BUTTERNUT SQUASH was 1/2 price... now what shall i do with it??

[kittylette]

thanks in advance xx

chop into quarters (or more depending on size) and roast in oven - having rubbed it in olive oil - actually quite delicious

Peel it and chop it into big chunks.

Put it in a roasting tin with olive oil, salt and herbs.

Roast for about 50 minutes.

hidden veg pasta sauce (we just had this tonight)

peel and chop 1 butternut squash and 2 onions. chop 2 red peppers, 3 courgettes and 3 carrots. Cook all veg in very large pan with some oil over moderate heat for about 10 mins. Put in 6 cans of tomatoes, bring to boil and simmer for 30 mins. Blend to smooth sauce.

makes 12 -16 generous portions - great one to freeze.

You could make Jamie Oliver's very veggie sauce and then freeze it:

Very-veggie sauce Makes about 3 litres

3 tbsp olive oil

3 small onions, peeled and chopped

2 red peppers, chopped

3 courgettes, grated

3 carrots, grated

1 butternut squash, peeled and grated

1 large pinch dried oregano

2 bay leaves

6 400g tins plum tomatoes

This is a really useful base sauce, which is packed with vegetables. This recipe makes a 3-litre batch. Any surplus sauce can be frozen to use later to top pizzas or to add to stews. By adding a few leftover vegetables, it makes a great sauce for pasta.

Heat enough oil to cover the bottom of a large saucepan and fry the onion, pepper, courgette, carrot and butternut squash for 5 to 10 minutes. Add the oregano, bay leaves and tomatoes, then season with salt and pepper. Simmer for about 30 minutes. Allow to cool slightly before blitzing with a hand-blender until the sauce is smooth. Adjust seasoning to taste.

SOUP - I often make this yummy and v easy soup.

saute an onion, then add diced carrot and the diced squash, season and let it all soften down.

add veg stock (made with bouillon) and then add some ginger (fresh or I often use stuff from a jar). simmer till it's all soft and then blend. stir in bit of creme fraiche and then scoff it down. mm, it makes such a creamy soup. love it.

risotto, surely? roast your butternut squash as per Wigwambam's instructions. meanwhile make a plain risotto, (onion, garlic, oil, rice, splash of wine and add stock) and combine with chunks of squash and lots of parmesan before serving.

anyone know an easier way of peeling the damn things!!

i use a potato peeler. one of the y-shaped ones. don't cut it before peeling, do the whole thing in a one-er.