I am looking for a simple and savory butternut squash recipe?

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.

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.

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.

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!

I love this in winter.

Dice up the butternut.

Sweat off some onion and garlic and chilli (all finely diced)

Add butternut and colour, deglaze with a splash of rose wine and some veg stock.

When the sauce has reduced a little and the butternut is feeling soft stir in a bag of fresh baby spinach leaves.

Just before all the spinch is completely wilted, stir in a table spoon of smooth penut butter.

Serve and enjoy

BUTTERNUT SQUASH AU GRATIN

2 lbs. butternut squash

1 med. onion, finely chopped (about 1 c.)

1/2 tsp. salt

1/4 tsp. pepper

2 tbsp. butter, melted

2 eggs

3/4 c. milk

3/4 c. finely shredded Swiss cheese

Peel outer skin of squash with peeler or knife. Discard skin. Halve squash lengthwise and cut into thin slices. Place slices in bowl with onion, salt, pepper and melted butter. Toss well. Spoon mixture into buttered 9-inch baking dish. Bake, covered, at 375 degrees for 30 minutes.

Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and pour cheese mixture evenly over squash. Bake until golden brown, about 20 minutes.

Makes 6 servings.

BAKED ACORN OR BUTTERNUT SQUASH

2 med. acorn squash (or butternut)

2 tbsp. butter, melted

Nutmeg, salt and pepper to taste

Preheat oven to 400 degrees. Scrub Acorn squash (I prefer butternut). Cut in half lengthwise, scrape out seeds and stringy portion. Place cut side down in lightly greased pan. Bake for 45 minutes. Remove from oven. Brush with melted butter, add seasonings. Return to oven and bake 15 minutes longer. (Other herbs may be used like Season-all, and basil leaves. For a gourmet touch, add 2 slivered filberts for the last 15 minutes of baking.)

BUTTERNUT SQUASH AND VEGETABLE GRATIN

1 med. butternut squash

1 red bell pepper, julienned

2 c. leeks, cut in half and sliced, approximately 2 leeks

6 cloves garlic,

1 lb. mushrooms, sliced

4 tomatoes, chopped

1/2 fresh herbs or 2 tbsp. dried; a mixture of any of these: basil, rosemary, parsley, thyme, marjoram, sage

3/4 c. roasted walnuts

1 c. grated Gruyere cheese

Salt and pepper

Olive oil

Peel and slice squash in 1/2 inch pieces. Bake on sheet pan lightly brushed with olive oil. Brush oil on top. Bake at 375 degrees for 25 minutes or until tender.

Saute leeks, red pepper, and garlic in 1/2 tablespoon olive oil until golden brown. Lightly salt and set aside.

In a 8 x 11 baking dish layer squash, mushrooms, leeks, pepper, garlic, tomatoes, herbs, walnuts, and cheese.

Bake at 350 degrees for 40 minutes, covered. Any cheese can be substituted for Gruyere.

SAUSAGE-STUFFED BUTTERNUT SQUASH

1 butternut squash (cut in half)

1/2 lb. sweet Italian sausage

3 slices bread, cubed

1 egg, well beaten

1 sm. onion

Garlic

1/8 - 1/4 c. parsley

Place squash cut side down in greased shallow baking dish. Bake 350 degrees for 40-60 minutes until squash is easily pierced.

Meanwhile, remove sausage from casing and fry until brown and crumbly. Add onion and garlic and continue sauteing until onions are soft. Stir in egg, parsley and bread. Remove from heat. Scoop seeds from squash. Remove squash meat and add to sausage mixture. Replace in shell. Return to oven and bake another 15 minutes until top is golden brown.

SAVORY BUTTERNUT SQUASH

1 butternut squash (about 1 3/4 lbs.)

1/4 c. water

1/4 c. chopped onion

1/2 tsp. dried leaf thyme, crumbled

1 tbsp. unsalted butter

1/4 tsp. Tabasco pepper sauce

Pare and seed squash; cut into 1 inch cubes. In medium saucepan, combine squash, water, onion and thyme. Cover tightly. Cook over low heat 20 to 25 minutes or until squash is tender. Mash squash well. Stir in butter and Tabasco sauce. Yield: 4 servings; 5 mg. sodium per serving.

Cut it in half and place butter, sugar, and cinnamon in each side and bake

You know yesterday I think it was, they had a recipe for pizza using that and potatoes...looked really good! At leat I think that's what it was (search through recipes on yahoo).