What can I do with a butternut squash?

Candied Butternut Squash with Cinnamon and Honey

1 large butternut squash, quartered lengthwise

1/4 cup melted butter

1/4 cup honey

1/2 cup finely chopped pecans

1/4 teaspoon cinnamon

Scoop seeds out of butternut squash. Arrange butternut squash pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender.

Cool squash; peel.

Cut squash into 1/2-inch slices and place in a 9x13x2-inch baking dish. Pour butter and honey over squash, then sprinkle with pecans and cinnamon. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.

Baked Butternut Squash

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Various Butternut Squash Recipes...

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Baked Butternut Squash

2 medium butternut squashes, washed

1/3 cup butter, softened

brown sugar to taste

ground ginger to taste

salt and pepper to taste

Pre-heat oven to 350 F. Split butternut squashes in half and remove seeds. Coat the meat of the squash thickly with butter and sprinkle with sugar, ginger, salt and pepper to taste. Arrange squashes cut side up in a shallow baking pan in 1 inch of water. Bake for 1 hour or until they are brown and very tender when tested with a fork. Serve in the shell.

"Squash and Apple Bake" - 6 servings

2 lbs. butternut or buttercup squash

1/2 cup brown sugar; packed

1/4 cup butter or margarine; melted

1 tbsp. flour

1 tsp. salt

1/2 tsp. mace

2 baking apples; cored and cut into 1/2" slices

Heat oven to 350*. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2" slices.

Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish (11 1/2,x7 1/2x1 1/2"); top with apple slices. Sprinkle sugar mixture over top; cover with foil. Bake 50-60 minutes or until squash is tender.

BUTTERNUT SQUASH POLENTA

click photo to enlarge

3/4 cup finely chopped onion (1 medium)

5 tablespoons unsalted butter

1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed

2 1/2 cups water

2 cups whole milk

1 1/4 teaspoons salt

1/4 teaspoon black pepper

3/4 cup instant polenta

1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.

Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.

Makes 4 side-dish servings.

I had the same problem but not the patience to mess with it. I chopped the whole squash into some big chunks and boiled it for 20 minutes. Then the skin peeled off in seconds and the seeds scooped right out.

I used a potato masher and made pureed squash. Some we ate just with butter and allspice on it. The rest we threw into soup stock with pureed apple, pureed onion, lemongrass, and coconut milk to make a Thai style bisque. That we ate some of and served the rest to guests who thought it was exactly what goes with a cold fall night.

You can make butternut pancakes. Take the butternut chop it in 4 leave the skin on, boil it until soft take it out of the pan leave it to cool, when it has cooled remove the skin mash it up in a bowl add 1/2 a cup of brown sugar, 1 and 1/2 cups of flour you might need a little bit more depending on the size of your butternut, put in a tsp spoon of vanilla essence, a tbl spoon of butter, 3/4 of a cup of milk, use your judgment on this one because you don't want your mixture to be runny. Get a non stick frying pan put in on a medium heat add oil, let that heat for a bit then ladle some of your mixture in, fry on each side until golden, put it on paper towel to cool. (not to much oil ,add as you go if needed). you can eat them by them self or with fish chicken or even dab a bit of sour cream and chives. you can even put caviar. enjoy.

Butternut Squash Soup with Apple Compote

Makes 6 servings

Ingredients:

3 pounds butternut squash, cut lengthwise and seeded

1/4 cup blended oil

1 tablespoon brown sugar

salt and pepper

1/2 tablespoon minced garlic

1 medium onion, chopped

1 apple, peeled, cored, chopped

2 tablespoons plus 4 tablespoons chilled butter

3 cups chicken stock

pinch of curry powder

1 cup heavy cream

1 tablespoon lemon juice

Apple Compote, (recipe follows)

Preparation:

Preheat oven to 400 degree F. Place squash cut side up in an ovenproof pan. Drizzle with oil and brown sugar. Season with salt and pepper. Bake until squash is tender and golden brown, about 45 minutes.

In a soup pot, sauté garlic, onion and apple with 2 tablespoons of butter until it is translucent. Using large spoon, scrape squash into soup pot with onions and apples. Discard peel. Add 3 cups chicken stock and curry powder. Simmer for 10 minutes.

Mix in cream and lemon juice. Add mixture into a processor or blender. Purée until smooth. Finish by whisking in 4 tablespoons of chilled butter. Stir soup over medium heat until heated through. Season to taste with salt and pepper.

Apple Compote

Makes 2 cups

Ingredients:

2 apples, Fuji, diced

2 tablespoons plus 1/4 cup lime juice

1/4 cup dried apricots, quartered

1/4 cup dried cherries

1/2 cup simple syrup

1/2 cup water

1 cinnamon stick

pinch nutmeg

1 teaspoon mustard seeds

Preparation:

Toss apple pieces with the 2 tablespoons of lime juice in a bowl. Set aside. Simmer apricots, cherries, simple syrup, water, the remaining lime juice, cinnamon, nutmeg and mustard seeds in a sauce pot for 10 minutes. Add apples and simmer for an additional 5 minutes. Remove from heat.

Garnish soup with a heaping tablespoon of compote.

Slice it in half, then slice in thin slices, drizzle honey all over it and small pats of butter or margarine, then bake it in the oven at 350 until soft. It is delicious. This will also work for acorn squash as well.

Cut in half, take out seeds. Put in a dollop of butter, salt and pepper and some brown sugar and a link sausage and cook till done. Proably takes 45 minutes.