Butternut Squash

One for the ladies to reply not saying the men dont know (butternut squash)

I have seen on the web there are different ways of cooking this however thought i would ask anyone which do they think is the best way and some instructions on how to cook or roast.

 

Ahh, Golfer, the "best" way you say. Not sure there is a "best" way. For me I prefer to half it, seed it, and roast it cut side down until really soft, like an hour or so depending on the size. The reason for that is, for me to cut it in chucks it is hard for my hands. And to me roasting it brings out the sugar taste better than cutting it in chunks and simmering in water, and in water you lose some stuff.
I've never eaten it by itself, but made soup out of it. A recipe I use is Apple Butternut soup with spicy ingredients and chicken broth. I just saw a show where its pureed with some garlic and used as a pasta sauce with shrimp. I think if you google you'll find some combinations of recipes to use it for. It freezes well, as I make my soup for Thanksgiving a month in advance and just thaw and add the chicken broth to it. I have even tested it to find that the soup lasts well frozen 6 months.

 

i like to roast it i Peel it then dice it put it in a dish with some oil salt and pepper for about 1hour bring it out put nob's of butter on it and serve yum

 

I just cut it in rings, it's easy to peel the skin off this way, baste with a little oil (I'm a rape seed oil fan), then grill until soft which only takes about 10 - 15 minutes. Salt and pepper to taste.

As Redstar said, it freezes very well, as soup or pureed ready for use later on.

Shiney, that looks absolutely delicious! :gnthb: Just hope you nicked those little orange tomatoes a bit so they didn't explode and splatter all over the oven.

 

hi shiney must try this one thank you

 

thanks all for the information

 

bit basic, but its lovely just cubed and thrown in a casserole

 

We use it as we would potato.

Great in risottos

Roasted and served with a Sunday roast.

Baked and eaten jacket potato style.

Boiled, mashed and served with sausages

Added to casseroles, hash, and stews.

Sliced thinly (on a mandolin or a grater) and baked and eaten like chips- good for serving with humous.

 

I only just discovered this divine food of angels! American friends urged me to try it and I can't believe I never tasted it before. But, according to their instructions, I cut it into good sized chunks, turn each in a bowl of oil until it's covered all over and then roast it for about 30 mins. Divine!

 

I do like Melinda and cook it any way you can cook a potato.
But I tend to store mine for the winter as they keep so well and eat them then when I have fewer fresh vegetables from the garden.

 

I cook them same way as Milinda great also in an omlette favourite roasted with sweet potate peppers and courgette.