butternut squash

[hoarsewhisperer]

ok

I have eaten butternut squash before in soup and it was yummy. I have one sitting in the veg basket at home and as i am currently trying to lose soe weight I thought it might make a good supper.

tell mw - what should i do with it? Roast it with garlic (do i peel it first), make it into soup.....help!!!!

Look at the roast pumpkin thread. If you can do it with one you can do it to the other

Butternut squash risotto is delicious. You need risotto rice though.

yeah - odd kerry. I just saw it at the market last week and thought, "hmm - i've never ACUTALLY bought one...let's have a go". It's been languishing since then and needs to be eaten...plus it's veg...so not fattening.

Funnily enoug only spotted the pumkin thread after i'd posted and thought exactly the same thing!

you can make a delicious rissoto with butternut squash, and add chicken if you fancy. It's very nice.
Sample recipe here:
[http://www.bbc.co.uk/food/recipes/database/roastedbutternutsqua_67878.shtml]
I do it without the wine or the pine nuts and much less or no sage. If you keep it simple it's equally good!

thanks Wats....sounds scrummy

Also lovely mashed (after boiling obviously).
Goes well in thai red curry too (w prawns and spinach.
Probably curries well, but I'm not a curry maker really....

Message withdrawn

butternut squash risotto is my absolute favourite dinner. Cut squash in half length ways, get rid of seeds, scores some lines in it, bit of olive oil, put in oven for 1 hour till soft and squidgy. make your risotto, 10 mins before end, stir in chunks of squash (chop off skin after it's cooked)
Yum Yum or
chuck it in a roasting tin peeled and in chunks with red onion, Aubergine, courgette, potatoes, carrots, peppers etc stick in oven for 1 hour towards end simmer tomatoes, either passata, tinned or fresh sauce with a tin of chick peas and loads of parsley,.mix it all together(veg and sauce) and gobble it up...good with lamb even better on it's own

I think it might go well in a soup too

blmey I must have been slowly salivating there, when I started typing there were 3 threads, so x with everyone else

Cut up the butternot squash. Drizzle with olive oil, chilli, pepper, salt and crushed coriander seeds. Roast in oven until soft. Serve in salad with rocket, parma ham. Drizzle with olive oil and balsamic and add shavings of parmesan. It's yummy.

hmm - still fancy soup and like the suggestion of the chickpeas in it too. I have a tub of hummus that needs to be used...womder if I could just bung that in along with a tin of chopped toms, the garlic and the roast squash....

I'm afraid I'm a bit of an experimenter....

thanks for all your lovely suggestions - has given me loads of ideas!

Butternut squash

250ml cream
1 packet white onion soup
1 packet of mushrooms
1 butternut squash

cut butternut in rings and put a layer in greased oven pan.
cut mushrooms and put a layer on top of butternut.
Repeat butternut and mushrooms.
Mix the soup with the cream. Pour over the butternut and mushrooms.

bake at 180degrees celcius

I have a recipe for butternut squaah and roasted garlic soup which I'm looking forward to trying out

if you haven't got butternut squaah, then butternut squash will do as a (poor) compromise

All time greatest Butternut Squash Risotto (this rocks)

you will need:

Butternut squash (cut in 2 length wise and roasted with a drizzle of olive oil at 220 c for 1 hour)
1 onion
4 cloves garlic
2 teaspoons dried sage (or handful fresh)
300g Risotto rice
100g Pearl barley
1 tbsp yoghurt (or double cream if you prefer)
200g cheese (preferably parmesan but we've been known to use cheddar)
1 litre chicken stock

roast butternut squash as above

chop onion and garlic and soften in a large pan with olive oil for a few minutes over a medium heat

add pearl barley and risotto rice and stir well to coat grains and release starch. add sage.

add stock very slowly, in stages, stirring pretty much constantly to prevent sticking.

once all stock is added, add a chunk of butter, turn off heat. cover and leave to stand for 10 minutes.

stir in cheese

scoop out butternut squash, which should be lovely and caramelised-looking and stir into risotto really well.

add yoghurt or cream just before serving. season to taste.

top with more parmesan and serve.

butternut squash, rocket, feta and bacon salad.

cut skin off squash, deseed, cut into 1-2cm cubes. Put in roasting tray with olive oil and roast for about an hour, giving it a good stir occasionally.

put pile of rocket leaves on plate

cut feta (need reasonably dry, creamy feta) into cubes and place on rocket leaves in artistic fashion.

grill or fry rashers of bacon (rind removed and non streaky)

put pumpkin cubes on top of salad

cut bacon into large pieces and put on top

shake together olive oil and balsamic vinegar and drizzle over top.

delicious!