butternut squash recipes please

[comeagainforbigfudge]

I have a mahoosive sweet potato and a butternut squash to use up.

Sweet potato I'm fine with but butternut squash? Help!! I was thinking of just roasting both and making soup but is that boring?

I don't really know what else to do with the squash.

What would you recommend?

Roasted butternut squash risotto. It's delicious and my favourite kind of risotto!

I roast squash with garlic and a little cayenne and eat it in a wrap, folded into quarters, with a bit of Boursin cheese. Don't know if I've spelled that right but the garlic and herb soft cheese stuff iykwim.

Butternut squash makes excellent soup, it tastes creamy without actually adding any cream.
I also like to roast it and add to risotto with either blue cheese or Boursin.
It also makes a good spicy stew with chickpeas, tomatoes and harissa, served with cous cous.

This soup is delicious

www.bbcgoodfood.com/recipes/5302/spicy-butternut-squash-soup

Oh my that was fair quick! Thank you.

I love boursin. Risotto with butternut squash and cheese sounds good

As does spicy soup.

Decisions decisions!

Thanks

I love butternut squash, though I hate peeling it and scooping out the seeds.

I make chorizo and butternut squash soup, and a curried butternut squash soup with coconut milk. I also chop it up and roast the chunks with the carrots for sunday roast. I usually sprinkle some herbs over, or some spice or another, just whatever takes my fancy on the day.

I roast the Butternut Squash with Mixed Spice and a bit of Paprika. For the last 10 mins I add in some sliced chorizo to go all crispy.

I then add to either risotto with some cream cheese or Orzo pasta with some olive oil and a sprinkle of Parmesan. Both are one of our favourite meals.

Slice the squash in half lengthways and scoop out the seeds. Then add feta cheese, sun dried tomatoes and pine nuts. Roast for 45 mins or so.
Really tasty and not too much effort because you don't have to bother with all of the peeling and chopping.

If you need to keep butternut squash after you've cut it open scoop out the seeds and clean the cavity with a spoon to remove as much soft matter as you can. Dry well the cavity with kitchen paper. Roll up some kitchen paper and tightly fill cavity. Cover with foil adapting it as much as you can to the shape of your butternut half. Cover with another piece of foil in the same way and keep in the crisper of your fridge.
When you need some if you are not using it all use the cavity portion first and cover the rest tightly with the foil.

Made a chicken risotto with boursin instead of parmesan and topped with roasted butternut squash that was sprinkled with balsamic vinegar.

Was delish! Although I do have a load of leftover roasted squash that I'll need to turn I to soup now

Thank you all for your advice

you can cut it in half lengthways, scoop out the seeds roast until almost done then stuff with mince/quinoa/diced veggies and too with breadcrumbs and cheese and finish off under the grill

Make a butternut squash, chilli and coconut milk soup

Roasted Butternut squash, garlic and sage in pasta or risotto

Chopped and Roasted with garlic, olive oil and herbs and served as a side dish

Make a warm salad by roasting as above, then mixing with wilted kale/spinach, goats cheese, pine nuts and a vinaigrette dressing

Mmm I'm getting hungry.....

Ooops too late - I blame the time difference!

I take the seeds out after roasting. Also if short on time you can soften/cook in the microwave, it's fine to then use it for soup/risotto.

has anyone mentioned adding chunks to a veggie curry. I soften onions, add squash, sweet potato, cauliflower, normal potato and any other veg, I use the pataks korma paste in a jar. It is quite spicy with just veg, ( coconut milk is what makes it sweeter and creamy)

all good ideas (still have half of it wrapped in foil which needs to be used as well) thank you