So what does a butternut squash taste like and what can I do with it?

[ScruffyTeddy]

{looks at said item a little puzzled}

a bit sweet,
bake it or roast/boil it in chunks....roast is great

It tastes like a mix between a carrot and a turnip (but nicer than that, just can't describe it any better). Really nice roasted with just olive oil.
I make a butternut squash and pea risotto which is lovely.
You don't need to peel it, just chop. The skin, if roasted or cooked well, is edible.

kind of like creamy carrot. I prefer to roast it because it's a bugger to peel, just cut in half lengthways, scoop out seeds and roast for 1.5 hours

Also nice mashed and can be mixed with potato or swede. Nice in a casserole too - well I think so.

To peel I usually cut in half, deseed peel and chunk

Make some nice soup with it.

Cut it in half, scoop out the seeds, (put these in the bottom of the oven dish as they are lovely toasted)chop up tomatoes, feta olives etc, fill the hole and drizzle with olive oil. Bung in the oven until the you can run a skewer through the squash and the rest is all bubbly and yummy.

Cut it up, peal it, and take out the seeds, vut into chunks are cook with onions in a little water.

When cooked (about 20-30 minute) mash with butter.

Nice with a sunday roast

hairtwiddler, could we please have the recipe for the risotto? It sounds lovely! x

Try roasting it with sweet potato, carrot, red onion etc, a bit of olive oil and a scattering of dill/garlic/ s&p etc

Makes excellent smooth creamy soup too.

well i never knew that the skin was edible!
is that only if roasted....i hate peeling the blooming things

what can't you do with it more like!

Bnut squash laksa

1tsp cumin seeds
1tsp garam masala
1/2 tsp chili powder
onion
garlic 2 cloves
ginger about 1/2 thumb sized piece
curry leaves
coriander
bnut squash peeled, seeded cut into cubes
pint of veg or chicken stock, stock cubes ok
coconut cream, milk or solid block
cooked basmati rice
cooked prawns if you like

*fry all spices, onion, garlic + ginger in wok or deep bottomed pan till browned
*add bnut sqash cubes and stir well to coat with spices
*add pint of stock, bring to boil, cover + simmer 20 minutes or till tender
*puree soup with magimix/food processor or pass through a sieve squeeshing squash through using a ladle
*add coconut to taste + allow it to dissolve

assemble in bowls a scoop of rice, a handful of prawns then ladle soup over it. Garnish with chopped coriander.

This will take about 30 minutes including prep. delicious hth

I knew someone would ask... hang on!

Im salivating now. Am late with dinner as ds has only just graced us with his presence.

I love this recipe because you don't have to stir it. Can also be done with pumpkin.

1 butternut squash chopped into cubes
1 chopped onion onion
1tbs butter
4 tbs olive oil
3 garlic cloves
1 tbs finely chopped fresh sage
300g risotto rice
200ml dry white wine
700ml veg stock
200g frozen peas

30m at 180degrees

fry the onion and garlic in oil and butter (you can vary the amount depending on concern for waistline!)
add the sage and risotto rice (I sometimes just use some dried herbs)
coat rice in oil/butter
add wine
add stock
add butternut squash pieces
put in lidded casserole dish in oven at 180degrees for 15 mins
add peas and give 5-10 mins more

Serve with parmesan or just plain.

Anjum anand recipe - delish:

1 small b/squah
2 tsp veg oil
1/2 tsp fenugreek seds
1/2 tsp turmeric powder
1 pinch red chilli powder
1/2 tsp coriander powder
1/2 tsp salt, or to tast
150 ml hot water
1/2-1 tsp caster sugar
1 tsp fennel seeds, well pounded in pestle & mortar
1/2 tsp black peppercorns, crushed
1/2 tsp dried mango powder (amchoor)

Method:

• Cut squash in to large wedges, scoop out seeds, peel off skin (or peel first - use veg peeler) & cut into 2cm pieces
• Heat oil, add fenugreek seed (20 secs), stir in turmeric, chilli, coriander, salt. Add squash, water, mix well.

-Bring to boil, lower heat, cover and cook until tender (10-15 mns) stirring occasionally and adding splash hot water if necessary -Uncover pan, stir in sugar, fennel seeds, black pepper, dried mango powder -Continue cooking to dry up excess liquid, squash starts to break down and resemble lumpy puree...

Hmm 'lumpy puree' doesn't sound appetising, but honestly this is so tasty.
Helps if you like Indian food of course.

Agree that soup is a BRILLIANT way to eat b/squash - truly tasty. Can simply fry onion, add cubes of squash, cook for a few mins (stirring) then add stock to cover, cook until tender, liquidise, add more stock if prefer thin soup, serve with fresh coriander, swirl of yoghurt or cream - is so simple and really works well.

All sounds lovely, will be saving for future use. Tonight I have decided to roast (as time's getting on) with the feta etc (love feta).

They are a bugger to peel....nearly severed my hand a couple of times

I recently came across this way of cooking butternut squash and it is so good that it is now a firm favourite.

Peel and chop squash into largish lumps. (I find it easier to peel it I make large lumps first and then use a knife to slice of the rind.)

Place in a baking dish with a good dollop of olive oil. Sprinkle over a liberal helping of Munchy seeds mix (sunflower, sesame etc.). Put the lid on and bake in the oven for about an hour. Stir about half way through.

Fantastic and really surprising. My dh is a big fan of this and he's not normally a squash man at all.