Butternut Squash

[jambuttie]

Have 1 in the fridge need to get it used LOL

Just not sure what to do with it tbh

Have previously done a b/n squash and sweet potato soup- was very sickly must say

have chucked it in beside other veg and roasted it but it comes out mushy

I have only used it a few times but do quite like the taste.

Tomorrow I am doing Homemade Steak Pie for my inlaws, How can I use it with that meal?

Going to do roasties, mashed spuds, brocolli and sweetcorn too

You can roast it in its skin.

Or add in chunks in the steak pie.

Bake the squash in the oven without peeling it (put it on a tray because it will drip). Also put a generous handful of garlic cloves on the tray - unpeeled. When they're soft (about 3/4 hour) take them out and slit the skin. It should peel back very easily and you can scoop the flesh of both garlics and squash out and mix it with the mashed potato. Don't bother with the bulbous bit of the squash, as it can be very fiddly to get the flesh while avoiding the seeds bit.

Do i then half it before cooking and scrape out the seeds?

Probably too late to answer now, but, no, I wouldn't do that. Instead I cut off the long bit just as it swells out into the bulbous bit, peel and use. The bulbous bit contains the seeds and is usually too much faff to bother with. But, if I feel the need to economise and do use it, I generally peel the top as it lies on the dish and gently slice off the flesh until I reach the seeds, then work my way down the sides.

BTW, btternut squash will keep for weeks after its use-by date. A cool dark larder is best, but anywhere ventilated and out of sunshine will do. After a month or more you might find it's too full of seeds to be worth using.

may use it tomorrow now, never used it today.

It does taste really nice I'm just not sure what to do with it lol, its all trial and error isn't it lol

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yes whizz, add chopped parsley and a bit of milk.

thai squash soup

1. roast in pan (2mn)
   squash (cubed) + onion + fresh ginger + celery stalks + potato

2. cover with 2 pints stock and simmer 20mn

3. pour carton coconut milk (250ml) give it a good stir and season.

4. blitz

Spicy Butternut Soup
1 tbsp olive oil
1 onion, chopped
1 red chilli, chopped (optional)
1 clove garlic, crushed
2 butternut squash, flesh cubed
1 tbsp medium curry paste
300ml/½ pint good vegetable stock
200ml/7fl oz coconut milk
2 tbsp fresh coriander, chopped

Method

1. Heat the oil in a non-stick pan. Add the onion, chilli and the garlic, and fry for 4-5 minutes until softened.
2. Add the squash and continue to fry for 5 minutes. Stir through the curry paste and fry for a further minute. Pour over the stock and coconut milk, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender.
3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread. Yummy!! I make this whenever lots of people are coming over as it's really tasty and economical too.

I'm far too tight to not use the bulb bit!!

I'm sure this was a MN recipe...use it when you make your pumpkin lanterns, it's lovely to come home to after trick or treating.

i roast it cut up into chunks with olive oil. then use it up in a risotto or else with tagietelle, mixed with pine nuts, sultanas, nutmeg and parmezan. yummy! (oh and once roasted it freezes too)

a usually roast it cut up into small pieces mixed with 2 tablespoons balsamic vinegar, a srpinkle of salt and 2 tablespoons of maple syrup.. devine is DH very favorite...

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slice squash into 'wedges'

crush coriander seeds, chilli flakes, garlic salt and pepper witha good dash of olive oil. mix into kind of paste..

drizzle over the un-peeled squash and rub into the flesh.

bake in oven until flesh is tender... the skin gets cooked too, and you eat that too.. usually takes a good 40 minutes on a moderate heat.. 180 maybe.

It is DELICIOUS!!! i used to have it with chunky potato wedges too, and lowfat fromage frais with mint sauce in.. a really nice fat free picking dish!!! ;)

Or use it as a side vegatable dish with anything really.

I do the same thing as Susiecutie and it is delicious. You can have it in a salad with rocket, parma ham and some balsamic drizzled over.

for future ref, there was a lovely Thai Chicken and Butternut Squash recipe in September's Sainsbury's Mag.

here

I always buy BNS and am always looking for ways to use it. This was very quick and easy.

I think it may be a Jamie Oliver recipe...
its was free food on slimming world!!!