Butternut Squash

[anchovies]

I bought one last week cos I saw somebody had cooked it with rice and bacon and it sounded really nice but its still sat there and I haven't got a clue what to do with it! Any ideas?

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Stupid question but what's in the middle?! Its enormous! Looks like we'll be eating it for weeks!

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It's lovely in soup too. Do a Google search if you want a recipe.

cut into chunks and steam, then mash like you would do to potatoes.

with red lentils in soup...onion,coriander,turmeric garlic stock etc

DO the rice and bacon thing. It's great. I can give you the recipe again or it's in March's Good Housekeeping.

You just chop the squash in pieces, discard the seeds, cut off the skin and dice (fairly small bits for the risotto).

Or add it to chopped carrots, courgette, peppers, sweet potato, cherry tomatoes etc, drizzle with olive oil and cook in the oven for about 90 mins. Serve over pasta with roast dinner.

Mmmm, tassis! Recipe PLEASE

don't even bother peeling, just cut in half scoop out seeds, drizzle olive oil and a little seasoning and roast. scoop out and mash or use in soup, risotto, whatever.

Chop and fry one small butternut squash, one onion and one packet of bacon (supposed to be pancetta). Cook for a while. Add 300g rice (supposed to be risotto, but I used regular) and then keep adding stock until rice is cooked.

It's really good!

Thanks tassis (and everyone else!) will give that one ago first, then work my way through the rest!

I always make it into soup. Its good for iron content apparently, so we have soup once a week.

butternut squash
2 carrots
turnip
potato
onion
garlic
chicken stock
lentils
and anything else you want to chuck in, I sometimes put small pasta into it.

its lovely!!

Chop in half and bake in the oven for an hour and serve with ratatouille, grated cheese and hunks of crusty bread. Delicious!

love strawberry's recipe - Im going to try it.

I usually make squash into aour - fry onion in butter (only a little bit) and stir in tablespn curry powder. Add cubed squash and some stock, simmer till soft then blend and add a dollop of creme fraiche. Yummy! And lowish in fat if you use lf creme fraiche

I roast it, run it through a sieve, and then use it as I'd use pureed pumpkin: to make pumpkin cheesecake, or pumpkin bread.

I somehow can't get my head around pumpkin/squash as a savoury thing.