the left overs to make a vegetable lasagna filling or pasta topping the next day.

@LiterallyKnowsBest

Riverford delivered me 13 this time last year. (Tbf I did order the box …) Was eating squash until January.

Can’t look at them this year.

(Praying for you …)

🤣🤣🤣

We get riverford too!

Did you get one of their spaghetti squashes they were amazing!

I leave the skin on btw. Have tried it both ways and once cooked I haven't been able to tell the difference. Peeling a butternut squash is a pita so I'm glad I tried it!

I'm loving the idea of treating the BS as a double baked potato and cooking the inside in its skins. Going to try that this week!

I think maybe not. I do like the ones with edible skin. And the vegetable tart recipe posted above is quite tempting. But my, how the aroma of squash lingered in my kitchen for months.

Maybe next year I’ll be strong enough to invite another one (dozen) in …

scrummylane.com/chicken-and-butternut-squash-satay-curry/

I can't explain how nice this is. I have passed the recipe on to about 5 friends since I made it and they say the same.

This is a super-easy recipe for the macaroni cheese

www.myfussyeater.com/butternut-squash-mac-and-cheese-kids-toddlers/

Just make a load of soup and put it in the freezer. It really isn't a great vegetable, too sweet.

@AshGirl

This is a super-easy recipe for the macaroni cheese

www.myfussyeater.com/butternut-squash-mac-and-cheese-kids-toddlers/

Thanks thats the one I've been looking st saw it recommended on Instagram

You can make it into a pie. It's lovely - it has a pumpkin-like flavour.

Roast it in little cubes drizzled with chilli oil and garlic granules snd serve on mixed leaves with cubes of feta and sun blush tomatoes.

www.thelastfoodblog.com/butternut-squash-chickpea-curry/
One of our fav veggie curry's.

Thanks for the post as I love butternut squash and this has given me lots more recipes.

Mary Berry's squash lasagne is so delicious! I leave out the mushrooms. It's easier than a normal lasagne too!

You can also just roast, purée and freeze it in batches, to use anywhere that Americans use pumpkin purée - so cakes, pancakes, pasta sauce etc.

livingoncookies.com/how-to-make-homemade-pumpkin-puree-from-squash-or-pumpkin/

[quote Thecatisboss]Meera Sodha Pumpkin Curry is wonderful (even my parents who aren't keen on curry loved it).

thehappyfoodie.co.uk/recipes/meera-sodhas-pumpkin-malai-curry/[/quote]
Thanks for reminding me of that recipe! It's incredible. Think I know where my massive butternut squash is destined.

I did this yesterday, it was delish. They list a frozen mix but works just the same with the fresh squash I used.

realfood.tesco.com/recipes/pesto-vegetable-traybake.html

@AD3000

cookpad.com/uk/recipes/6800584-one-dish-sticky-rice-broccoli-squash-and-sweet-potato-with-chilli-and-ginger-dressing

This is my favourite from the Green Roasting Tin

I came to say the green roasting tin dish too - so good, one of our favourite meat free dinners!