TOPIC: BUTTERNUT SQUASH |
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Joined 2011-08-10 Posts: 394 |
September 14, 2012 14:47
QUOTE: Since squash are so difficult to peel and slice I prick with a fork or knife and microwave for a minute or 2. Allow to stand and try to cool. Then peel. Lots easier on my hands which have some dexterity problems! :) I never have any problems peeling them with my potato peeler, but chopping them can be a b*stard sometimes! Don't suppose the microwaving helps with that does it? (Maybe I just need to work on my muscles  )
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Joined 2012-01-14 Posts: 46 |
September 15, 2012 14:07
Yeah it often softens it just enough to make it easier... suppose depends on the squash too :-)
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Joined 2010-02-04 Posts: 326 |
September 15, 2012 14:11
mmmmmm love butternut squash!
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Joined 2012-03-27 Posts: 115 |
September 15, 2012 14:13
I made a butternut squash/leek soup once. I should find myself the recipe!
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Joined 2011-08-10 Posts: 394 |
September 15, 2012 14:14
QUOTE: Yeah it often softens it just enough to make it easier... suppose depends on the squash too :-) Thanks. Also just bought a load of different squashes today, and some of them have really hard skins that my potato peeler is not going to be up to. Definitely going to give your technique a try on them! |
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Joined 2012-09-06 Posts: 119 |
September 15, 2012 18:52
QUOTE: Since squash are so difficult to peel and slice I prick with a fork or knife and microwave for a minute or 2. Allow to stand and try to cool. Then peel. Lots easier on my hands which have some dexterity problems! :) Why stop at 2 mins? I poke my a few times, put it in my medium size pyrex bowl, cover with plastic and let it go for 3 to 4 mins, depending on it's size. Then, I let it cool in the microwave for a while, remove and slice in half. It will cut easily. Put back in the bowel, cover again with plastic wrap, back in the microwave for another 3 to 4 mins. Let it cool and it's so soft you can easily scoop it right out of the skin. I  Buttnernut squash
ps this method works for every kind of squash out there. And other hard veggies, too, like rutabaga's. I even use it for my sweet potatoes. I cube them first, then into the bowl, cover in plastic wrap, and zap em for about 3 mins. 
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Joined 2010-10-02 Posts: 150 |
September 16, 2012 04:28
MY LUNCH today:
Baked half a BNS with a little cooking spray until really tender. Stuffed the hole with cottage cheese and sprinkled the whole lot with cinnamon/Pumpkin Pie Spice. Second time having bns... Yesterday was a first, and I stuffed it with sauteed spring onion, bell pepper and cherrie tomatoes. I am in love. |
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Joined 2012-02-04 Posts: 450 |
September 16, 2012 04:50
QUOTE: I boil mine in chicken broth and blend it together for soup. I add one can of coconut milk, curry powder, salt, pepper, a dash of cayenne, onion powder, garlic powder, baby spinach leaves and shrimp. It tastes good with crescent rolls and/or jasmine rice. Yum!!!! Thanks for sharing! |
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Joined 2012-04-07 Posts: 186 |
September 16, 2012 05:06
bumpity bump
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Joined 2012-01-21 Posts: 203 |
September 16, 2012 10:21
bump
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Joined 2011-08-03 Posts: 231 |
October 04, 2012 19:05
QUOTE: This recipe is for Twice Baked Butternut Squash. It makes 6 servings, if you need less the ingredients will need to be changed. Ingredients 6 butternut squash (about 9 pounds total) 1 1/2 teaspoons salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1/2 cup plus 1 tablespoon nonfat sour cream 2 teaspoons paprika 6 fresh chives, cut into 1/8-inch pieces 3 tablespoons fresh breadcrumbs, lightly toasted Directions Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees. Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve. This recipe made me giggle! Our butternut squash we grew in our garden were HUGE! Most of them were right around 8 pounds (I'm not kidding!). So I guess I'd probably just use one. 
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Joined 2012-04-10 Posts: 332 |
October 12, 2012 10:14
Bump
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Joined 2012-08-17 Posts: 21 |
October 12, 2012 10:17
Boil it and turn it in to soup. It's delish with a pinch of brown sugar mixed in it.
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Joined 2012-09-26 Posts: 231 |
October 12, 2012 10:20
OMG that sounds soooo good. Have to try it
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Joined 2012-03-07 Posts: 658 |
October 12, 2012 10:20
I just made a soup with leftover butternut squash, kale, wild rice, fresh sage leaves, vegetable broth and pepper! Threw it all together in a pan til the kale was wilting and yummy!! :)
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Joined 2011-01-01 Posts: 227 |
October 12, 2012 10:20
I make a soup with roasted butternut squash, roasted potatoes, carmelized onions-add chicken broth and puree it. Then I add a little cream, sage, and red pepper flake.
It was some concoction I made for fun and now my hubby actually craves it. 
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Joined 2011-09-07 Posts: 2,042 |
October 12, 2012 10:23
Just bought butternut squash and made it the other night. I bought it cubed. Then spread it on to a baking stone and drizzled garlic infused canola oil and added seasoning. You can use a baking pan or sheet and any oil you prefer. I baked it in the oven for 40 minutes mixing it once. So delicious that I went out and bought more. The convenience of it being already cut and cube was worth the drive.
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Joined 2012-08-29 Posts: 450 |
October 12, 2012 10:23
Chop into bits, spray with 1 cal spray, sprinkle with Chinese 5 Spice and roast until soft, yum!
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Joined 2011-01-03 Posts: 670 |
October 12, 2012 10:24
bumpity bump bump
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Joined 2011-05-20 Posts: 1,272 |
October 12, 2012 10:25
shredded then cooked like hashbrowns - can make them savory or sweet... or even spicy.
soften then add salsa. puree it, then use in recipes that call for pumpkin. 
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Joined 2011-04-13 Posts: 95 |
October 12, 2012 10:27
bump!
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Joined 2010-05-20 Posts: 300 |
October 12, 2012 10:34
so many great ideas. thanks
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Joined 2012-06-06 Posts: 94 |
October 12, 2012 10:38
bump
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Joined 2012-02-15 Posts: 232 |
October 12, 2012 11:23
Bump!
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Joined 2011-10-19 Posts: 564 |
October 12, 2012 11:34
QUOTE: Take the half brush it with some olive oil and a little salt pepper. Cook cut side down in a 425 degree oven for about 35 mins. In the meantime saute 1/2 large onion or 1 small onion, with one portabella mushroom, with some fresh sage, 2 garlic cloves, and red pepper flakes (I use a lot because I like it spicy but just do to taste) Once onions are translucent set aside. When the squash is done, flip it over and fill the hole and along the squash with the mushroom mix and cook for another 10 mins. It is delicious, the spiciness of the mushrooms and the sweetness of the squash is yummy! This! I've always made it sweet with sugar/nuts/cinnamon, but made a savory one last week. totally different and delicious! 
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