Butternut squash and I

Inspired by Masterchef Australia, which I’m watching at the moment, I bought a butternut squash at the grocery store today. They use it all the time, but mostly in some pretty advanced dishes. Now I’m wondering how to use it in a good yet simple way!
It looks very nice, but it’s larger than I imagined it.

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18 Responses to Butternut squash and I

  1. Araceli Estrada says:

    I once had a delicious soup made of butternut squash. I think it is a great fall vegetable. I found this recipe a while back but have not tried it yet. It seems very simple to make and quite delicious. Maybe you’ll like it.


  2. Sasha says:

    Thats actually a very small one compared to the ones growing in western Canada. My roommate bought one that was as long as my arm. She made lots of soup! lol

  3. Maggie says:

    Butternut squash soup is one of my favorite things in the world. :)

  4. Bunny Larure says:

    Roasted with olive, salt and pepper is good. You can also mash it easily. Just cut into small pieces and make sure the peel is cut off. Place in a pan with a tiny bit of water and boil with the lid on. When the squash is soft, mash it with a fork and stir in some cream and butter. If there is too much liquid add a bit of potato or corn starch. Arrowroot powder will also work.

  5. Laura says:

    Might be a little too complicated but I’ve tried butternut squash ravioli that is to DIE for! Now Im hungry for it…haha.

  6. Natasa says:

    I like to bake it, with a tomato (optionally) and garlic, then mix it with cooked pasta. It’s not bad if you add a bit of sausage or pancetta… Delicious!

  7. janerowena says:

    Also, just cubed and tossed in oil and herbs or spices, then roasted.

    Or mashed, like potatoes. Or wedges. In fact, you can use it in pretty much any way you would use a potato, I use them all the time, as I grow them.

  8. Robin says:

    you can make wonderful gnocchi out of the pureed squash. They are a beautiful color too!

  9. Hinote says:

    The thing about butternut squash is that its a very delicate flavor, the nuttiness. I’ve made it many ways but to be honest, my favorite is to slice it in half, longways, and remove the pulp/seeds. Then I lightly coat the skin and inner surface with olive oil and a bit of cinnamon or other autumn-y spices.

    Then I bake it on a foiled sheet, facedown, at 400F until its nice and soft. Then just turn them over and enjoy. Sometimes I add a little butter or drizzle maple syrup. Brown sugar sprinkled on top and let to caramelize a bit is also delicious.

  10. Pingback: Easy seasonal cooking with butternut squash and beetroot | Swedish love affair

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