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Old 08-10-2010, 11:05 PM   #1
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Getting Squashed! HELP!

OK, I had a little oops this year in the garden. I THOUGHT I was planting a spaghetti squash (which I love) but it turns out I planted a freaking BUTTERNUT instead. I have only ever had butternut squash soup and was not a huge fan. What else can I do with these suckers? I tell you the thing is going INSANE. Its got about 20 on it already and another 20 blossoms. I'm in deep deep trouble. I only have so many neighbours that I can dump and run from in the middle of the night.

Anyone use butternut a lot? Can I chunk it up and freeze it? Kebab it? What do you do with it other than soup? Does it take flavours well or is it kinda strong?

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Old 08-10-2010, 11:09 PM   #2
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Quote:
Originally Posted by Alix View Post
OK, I had a little oops this year in the garden. I THOUGHT I was planting a spaghetti squash (which I love) but it turns out I planted a freaking BUTTERNUT instead. I have only ever had butternut squash soup and was not a huge fan. What else can I do with these suckers? I tell you the thing is going INSANE. Its got about 20 on it already and another 20 blossoms. I'm in deep deep trouble. I only have so many neighbours that I can dump and run from in the middle of the night.

Anyone use butternut a lot? Can I chunk it up and freeze it? Kebab it? What do you do with it other than soup? Does it take flavours well or is it kinda strong?
Alix, cut into slices, sprinkle with cinnamon, molasses,salt, pepper, melted butter cover with foil and bake. 375 about an hour don't peek then uncover and enjoy it's good. plain baked with just butter salt and pepper this is a great squash. I'd aldo large dice and bake a little and freeze.
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Old 08-11-2010, 01:08 AM   #3
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I like mashed butternut, made just like you would do potatoes.

Mom had "Compost" melons one year...some hybrid from watermelons, cantalopes and/or honeydew. They looked odd, but tasted good! They didn't come back the next year.
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Old 08-11-2010, 05:16 AM   #4
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Pierce many times and put on your grill. When it is very dark all around (almost burned), let cool 'til you can handle it. Peel, seed, either mash or slice or dice, butter or olive oil, salt and pepper.

Winter squashes can also be julienned and lightly boiled (blanched? I mean you want the texture to remain intact) then tossed with pasta, olive oil, seasonings, parm.

They can be added to almost any stir fry.

To me, winter squashes in soup should be thoroughly cooked in good stock, then pureed and seasoned. If you're into creamy soups, well add cream. But just chunks in a soup I'm not crazy about.

A friend with more of a sweet tooth than I halved and seeded them, then a sprinkling of brown sugar and cinnamon and baked.
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Old 08-11-2010, 08:53 AM   #5
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Butternut is a winter squash so you can harvest and store it whole in your basement to use all winter long.

To me, butternut is the most flavorful of the winter squashes. It has a sweet rich flavor that can be subbed for sweet potato and pumpkin in many recipes.

Roasted and pureed with butter, brown sugar and cinnamon, it's a standard for Thanksgiving dinner.
It can be used to make a squash pie similar to pumpkin pie.
You can use it as a ravioli filling.
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Old 08-11-2010, 09:08 AM   #6
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Alix, toss some over here! I will gladly put them to good use. Acorn and butternut are my favourite squash.

Oh, but aim high. I wouldn't want them ending up on the rocky mountains somewhere!

I agree with all of the suggestions here. I make a butternut pasta sauce but if you aren't fond of the soup I think this might not be the right choice either.
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Old 08-11-2010, 09:10 AM   #7
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You can use it as a ravioli filling.
Oh, one of my favourites!
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Old 08-11-2010, 09:32 AM   #8
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Those are fantastic ideas! Andy, really? These babies will winter well? I don't have to do anything to them? Just leave them and use them as is?

Love the ravioli filling idea too! Got a recipe?

Claire, I'll try adding some to my next stir fry. Thanks!

PrincessFiona, mashed? Really? Do I need to add anything except butter and salt?

Kadesma, how much molasses? Just a drizzle? That sounds quite good.

OK, I am also NOT a pumpkin pie girl, but my family loves it. I'm willing to try this as a sub, can anyone walk me through the prep? Basically boil til soft, mash, add spices and then do the pumpkin pie thing?
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Old 08-11-2010, 09:46 AM   #9
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Those are fantastic ideas! Andy, really? These babies will winter well? I don't have to do anything to them? Just leave them and use them as is?

Love the ravioli filling idea too! Got a recipe?

Claire, I'll try adding some to my next stir fry. Thanks!

PrincessFiona, mashed? Really? Do I need to add anything except butter and salt?

Kadesma, how much molasses? Just a drizzle? That sounds quite good.

OK, I am also NOT a pumpkin pie girl, but my family loves it. I'm willing to try this as a sub, can anyone walk me through the prep? Basically boil til soft, mash, add spices and then do the pumpkin pie thing?

Alix, yes, they will winter like apples or potatoes. Just keep them in a cool dark place.

I don't have a ravioli recipe.

I roast and mash them and add S&P and butter. Yu can also add brown sugar, cinnamon, roasted garlic(!).

I'll post my pumpkin pie recipe, just sub pureed squash.
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Old 08-11-2010, 09:50 AM   #10
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PUMPKIN (Butternut Squash) PIE

1 C Sugar
1 Tb Cornstarch
tsp Salt, scant
tsp Ground Cinnamon
tsp Ground Ginger
tsp Nutmeg
1 Can Pumpkin (15 Oz)
2 Eggs, beaten
1 Tb Butter, melted
⅛ C Molasses
12 Oz Evaporated Milk
1 Dash Lemon Juice
1 Deep-dish Piecrust


Preheat the oven to 450 F.
Sift the sugar, cornstarch, salt, cinnamon, ginger and nutmeg together.
Combine the dry mixture with the pumpkin.
Add in the eggs, butter, molasses, milk and lemon juice and combine.
Pour the mixture into the piecrust.
Bake for 15 minutes.
Reduce the temperature to 350 F and bake for another 50 minutes or until a knife inserted near the center of the pie comes out clean.
Cool for 2 hours and serve immediately or refrigerate.
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