momee Posted February 26, 2015 Share Posted February 26, 2015 I don't think we want soup...need something more kid friendly or at least substantial if you have ideas to share... Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted February 26, 2015 Share Posted February 26, 2015 Well, I have a good recipe for roasted squash pasta. It also calls for about a head of roasted garlic. Let me know if you want the recipe. My kids, even my PIA eater liked it. But, he recently discovered that sweet potato is, well, sweet, so he eats them. I sort of make it sound like winter squash is the exact same thing and got him to try the butternut and it actually worked. It never has before though. I also have one for a winter squash risotto, but it calls for a pressure cooker. 1 Quote Link to comment Share on other sites More sharing options...
Ailaena Posted February 26, 2015 Share Posted February 26, 2015 Is it cubed or puréed? Quote Link to comment Share on other sites More sharing options...
Miss Tick Posted February 26, 2015 Share Posted February 26, 2015 If it is pureed, add some ginger and maple syrup (or whatever flavors speak to your crowd) Here's my favorite recipe: 2lbs cubed butternut ¼ c. Butter 1t minded fresh rosemary (I always sub. dried) Steam squash until just tender. Melt butter in large skillet, continue to cook until brown and aromatic, about 2 min. Add squash and rosemary, and toss until heated through, about 3 min. Season with salt and pepper. Yum! Quote Link to comment Share on other sites More sharing options...
Erica in OR Posted February 26, 2015 Share Posted February 26, 2015 If it's cubed, we tried this recipe for Caramelized Butternut Squash and loved it, including the kids. Erica in OR 1 Quote Link to comment Share on other sites More sharing options...
MEmama Posted February 26, 2015 Share Posted February 26, 2015 Enchiladas Muffins (puréed) Stir fry Curry Risotto Roasted Chili Burritoes Tacos (puréed or cubed) Slow cook with cinnamon Mashed On top of salads We eat tons of squash, pumpkin and sweet potatoes. They are pretty interchangeable. About the only way we don't eat them is on top of breakfast cereal. ;) DS eats pumpkin purée right out of the can. Quote Link to comment Share on other sites More sharing options...
Katy Posted February 26, 2015 Share Posted February 26, 2015 If it's cubed, a vegetarian curry with chickpeas over rice is a good introduction to indian food. Also make naan. It's the thing I miss most about gluten. Fried, garlicy, greasy hot bread. Yum. Quote Link to comment Share on other sites More sharing options...
milovany Posted February 26, 2015 Share Posted February 26, 2015 Well, there seemed to be a little tiny opening for soup ("I don't think we want") :), so here's one of our favorite soup recipes of all time: http://www.recipe.com/butternut-squash-soup-with-thai-gremolata/ It's soooo good (don't forego the gremolata -- very important to the recipe). Quote Link to comment Share on other sites More sharing options...
Jenn121 Posted February 26, 2015 Share Posted February 26, 2015 I roast it with salt and pepper then puree in the food processor or blender. Put it in a sauce pan then add chicken stock, cream or 1/2 & 1/2 until soup consistancy. I use a little nutmeg, ground ginger and more salt and pepper to taste. Depending on mood I will change the spices. I have used curry powder or rosemary and sage etc. Quote Link to comment Share on other sites More sharing options...
Cinder Posted February 26, 2015 Share Posted February 26, 2015 Budget Bytes has a sweet potato and chorizo enchilada recipe. We found--for us--it was too much chorizo. But we did like the combination of flavors. The second time I made it I used only 1/3 of the chorizo and subbed chicken for the rest. ETA: meaning you could sub your squash for the sweet potato ETA2: if you're not sick of soup (or maybe for another day) I make a soup with chicken stock, squash, diced red pepper, corn, black beans. Season with salt, pepper, thyme. Quote Link to comment Share on other sites More sharing options...
mellifera33 Posted February 26, 2015 Share Posted February 26, 2015 I would make a pie--just sub the squash for pumpkin. 1 Quote Link to comment Share on other sites More sharing options...
TechWife Posted February 26, 2015 Share Posted February 26, 2015 I'd cut it in half, clean out the seeds, put some butter and cinnamon in the bowl, put it in a glass pan with a little bit of water and bake until tender. Yum! Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted February 26, 2015 Share Posted February 26, 2015 My kids like squash soup, so not sure why yours wouldn't. Serve with grilled cheese sandwiches on the side. Or make pumpkin chili, but substitute the squash in place of the pumpkin: Pumpkin Chili Ingredients: 1-2 lb ground beef 1 large onion diced 1 pepper diced 2-4 cloves garlic minced 1 can each black, kidney, and pinto beans 1 can tomato sauce 1 can diced tomatoes with juice 16 oz pumpkin diced 1 Tbsp brown sugar 1 Tbsp cumin 1 Tbsp cinnamon 1 ½ Tbsp chili powder 1 tsp salt ½ tsp cayenne pepper ½ tsp black pepper 1 tsp ginger 1 tsp nutmeg ½ tsp cloves Directions: Saute vegetables. Brown beef. Add pumpkin, tomatoes, and spices. Simmer for 1-2 hours Quote Link to comment Share on other sites More sharing options...
justasque Posted February 26, 2015 Share Posted February 26, 2015 I'd bake it, cubed, with apple slices and a crumble topping. Something like this. Quote Link to comment Share on other sites More sharing options...
carriede Posted February 26, 2015 Share Posted February 26, 2015 Muffins! Just tell them they're pumpkin muffins. Don't forget the pie spice! Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted February 26, 2015 Share Posted February 26, 2015 Or just steam or roast it, mash with a bit of butter, brown sugar, and a pinch of nutmeg. Serve, and then freeze the leftovers for another meal. So good!! Quote Link to comment Share on other sites More sharing options...
KarenNC Posted February 26, 2015 Share Posted February 26, 2015 Roasted with olive oil, salt, pepper, garlic, and rosemary Steamed or baked with a bit of water and mashed with butter, salt, and pepper Quote Link to comment Share on other sites More sharing options...
TechWife Posted February 26, 2015 Share Posted February 26, 2015 Wait - what do you mean by "ready to use?" Quote Link to comment Share on other sites More sharing options...
Upennmama Posted February 26, 2015 Share Posted February 26, 2015 Cube it (bite sized dice), roast it at 375 until browned, add cooked sausage, mozzarella cheese, rosemary, and pasta. Yum. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted February 26, 2015 Share Posted February 26, 2015 It is good roasted with a little olive oil, salt, pepper, and rosemary. I did once wrap BNS cubes in bacon and bake them. :lol: Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 26, 2015 Share Posted February 26, 2015 Well, I have a good recipe for roasted squash pasta. It also calls for about a head of roasted garlic. Let me know if you want the recipe. My kids, even my PIA eater liked it. But, he recently discovered that sweet potato is, well, sweet, so he eats them. I sort of make it sound like winter squash is the exact same thing and got him to try the butternut and it actually worked. It never has before though. I also have one for a winter squash risotto, but it calls for a pressure cooker. I'm interested! Quote Link to comment Share on other sites More sharing options...
xixstar Posted February 26, 2015 Share Posted February 26, 2015 Simple - steam and sauté it. Maybe add kale too and onions too. Quote Link to comment Share on other sites More sharing options...
mathnerd Posted February 26, 2015 Share Posted February 26, 2015 Simple - oven roast it (cubed) with olive oil, salt and pepper (and optionally herbs of your choice). Use it as pasta topping. Quote Link to comment Share on other sites More sharing options...
momee Posted March 4, 2015 Author Share Posted March 4, 2015 Thanks for all the suggestions. I took some of them and also made this. OH MY THAI! Soooo yumm. If serving to kids you may want to tone down the thai red curry paste but it was like, lick the spatula good! http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/ just thought I'd hop back here and share the love~ 1 Quote Link to comment Share on other sites More sharing options...
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