Butternut Squash?

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Butternut Squash?

Postby Badger » Fri Nov 16, 2012 5:47 pm

Hiya All,

I'm off round my Mums tomorrow as she has a glut of butternut squash to get rid of.

Does anyone here have any ideas as to what I could do with these, I'm thinking beer. I'll probably make us some soup for lunch while I'm there.

Any suggestions would be appreciated.
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Re: Butternut Squash?

Postby demi » Fri Nov 16, 2012 6:07 pm

I just made some roasted squash with some of my 'home mixed' cajun spice mix. Was very good :iconbiggrin:

I just cut the squash into realitivly equal sized chunks and tossed them in a bowl with a little oil and a few spoons of the spice mix then laid them on a lighty oiled tray and roasted in the oven for about 30 min. When they start to burn slightly they caramalize and go really yummy.
Its good to eat them just like that as a snack or side dish, or you can then make it into to soup by adding it to already boiled onions, carrots and a little celery and blend it up in the blender and ajust the spices to taste.
Or you can make it into a veg stew with onions, garlic, peppers, carrots, green beans, tomatoes, plus whatever spices you're using. Add choritzo or another cured spicy sausage and some roasted chicken makes it really tasty.
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Re: Butternut Squash?

Postby GeorgeSalt » Fri Nov 16, 2012 8:57 pm

Wash, chop, deseed, do not peel.. roast in big batches with a little olive oil and salt/pepper.. then freeze. It does reheat as a veg, but it also makes wonderful soup with just the addition of some stock (homemade chicken, or vegetable bouillon powder). And do find out what your mother's secret is, just up the A47 and our crop was nonexistant.
Curently collecting recipes for The Little Book of Liqueurs..
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Re: Butternut Squash?

Postby Ellendra » Sat Nov 17, 2012 10:51 pm

Use it in place of pumpkin for pies, breads, etc.

I make an apple crumble that does well with squash instead of apples. My recipe is posted here: http://ellendra.hubpages.com/hub/Fantas ... ble-Recipe

(I hope that doesn't break the advertising rules)
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Re: Butternut Squash?

Postby marshlander » Sat Nov 17, 2012 11:54 pm

I've been making this chutney for a few years now http://www.waitrose.com/home/recipes/re ... utney.html

You could also make a delish risotto.
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Re: Butternut Squash?

Postby safronsue » Sun Nov 18, 2012 6:30 am

curried butternut soup.
Soften onion garlic and fresh grated ginger in oil and then add curry spices. Add chopped squash and and apple (optional but i think it adds acidity). cook a bit and then add your stock and boil til cooked. blitz smooth. i like it with coconut cream swirled on top but could put yoghourt or sour cream i guess. also nice with a handful of orange lentils which ups the protein factor.
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Re: Butternut Squash?

Postby Badger » Tue Nov 20, 2012 9:55 am

Thanks for you ideas folks.

I made soup at the weekend and am brewing a butternut beer today. Chutneys a great idea, my stock from a couple of years ago has just about run out. May well freeze some as well.
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Re: Butternut Squash?

Postby Annemieke » Sat Nov 24, 2012 5:25 pm

Soupbase. Squash makes the loveliest soup, so I cook up a lot with spices, maybe saute it first with onion and garlic. Then after cooking, mash it with a potato masher, add salt and keep in the fridge. Freeze some if I've made a lot.
Then every day I add the cooking water of yesterday's veg, and presto! A lovely soup. If there is beet water involved, the colour is magnificent!
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Re: Butternut Squash?

Postby okra » Sat Nov 24, 2012 6:22 pm

Why not try your hand at squash pastries.
Ingredients: The stuffing is prepared twenty-four hours before baking, to allow the flavours to mix and allow the cracked wheat to expand in the mix. The stuffing includes - three cups of diced squash, four Tbsp of cracked wheat, three Tbsp of olive oil, two Tbsp of sugar, one cup of sultanas, one tsp of cinnamon, half a tsp of salt and pepper.

Ingredients: For the dough are four cups of flour, one Tbsp of freshly squeezed lemon juice, one tsp of salt, half a cup of olive oil and half a cup of water.

(1) As mentioned above prepare the stuffing 24 hours before baking
(2) The next day, prepare the dough by placing the flour in a bowl and mix in the salt
(3) Add the olive oil and hand mix until the oil is thoroughly absorbed
(4) Gradually add the water and lemon juice and knead until the dough feels firm
(5) Cover the bowl and leave the dough, in a warm place, to rest for 40 minutes
(6) Re-knead your dough for about five minutes
(7) Divide the dough into 6-8 pieces and make each into a ball
(8) Roll each ball into a round shape which is 15cm in diameter and about 3mm thick
(9) Brush the edges with water and fill the centre with 2 Tbsp of stuffing
(10) Fold in half and seal the edges with a fork
(11) Place on a baking tray and cook in a pre-heated oven at 180c for about 20-25 minutes until brown
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