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I wondered if anybody had any recipes using butternut squash that they'd like to share?
I've never, ever cooked it, just looked at it in the shop and thought it really didn't look edible at all! [lol]
However, my son-in-law cooked us a delicious Thai green curry recently, using this weird vegetable - it was so yummy it's set me thinking maybe there is a use for it after all...:lol:
Any ideas/recipes would be welcome -thanks!
Hey i made soup on monday & its luvly either with butternut squash or sweet potato mixed with the carrots! The kids love it tooxx
Now that's a thought.... and I only just discovered sweet potatoes last week! :lol:Quote:
Originally Posted by aburns
My baby granddaughter just loves them mashed up....I think her tastes are a bit more adventurous than mine are already...:roll:
Try cutting into wedges and roasting with olive oil & rosmary...delicious and makes a nice change
good luck! I had some once and even the memory of it makes me feel queasy.
Mind you, tomato soup does that for me too so must be my tastebuds!
Yes, it's nice roasted with butter and salt and pepper, too. Never thought of using rosemary and olive oil but it sounds good. My daughter makes a delish butternut squash soup, I'll post the recipe when it surfaces.
Attention All Menfolk! You may read another thread if you like, this is women talk:Quote:
Originally Posted by Angela
I've read that sweet potatoes are especially good for us ladies as they contain natural hormones. I just know that sometimes they are a particularly satisfying food. Peel and cut one into chunks and boil the chunks until tender. They make a nice snack.
Thank you all for these ideas - I had a sweet potato just baked like an ordinary one the other day and that was pretty tasty.
Look forward to the soup recipe, sassylass!;)
A friend says she makes a great risotto made with butternut squash among other things, but she's being a bit coy about handing over the recipe....
Which is a shame, I do love risotto! :roll:
This is my daughter's recipe for Butternut Squash Soup.
Roast face down on an oiled baking sheet one 3 1/2 pound squash, halved & seeded, about one hour until it can be easily pierced with a fork. Cool and scoop pulp from shell and discard shell (this is the tedious part).
In a soup pot, over medium-low heat, in 3 TBSP butter, cook 2 large (white part only) leeks, chopped and 4 tsp fresh ginger until tender but not browned. 5-10 minutes.
Stir in squash and 4 cups stock. Simmer, stirring while breaking up squash with a spoon for 20 minutes.
Puree until smooth. Return to pot and stir in 2 additional cups stock 1 1/2 tsp salt and pepper to taste. Heat throughly.
I garnish it with sour cream and chili oil, or parsley and croutons. FYI, the ginger flavor gets spicier over time.
Don't waste the seeds, while you are roasting the squash put the seeds in the corner of the tin, drizzle with olive oil salt and pepper(i also use garlicpowder) and roast until crisp.
Lovely sprinkled on the roasted squash or on the top of the soup.
Also try roasting some garlic cloves with the squash and adding to the soup.
Thank you all! :)
I will finally buy a butternut squash this week! :lol:
Roasted seed garnish was recommended in the original recipe and I disregarded it as too much work, but next time I'll take your advice and give it a try.Quote:
Originally Posted by saffy100
cut up into cubes, marinate in oil and chillies (without seeds if you want it milder!) then roast - to die for!!
This is fool proof and really easy soup. Cut up your butternut squash in cubes dice a onion and couple of carrots. Place in medium size pan of vegetable stock boil until veg is soft add curry powder to taste and whizz up with a hand blender. Promise you it's really tasty.