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Cooking Butternut Squash

Easy Recipes Using the Best Vegetable of the Autumn Season – Butternut Squash

Butternut squash has a sweet, nutty taste similar to that of a pumpkin, which is from the same family. The riper it is the sweeter it is. They have yellow / beige skin, lovely orange flesh and seeds in the bulbous part at the bottom.

The only downfall of the squash in my opinion is the preparation – peeling and de-seeding can be a bit of a pain, but there are ways around this. You can actually eat the skin so you can leave it on when cooking, or just remove it when it’s cooked, which is easier. If you do want to peel it before cooking, just use a good potato peeler.

Tips about butternut squash:

• They are a great source of vitamins A and C, potassium, fibre, and manganese. They also contain antioxidants which can help prevent cancer, particularly colon cancer.
• Don’t buy a squash much bigger than 1 kg as it will have a woody flavour. Also, make sure there are no green lines on the skin.
• Store them in a cool dark place but not in the fridge as this can make them rot.
• You can freeze cooked squash quite well for up to one month
• Squash puree is ideal for weaning babies – most of them can’t get enough of it!
• Substitute pumpkin for butternut squash and vica versa in recipes
• You can eat the seeds and they are delicious! (See below)

A few ways to cook a squash:

Roast: Peel with a potato peeler (or leave the skin on if you like as you can eat it), dice into cubes and remove seeds. Roast the cubes with olive oil and herbs for 30 minutes at 180 C / gas 4. Or, cut into quarters lengthways with the skin on, remove seeds and roast for 45 – 50 minutes at 180 C / gas 4.

Steam: Cube as above and steam for around 15 minutes. This is better than boiling as the nutrients will stay in the flesh.

Boil: Cube as above and boil for 10 minutes (boil in stock and then blend to make soup).

Grill:slice, season with olive oil and herbs or sprinkle with cinnamon and grill. This works really well on a BBQ.

Bake: Wrap the entire squash with foil and bake for 1 ½ hours at 180 C / gas 4. Saves peeling and de-seeding! When cooked, scoop out the seeds and use the flesh as you need.

Seeds: You can eat the seeds! They are great sprinkled onto of soups! Wash them and dry them well. Pour evenly onto a roasting dish and season with salt and cayenne pepper. Roast for 30 minutes at 180 C / gas 4 giving them a good shake every 10 – 15 minutes.

My favourite easy recipes for butternut squash:

1. Butternut squash risotto – classic recipe with yummy parmesan. Add some crispy bacon for a variation.
2. Butternut squash soup– with crème fraiche to take the edge off the sweetness and make it creamy.
3. Butternut squash & feta salad – sweet roasted cubes of squash with salty feta and leaves. Just fabulous.
4. Butternut squash curry – the sweetness of the squash works well with a lovely spicy curry sauce.
5. Grilled butternut squash – slide the squash, sprinkle with cinnamon and a little oil before grilling. Great side dish.

Anyone else love butternut squash as much as me? Or does anyone have any good easy recipes they would like to share?

Enjoy the squash season!

About the Author

If you want to cook easy recipes on low budgets then Gourmet Mum is the place for you.

For more please visit my website or follow me on twitter

Butternut Squash Cakes - Crispy Butternut Squash Cakes Recipe

Cooking Butternut Squash

Butternut Squash With Gorgonzola Gallet

Ingredients: one basic pie dough, (cut into four sections), ½ small butternut squash, three Tbs. unsalted butter, ¼ tsp. cinnamon, ¼ tsp. nutmeg, 2 Tbs. honey, 2 Tbs. maple syrup, salt and pepper to taste, 2 oz. Gorganzola cheese (sliced ¼ in. thick), 2 large Portabello mushrooms, one cup sliced onions, 2 Tbs. butter.

Directions: roll out 4 rounds of pie dough and fit into four tins (4-inch or 7 oz. Pot pie tins), overhanging edge of tin by about 1½ inches. Leave hanging until assembly. Peel and cut butternut squash into one-inch cubes and boil until tender. Drain squash well and place in a mixing bowl on an electric mixer. Add butter, honey, maple syrup, spices, salt and pepper. Mix until smooth, cool. Wash and cut mushroom caps into thirds, then slice the strips ¼ inch thick. Reserve. Slice onions. In a medium sauté pan melt one Tbs. of butter and sauté onions until they are light brown and fully cooked. Remove from pan and reserve. Add the other one Tbs. of butter and sauté mushroom slices over low heat until they are cooked. Combine with cooked onions and cool.

For assembly: fill each crust about one inch deep with butternut squash puree. Top with ½ ounce of Gorganzola slices. Top that with mushroom and onion mixture evenly divided. Fold overhanging dough up and over top of filling, folding dough under and overlapping every ½ inch or so. Continue this fold until all dough is folded over. The top will dome up at least an inch over edge of tin in height. There will also be a circular hole on top of gallet. They can be stored up to one day in advance in refrigerator.

At service time: egg wash upper rim of dough and bake at 350 degrees until crust is cooked. Serve immediately.

About the Author

Hey there, my name is Becky and I live in Western Colorado. I love to read and write about anything or anyone! I earned my Bachelor’s Degree of English Literature from Colorado State University in 1995. I’ve lived in various parts of Colorado-from Snowmass to Breckenridge, then Fort Collins to Denver, now I live in Grand Junction, where I plan to stay. It’s beautiful here-we are surrounded by mountains on all sides! I have a beautiful daughter (she’s a toddler and into everything!) and my fiancee-we recently bought a house that we love. I’m also a journalist-I’ve written for three newspapers and am a published poet. Writing is my passion, but another passion I have is to help those who are afflicted with the disease of alcohol and drug addiction-I hope to get back into this field as well someday. Check out my blog too-I write about everyday happenings as well as controversial current events and my opinion on these, like the state of our nation. I’m always researching things that interest me-I love to learn and read up on new and interesting topics. I love bing a stay at home mommy and I’m looking forward to writing about lots of different things on this site!

How much does an average butternut squash weigh?

I want to substitute cooked banana squash for the butternut in a recipe, so either the weight of an average butternut or the cups’ worth it makes after cooking would be helpful. By the way, If you have never grown the “Pink Banana Squash”, try it…you’ll be amazed at the size and flavor. I found my seeds at Pinetree Garden Seeds of Maine. Thanks, Maggy

.75 to 1.5 lbs

Students serve culinary curriculum from national program
Jessica Rush / Staff Photos: Texas ProStart culinary students from Frisco CTE Center and Wylie High School serve educators, industry professionals and suppliers a four-course dinner to showcase the program’s curriculum.

Butternut Squash: 101

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