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Old 10-03-2004, 04:12 PM   #1
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Butternut Squash

I have these 2 very large butternut squash and don't know what to do with them. Can anyone help me ?


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Old 10-03-2004, 05:15 PM   #2
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Here's a recipe from my files that sounds delicious. - It would also make a great side dish for Thanksgiving.


Source: Better Homes and Gardens

2 pounds butternut squash or sweet potatoes
1/4 teaspoon ground cloves (or cinnamon)
2 tablespoons margarine or butter
1 to 1-1/2 cups cranberries
1/2 cup cranberry juice cocktail or apricot nectar
1 teaspoon finely shredded orange peel
1/3 cup maple syrup
1/4 cup chopped walnuts or hazelnuts (filberts), toasted
Orange peel strips (optional)

1. Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds. Slice squash or sweet potatoes crosswise into 1/2-inch slices.
2. In a large skillet cook squash or potatoes and cloves in melted margarine or butter, covered, over medium heat for 8 minutes or until nearly tender. Stir occasionally. Add cranberries, juice or nectar, and shredded orange peel. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes or until squash is just tender, stirring once or twice. Remove from heat.
3. Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange peel strips, if desired. Serve immediately.

Makes 6 to 8 side dish servings.

Nutritional facts per serving
calories: 180 , total fat: 7g , saturated fat: 1g , cholesterol: 0mg , sodium: 53mg , carbohydrate: 31g , fiber: 4g , protein: 2g , vitamin A: 88% , vitamin C: 47% , calcium: 4% , iron: 7%

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Old 10-03-2004, 05:16 PM   #3
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Here's another recipe to check out from a dear Internet friend of mine:


7-8 cups chunks peeled butternut squash
4 cups chicken or vegetable broth (poster used chicken)
1 large onion, chopped
1 tbsp mild curry powder
1 tbsp minced fresh ginger
1/2 tsp ground coriander

thin slices lemon for garnish


Combine everything except lemon slices.

Bring to a boil, then reduce heat. Cover and simmer 40 minutes.

Puree in blender or processor until smooth.

Ladle into bowls, and garnish with lemon slices.

posted by Adele
(edited by Meryl)
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.
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Old 10-03-2004, 08:33 PM   #4
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You can substitute with butternut squash in this recipe

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Old 10-04-2004, 09:26 AM   #5
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I love to grill squash. With butternut you have two options.

Pierce it many times, then put over the coals until almost all the skin is pretty dark, then open, scoop out, and serve with butter or olive oil and garlic seasonings, mashed in a bowl.

OR cut in half or quarters (you did say large?), scoop out seeds, brush with olive oil and season, then grill. Cut into chunks and add more olive oil or butter, and serve.
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Old 10-04-2004, 12:57 PM   #6
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I love all winter squash. Here are some favorites.

Butternut Squash Risotto
2 lb butternut squash
2 tb butter
2 tb olive oil
1 1/2 c onion, diced
2 cloves barlic, minced
2 1/2 c arborio rice
3/4 c dry white wine
7 c chicken or vegetable stock
1 1/2 c freshly grated Parmesan
1 ts grated lemon zest
1/4 ts freshly grated nutmeg
Salt and fresh ground pepper
Chopped chives, garnish
Parmesan shavings, garnish
Toasted seeds, garnish

1.Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Save seeds and toast until crunchy in a low oven.
2.Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer.
3.Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it.
4.Gently stir in cheese, zest, nutmeg, salt and pepper. Serve immediately in warm bowls garnished with chopped chives, Parmesan shavings, and toasted seeds.

Stuffed Butternut Squash
2 butternut squash
3 tb butter, soft
3 tb cream
1/2 c raisins
1/2 c walnuts, chopped
1/4 c brown sugar
2 tb butter, melted

1.Cut squash in half; remove seeds. Bake squash halves in a 350F oven until very tender.
2.Scrape squash meat from the skins, leaving the skins intact with a small amount of meat remaining to help them keep their shape.
3.Add 3 tb butter and cream to the meat and beat until smooth. Stir in raisins and nuts.
4.Put filling back into shells; place on broiler pan. Combine brown sugar with 2 tb melted butter. Drizzle over top of filled squash. Place under broiler several minutes or until top is slightly crusty.

Butternut Squash Soup
1/2 c Onion, chopped
2 tb Butter
2 c Chicken broth
1 lb Butternut squash, peeled and cut into 1 inch cubes
2 Pears, peeled and sliced
1 ts Thyme leaves, fresh
Salt and white pepper to taste 1
1 c Whipping cream
1 Pear, sliced
1/2 c Pecans, toasted, chopped

1.Cook onion in butter in a large pot until tender. Stir in broth, squash, 2 sliced pears, thyme, salt and white pepper. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10-15 minutes.
2.Pour half of the soup into food processor or blender; process until smooth. Repeat with remaining soup.
3.Return puree to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve garnished with sliced pear and pecans.
*You can also leave 1/2 the soup slightly chunky for more texture.
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Old 10-06-2004, 02:04 PM   #7
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I like it natural. Don't cut, peel or anything, just with a vegetable brush wash very well, Dry, massage oil all over, place on pie plate and bake 450 1 hour till soft. Cut and eat, wonderful.
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Old 10-06-2004, 02:21 PM   #8
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i bake it with some sweet taters, and mash them with some steamed cauliflower, honey and brown sugar. makes a nice sweet side dish that's fairly healthy.
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Old 10-10-2004, 06:59 AM   #9
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The tendency in making a Squash Soup is to cream & spice it in the manner of pumpkin soup. But, for many years, I’ve made my Fall-&-Winter version of this soup in the garlicky & gratinéed manner of French onion soup. It’s certainly nourishning enough to serve as a main dish. I find that it develops a richer flavour when made the day before bringing it to the table.

¼ cup olive oil
1 large onion, chopped
2 small garlic cloves, minced
About 1 tsp EACH fresh thyme & rosemary
2 lbs. butternut (or other winter) squash -- peeled, seeded, coarsely shredded (to yield about 5½ cups)
7 cups chicken stock
2 cups beef (or rich vegetable stock)
1¼ cups fresh whole-wheat bread crumbs
Salt & freshly ground pepper

1 slender baguette, sliced 1-inch thick
2 ounces unsalted butter, softened
about ½ cup grated Parmesan

In heavy saucepan, heat 2 Tbsp oil; add onion and half of garlic; sauté over moderately low heat, stirring often, until softened & translucent, but not browned. Reduce heat to low, blend in herbs; cook for 3 minutes.

Add squash and sauté, stirring often, until slightly translucent, about 5 min. Add stocks. Cover & simmer gently for 50 minutes.

Stain the soup, reserving solids & liquid. Purée the solids in batches w/ of the liquid until silky smooth. Return remaining liquid & purée to saucepan; set over low heat.

In heavy skillet, heat remaining oil over low heat; add remaining garlic and sauté until softened but not browned. Add bread crumbs; cook, tossing, until all of the oil is absorbed and bread is slightly browned. Stir crumb mixture into soup, then season w/ salt & pepper. (At this point, I cool & refrigerate the soup until the following day.)

To gratinée the soup: Heat oven to 350° F. Lightly spread slices of the French bread w/ butter on one side only. Place buttered-side up on baking sheet and bake about 8 minutes, until lightly toasted. Fire up the broiler w/ rack set 6 inches from heat.

For each serving, place 2 slices of toast in bottom of flameproof soup crock or plate. Ladle steaming hot squash soup over the toast and sprinkle w/ about 1 Tbsp Parmesan cheese. Set on sturdy metal tray or baking sheet; slide under the broiler and broil just until cheese is bubbly & slightly browned.
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Old 10-10-2004, 09:11 PM   #10
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Here is one of our favorites.

Butternut Cream Pie

1 medium butternut squash (about 2 pounds)
1/4 cup hot water
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
2 T carmel ice cream topping
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1 pkg (5.1 oz) instant vanilla pudding mix
3/4 cup plus 2 T milk
1 pie shell (9 inch) baked
Whipped cream and toasted flaked coconut

Cut squash in half, discard seeds. Place squash cut side down in microwave-safe dish, add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1 -1 1/2 cups squash (save remaining squah for another use)

In mixing bowl, beat cream cheese until smooth. Stir in squash until blended. Add the sugar, carmel topping, cinnamon, salt, ginger, and cloves; beat until blended. Add pudding mix and milk; beat on low speed for 2 minutes. Spoon into pie shell. Refigerate for at least 3 hours. Garnish with whipped cream and toasted coconut.
6-8 servings

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