Butternut squash recipes?? Help!

Mackenzie · 11-05-2008, 05:23 AM

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

Mackenzie · 11-05-2008, 06:52 AM

anyone?

Buffy45 · 11-05-2008, 07:23 AM

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.

Charski · 11-05-2008, 07:50 AM

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.

gharkness · 11-05-2008, 08:28 AM

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.

Mackenzie · 11-05-2008, 08:45 AM

Thanks for the great ideas.......keep them coming!

Mackenzie · 11-05-2008, 08:49 AM

ding, ding, ding............I think you have a winner here! I will make them tonight for dinner!

Quote:

Originally Posted by Charski

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.

Charski · 11-05-2008, 10:02 AM

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!

Mackenzie · 11-05-2008, 10:14 AM

Quote:

Originally Posted by Charski

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!

Thanks for the tip about the oil. I never knew that! I have the squash already cut in french fry shapes and in the fridge. I am looking forward to them!

P.S...........the squash was a pita to cut up but I'm sure it will be worth it!

Charski · 11-05-2008, 12:47 PM

Quote:

Originally Posted by Mackenzie

P.S...........the squash was a pita to cut up but I'm sure it will be worth it!

Oh yeah, it's worth it!

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.

lisabinil · 11-05-2008, 12:51 PM

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.

Mackenzie · 11-05-2008, 12:53 PM

I have a mandolin slicer too! Why the heck didn't I think of using it? The old brain matter isn't what it used to be!

Quote:

Originally Posted by Charski

Oh yeah, it's worth it!

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.

lisabinil · 11-05-2008, 12:53 PM

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.

tea cup · 11-05-2008, 01:48 PM

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

Mackenzie · 11-05-2008, 01:52 PM

The "fries" are in the oven right now. They look so delicious! I will report back later...................

Mackenzie · 11-05-2008, 02:00 PM

Yummo! They taste just like sweet potato french fries! My DH's favorite! He will be so excited when he tries them.

Thanks Charski!

voj · 11-05-2008, 02:25 PM

How in the world does a person peel this squash - definitely not easy the way I was doing it!!!!!

Charski · 11-05-2008, 03:37 PM

Use a veggie peeler!!

Angeloco · 02-20-2013, 07:41 AM

Yummy!

11-05-2008, 05:23 AM	#1
Mackenzie Senior LCF Member Join Date: Apr 2005 Posts: 845 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	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

11-05-2008, 07:23 AM	#3
Buffy45 Very Gabby LCF Member!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 4,992 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: Fast 5 Start Date: 10/31/15	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. __________________ Buffy

11-05-2008, 07:50 AM	#4
Charski Gadget Gal Join Date: Sep 2004 Posts: 24,381 Gallery: Charski Start Date: May 2003	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. __________________ 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

11-05-2008, 10:02 AM	#8
Charski Gadget Gal Join Date: Sep 2004 Posts: 24,381 Gallery: Charski Start Date: May 2003	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! __________________ 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

11-05-2008, 12:51 PM	#11
lisabinil Major LCF Poster! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 2,025 Gallery: lisabinil Stats: 215/173/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2007	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. __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." ~Winston S. Churchill

11-05-2008, 06:52 AM	#2
Mackenzie Senior LCF Member Join Date: Apr 2005 Posts: 845 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	anyone?

11-05-2008, 08:28 AM	#5
gharkness Major LCF Poster! Join Date: Feb 2008 Location: Plano, TX Posts: 1,003 Gallery: gharkness WOE: RNY Gastric Bypass 02-02-2007	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.

11-05-2008, 08:45 AM	#6
Mackenzie Senior LCF Member Join Date: Apr 2005 Posts: 845 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	Thanks for the great ideas.......keep them coming!

11-05-2008, 12:53 PM	#13
lisabinil Major LCF Poster! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 2,025 Gallery: lisabinil Stats: 215/173/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2007	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. __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." ~Winston S. Churchill

11-05-2008, 01:48 PM	#14
tea cup Senior LCF Member Join Date: Jan 2008 Location: Arizona Posts: 278 Gallery: tea cup Stats: 152/121 5'2" 68yrs old WOE: low carb, fast 5, grain free	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

11-05-2008, 01:52 PM	#15
Mackenzie Senior LCF Member Join Date: Apr 2005 Posts: 845 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	The "fries" are in the oven right now. They look so delicious! I will report back later...................

11-05-2008, 02:00 PM	#16
Mackenzie Senior LCF Member Join Date: Apr 2005 Posts: 845 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	Yummo! They taste just like sweet potato french fries! My DH's favorite! He will be so excited when he tries them. Thanks Charski!

11-05-2008, 02:25 PM	#17
voj Junior LCF Member Join Date: Dec 2005 Posts: 6 Gallery: voj	How in the world does a person peel this squash - definitely not easy the way I was doing it!!!!!

11-05-2008, 03:37 PM	#18
Charski Gadget Gal Join Date: Sep 2004 Posts: 24,381 Gallery: Charski Start Date: May 2003	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

02-20-2013, 07:41 AM	#19
Angeloco Senior LCF Member Join Date: Sep 2011 Location: Florida Posts: 376 Gallery: Angeloco Stats: 135/126/120 WOE: LC Start Date: September 2011	Yummy!

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode