DaffodilDreams Posted January 8, 2013 Share Posted January 8, 2013 I have two butternut squash that I need to use up. Anyone have any quick and tasty ideas for using them up? How would you prepare them and what would you serve with them? Thanks! Quote Link to comment Share on other sites More sharing options...
lailasmum Posted January 8, 2013 Share Posted January 8, 2013 I have a chocolate cake reciped that uses up about half a squash. Quote Link to comment Share on other sites More sharing options...
BlueTaelon Posted January 8, 2013 Share Posted January 8, 2013 Butternut makes awesome pie! Make it like pumpkin but sub the butternet for the pumpkin, tastes way better then pumpkin! Quote Link to comment Share on other sites More sharing options...
justamouse Posted January 8, 2013 Share Posted January 8, 2013 soup ravioli roasted mashed cubed, roasted with butter, and tossed with macaroni and sage Quote Link to comment Share on other sites More sharing options...
KatieJ Posted January 8, 2013 Share Posted January 8, 2013 Roast them whole. I am not kidding..don't bother cutting in half. They cut apart much easier when they are cooked. Then dig out the seeds and take off the skin. Use in soup, or freeze. We like it with salt, pepper, little bit of butter and little bit of brown sugar. Quote Link to comment Share on other sites More sharing options...
milovany Posted January 8, 2013 Share Posted January 8, 2013 I have two butternut squash that I need to use up. Anyone have any quick and tasty ideas for using them up? How would you prepare them and what would you serve with them? Thanks! Make this soup. It's one of the best soups I've ever had. Make sure not to skip the gremolata. Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted January 8, 2013 Share Posted January 8, 2013 Butternut Mac & Cheese Butternut squash soup: Saute an onion, add cubed and peeled butternut squash with chicken broth to cover. Simmer until squash cubes are tender (15-20 minutes). Puree, either with a stick blender or by pureeing in small batches in a regular blender. Add some cream, s&p, nutmeg. Serve. Cube and toss in olive oil, salt & pepper. Roast at 425 for 20 minutes until tender. Serve as a side. Make "pumpkin" pie. Cat Quote Link to comment Share on other sites More sharing options...
Maeintx Posted January 8, 2013 Share Posted January 8, 2013 We had about half a one to use up and had this Winter Minestrone Soup last night. It was so delicious! We skipped the pesto part. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 8, 2013 Share Posted January 8, 2013 They're a pain to cut, but I just love them roasted. I peel, seed, and cube them, then roast in olive oil and garlic. Quote Link to comment Share on other sites More sharing options...
Staceyshoe Posted January 8, 2013 Share Posted January 8, 2013 Cream of Butternut Squash Soup, Butternut Chili, & Chipotle Butternut Squash Soup are both personal favorites! Total comfort food. (I halve the cream cheese for the chipotle soup and go very heavy with the veggies.) Another HUGE non-soup favorite is this Paleo Lasagna recipe. I use a jarred tomato/roasted pepper sauce that I buy at the store (in place of pizza sauce and roasted peppers). It has such a sophisticated and rich flavor combination. Feels like a total splurge!! Quote Link to comment Share on other sites More sharing options...
Luckymama Posted January 8, 2013 Share Posted January 8, 2013 I made amazing butternut squash ravioli last night (from this month's Cooking Light magazine) that used wonton wrappers to form the ravioli. Quote Link to comment Share on other sites More sharing options...
plansrme Posted January 8, 2013 Share Posted January 8, 2013 Pioneer Woman has a recipe up right now for b'nut squash and kale quesadillas. Looks yummy. Terri Quote Link to comment Share on other sites More sharing options...
chiguirre Posted January 9, 2013 Share Posted January 9, 2013 I like to use butternut squash with pesto over short pasta. Or, it's really good with alfredo (Classico's Poblano Alfredo if you can find it) and ham over short pasta. Quote Link to comment Share on other sites More sharing options...
kewb Posted January 9, 2013 Share Posted January 9, 2013 Roasted is my favorite. Sometimes I roast it and then mix with with spinach that has been sauteed with garlic and olive oil. Delicious. Quote Link to comment Share on other sites More sharing options...
Farrar Posted January 9, 2013 Share Posted January 9, 2013 This is the best butternut soup ever. By far the best! Quote Link to comment Share on other sites More sharing options...
carriede Posted January 9, 2013 Share Posted January 9, 2013 Roast and purée. Substitute them for pumpkin in just about anything. My family loves butternut squash muffins. :) Quote Link to comment Share on other sites More sharing options...
jessicamcc Posted January 9, 2013 Share Posted January 9, 2013 You can use it as a sub for pumpkin in pumpkin bread. Quote Link to comment Share on other sites More sharing options...
mandymom Posted January 9, 2013 Share Posted January 9, 2013 This is my all-time favorite recipe for butternut squash, and the kids all love it! http://www.plantoeat.com/recipes/562303 Quote Link to comment Share on other sites More sharing options...
DaffodilDreams Posted January 9, 2013 Author Share Posted January 9, 2013 Thank you all for the yummy ideas! Now I wish I had more than two because these all sound so wonderful! Quote Link to comment Share on other sites More sharing options...
DaffodilDreams Posted January 9, 2013 Author Share Posted January 9, 2013 Roast them whole. I am not kidding..don't bother cutting in half. They cut apart much easier when they are cooked. Then dig out the seeds and take off the skin. Use in soup, or freeze. We like it with salt, pepper, little bit of butter and little bit of brown sugar. When roasting whole, how long and what temp? I might make a soup with one of them and would try this method in that case. Quote Link to comment Share on other sites More sharing options...
DaffodilDreams Posted January 9, 2013 Author Share Posted January 9, 2013 Butternut Mac & Cheese Butternut squash soup: Saute an onion, add cubed and peeled butternut squash with chicken broth to cover. Simmer until squash cubes are tender (15-20 minutes). Puree, either with a stick blender or by pureeing in small batches in a regular blender. Add some cream, s&p, nutmeg. Serve. Cube and toss in olive oil, salt & pepper. Roast at 425 for 20 minutes until tender. Serve as a side. Make "pumpkin" pie. Cat I despise regular mac and cheese, but this I would be willing to try! Thanks for the link! Quote Link to comment Share on other sites More sharing options...
DaffodilDreams Posted January 9, 2013 Author Share Posted January 9, 2013 Double post. Quote Link to comment Share on other sites More sharing options...
DaffodilDreams Posted January 9, 2013 Author Share Posted January 9, 2013 Cream of Butternut Squash Soup, Butternut Chili, & Chipotle Butternut Squash Soup are both personal favorites! Total comfort food. (I halve the cream cheese for the chipotle soup and go very heavy with the veggies.) Another HUGE non-soup favorite is this Paleo Lasagna recipe. I use a jarred tomato/roasted pepper sauce that I buy at the store (in place of pizza sauce and roasted peppers). It has such a sophisticated and rich flavor combination. Feels like a total splurge!! The paleo lasagne recipe is timely for me. I haven't been reacting well to pasta lately, so I might give this a try. I just told dh the other night that I might have to switch to spaghetti squash as noodles for myself whenever the family wants pasta. Thanks for the idea! Quote Link to comment Share on other sites More sharing options...
KatieJ Posted January 9, 2013 Share Posted January 9, 2013 When roasting whole, how long and what temp? I might make a soup with one of them and would try this method in that case. I put them on a cookie sheet with the oven set at 350 degrees. How long depends on the size. Larger ones will take an hour. I just check them after 45 mins. If a fork goes into them easily, they are done. Let them cool before trying to cut them open so you don't burn yourself. Quote Link to comment Share on other sites More sharing options...
plansrme Posted January 9, 2013 Share Posted January 9, 2013 Last night I made the Pioneer Woman's butternut/kale quesadilla recipe I mentioned above, and it was a huge hit. Served it with meatball soup. Terri Quote Link to comment Share on other sites More sharing options...
Audrey Posted January 9, 2013 Share Posted January 9, 2013 I have two butternut squash that I need to use up. Anyone have any quick and tasty ideas for using them up? How would you prepare them and what would you serve with them? Thanks! Incredibly easy. Roasted Butternut Squash Soup Ingredients: Squash olive oil, salt and pepper for squash 4-6 strips of streaky bacon, diced small onion, diced nutmeg chicken broth sour cream fresh chopped parsley Peel and cut squash into large chunks. Toss with a bit of olive oil and salt and pepper. Roast at 350°F until soft and starting to carmelize a bit. While squash is cooking, in a large saucepan, cook up 4-6 strips of streaky bacon that you have diced into small pieces. Remove the bacon and set aside. In the saucepan, add a small diced onion and cook until onion is soft and beginning to carmelize. When squash is roasted, dump it into the saucepan. Add enough chicken broth to cover the squash well. Add a generous pinch of nutmeg and bring to a boil. Use an immersion blender to purée the soup. It should be somewhat thick. Serve with a generous dollop of sour cream in the middle, the bacon sprinkled over top and fresh chopped parsley if you have it. I usually serve this with a salad first and fruit for dessert. Quote Link to comment Share on other sites More sharing options...
AKshanmar Posted January 10, 2013 Share Posted January 10, 2013 I roast it whole, as mentioned above. Then cut it in half, take out seeds, add a generous amount of butter and a scoop of brown sugar, and then roast it a little longer. Mmmmm.... family favorite! Quote Link to comment Share on other sites More sharing options...
AKshanmar Posted January 10, 2013 Share Posted January 10, 2013 When my daughter was about 5, we were in the grocery store. Using a cajoling tone of voice, usually reserved for things like candy, she begged "please, mommy, can't we have some squash?!" I'm pretty sure at least one of the incredulous shoppers who turned and stared at us, might have dropped what they were holding! Quote Link to comment Share on other sites More sharing options...
nd293 Posted January 10, 2013 Share Posted January 10, 2013 Roasted or mashed with sugar and butter is good, and butternut soup is delicious! I make a kind of pasta sauce with onions, tomato, cubed butternut, thyme and cream - whatever quantities work. Tomorrow I'm roasting butternut and other vegetables to go in a quiche. Quote Link to comment Share on other sites More sharing options...
DaffodilDreams Posted January 11, 2013 Author Share Posted January 11, 2013 Thanks again for all of the help. I roasted both tonight - one peeled and cubed for a side and the other whole to purée and freeze for a soup later on. For the side I took inspiration from kewb's roasting and mixing with garlic spinach idea as well as the Pioneer Woman's kale combo. I roasted the cubed squash with olive oil and garlic and then stirred in kale once the squash was soft. I cooked the dish just a bit longer, until the kale crisped. We all loved it! Soooooo good and the texture combo was perfect! This item will remain on my grocery list as long as the stores still have it because I want to try as many of your recipes as possible! : ) Quote Link to comment Share on other sites More sharing options...
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