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#1 |
Senior LCF Member
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Butternut squash recipes?? Help!
I've been experimenting with new veggies. I bought turnips and made 'Home Fries" with them......awesome. Now I bought a butternut squash and I need ideas?
TIA Mackenzie |
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#3 |
Very Gabby LCF Member!!!
Join Date: Mar 2001
Location: Lewisville, TX USA
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I just cut in half, remove seeds and bake cut side down in a 350 oven for about an hour. Prick the skin once or twice. When done, I scoop out the squash and eat as is, or add butter and a brown sugar sub, or even a little salt and pepper. We LOVE butternut squash and it keeps well for leftovers. My DD even froze some leftovers this past week and it froze well.
Just bought another yesterday, will probably fix tomorrow. I like it better than sweet potatoes.
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#4 |
Gadget Gal
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Make fries out of it! SERIOUSLY! They are awesome good. Just follow my recipe under the Pumpkin Fries thread!
Basically, cut off the top "meaty" end from the bottom hollow end; peel, cut into McDonald's sized fries, toss with JUST enough olive oil to coat, spread in a single layer on a foil-lined pan, sprinkle with sea salt, and roast at 450* (well-preheated oven) until browning, turning at about the 15 minute mark. They're so good that way.
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#5 |
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The easy way to peel a butternut: put the whole thing in the microwave for about 2-3 minutes. That will soften the skin enough to make it WAY easier to peel.
Butternut is excellent in anything you would use pumpkin for or any other squash. But I like it either made as fries or sweet (butter, AS, cinnamon). I really don't care for the savory soups, etc., made with butternut. |
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#7 | |
Senior LCF Member
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ding, ding, ding............I think you have a winner here! I will make them tonight for dinner!
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#8 |
Gadget Gal
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I hope you like them as much as we do! I like to let them get pretty browned and just getting crispy. Don't use TOO much oil or they stay soft too long. I put them into a gallon Ziploc then drizzle in MAYbe a teaspoon, seal and shake them all around to coat, add a little more if needed but that usually does the job! It's one of those "less is more" things!
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#9 | |
Senior LCF Member
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Quote:
P.S...........the squash was a pita to cut up but I'm sure it will be worth it! ![]() |
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#10 | |
Gadget Gal
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Quote:
![]() I use a veggie peeler to take off the skin, then cut the neck part crosswise into 1/2" thick slices, then cut THOSE into 1/2" sticks. Not too bad that way! I am also fortunate enough to have a mandoline slicer with a julienne blade and if I remember, I use that. It makes such nice even sticks and it's pretty easy to do.
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#11 |
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Join Date: Apr 2007
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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.
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#12 | |
Senior LCF Member
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#13 |
Major LCF Poster!
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 2,025
Gallery: lisabinil
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Roasted Butternut Squash Soup
Ingredients: nonstick vegetable oil spray 1 2-pound butternut squash, halved lengthwise, seeded 2 cups (about ) canned low-salt chicken broth Pinch of grated nutmeg 1 cup nonfat milk sour cream (optional) Chopped fresh chives or green onions (optional) Directions: Preheat oven to 375 F. Spray 13x9x2 inch glass baking dish with begetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tneder, about 45 minutes. Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired. Serves 4.
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#14 |
Senior LCF Member
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Charski- thankyou for the tip about not using too much oil. I bet that's why my zucchini fries turned out soggy the last time I made them. I will use a lot less oil from now on.
tea cup |
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#18 |
Gadget Gal
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Use a veggie peeler!!
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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