I wouldn't say I am a great cook, but I can hold my own in the kitchen. I have never cooked a butternut squash before, but I love them and want to start trying. I would prefer to start with a simple and savory recipe. Any good one someone would like to share?
Azul
Favorite Answer
Savory Butternut Squash With Onion and Pecan
1 cup chopped pecans
2 slices bacon
2 teaspoons butter
1 teaspoon olive oil
1 1/2 cups chopped yellow onions
1 clove garlic, minced
1/2 teaspoon ground sage
2 lbs butternut squash, peeled,seeded,and cubed
salt & freshly ground black pepper, to taste
3 tablespoons chopped fresh basil
2 tablespoons freshly grated parmesan cheese
Preheat oven to 350 degrees F.
Place the chopped pecans in an even layer on ungreased non-stick baking sheet; bake at 350 degrees F for 7 minutes.
While pecans are toasting, cook the bacon in a large, heavy skillet until it is crisp; remove bacon, crumble it, and set aside.
Add the butter and oil to the bacon drippings and stir in the onion and garlic, cook over low heat until tender, about 15 minutes; stir in the ground sage.
Add the cubed squash, cover, and cook, stirring occasionally, until the squash is tender but not mushy, about 15 minutes; season to taste with salt and pepper.
Add half of the toasted pecans and the basil and stir carefully to mix well (avoid breaking up the squash).
Place in a serving dish and sprinkle with crumbled bacon, remaining pecans, and Parmesan, and serve.
Tara C
This is a combination of many of the recipes out there. It is so good, especially if you like soup. Even if you're not a big soup lover this is the best, comfort soup out there.
Cut your squash in half and coat each side with olive oil, salt pepper and about 2 tbsp. for each side of brown sugar. Bake in a 350 oven for about 1 hour. While the squash is baking sautee up 1 yellow onion and 1 clove of garlic on low heat with a little bit of salt and pepper. You don't want them to brown, just get transluscent. Then add 1 sprig of fresh thyme, 1 bay leaf and 1 box of chicken stock. If you are a vegetarian you can you use veggie stock. Let this simmer for about 1/2 hour.
The next part is a little more complicated but still easy. Take out the thyme and bay leaf. Scoop the squash out of the skin and put it in the pot with the stock and use a emulsifier or put a little bit a time in a blender. You might need to add more chicken stock. It really depends on the size of the squash. You will need to taste for salt and pepper. When you are done you should have the consistency of a hot pudding or thick gravy.
At this point you can freeze it if you have a lot. If you think that you have enough people to eat it all, then add 1 pint of cream. Top it off with croutons and walnuts if you like them. It's so good, and looks really nice for a dinner. Plus, it's really filling.
?
1 butternut squash 1 clove garlic (optional) 1 tsp cinnamon Salt & crushed black pepper Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges. Place wedges cut side up in a large glass baking dish. Rub garlic on the surfaces. Sprinkle cinnamon, salt & pepper on top. Cover in foil and roast for 35 mins, remove foil & leave to brown for another 10. Scoup the flesh out and place in a soup pot with the garlic. Add enough water to cover, bring to a boil. Remove from heat & with a handheld blender blitz till smooth. Bring back to a boil, stirring often till it's your prefered consistency. Add salt & pepper to taste. Adding other ingredients overpowers the natural sweetness of the squash. The roasting brings out the sweetness. Try this as a base & if you don't like it, you can add more this and that. Personally, I think this simple recipe is great the way it is.
bocamom62
3 c. diced butternut squash
3 c. diced sweet potatoes
3 c. baby carrots
2 c. diced red potatoes (cook in micro 4 minutes)
2/3 c. apple butter
3 tbs oil
garlic salt & pepper
Preheat oven to 425 degrees. Line rimmed cookie sheet with foil & spray w/cooking spray. Set aside.
In a large bowl, toss veggies with apple butter & oil. Spread onto cookie sheet. Sprinkle with garlic salt & pepper (about 3/4 tsp garlic salt & 1/4 tsp pepper-to taste). Roast 40 minutes or until veggies are soft, tossing once during cooking.
Serves 6-8
NOTE: VEGGIES SHOULD BE IN 1 1/2 INCH DICE-ABOUT THE SIZE OF A HARD COOKED EGG YOLK.
Anonymous
Butternut Squash with Ginger
1 Irg. butternut squash
1 Tbsp. ginger root, freshly minced
1/4 cup unsweetened apple juice
Nutmeg, freshly ground
Preheat oven to 350°. Peel and seed the squash. Cut it into 1/2-inch cubes. Put the squash, ginger root, and apple juice into a lightly oiled baking dish. Cover and bake for 50 to 60 minutes. Sprinkle with the nutmeg just before serving.
The other way to I like to make it is to Cut quash in half. Remove seeds and place dices apples, cinnamon sugar to taste and a few pats of butter in the scooped out whole. Cover and bake.
ENJOY!