Butternut Squash Questions

M

munchiegirl

Enthusiast Member
1. Does anyone know if squash is a starch? My DH seems to think it is. I'm checking my books, but no answer as yet.

2. Does anyone have a good butternut squash gratin recipe?

Thanks!

 
Wikepedia says it is a fruit. I agree with Meryl -- starchy veg, but with lots more advantages!

I like to use it for "pumpkin" pie. We love it roasted and mashed with butter and salt and pepper. I think I am going to try Meryl's gratin, above!! YUM!

Welcome to FK munchiegirl-- love your moniker!!

 
It's also really good to put some chunks into a beef stew---gives an unexpected surprise with a

subtle touch of sweetness.

 
I use it as a starch. It works well when you are watching white carbs.

It's also full of wonderful antioxidents. My two faves are roasted w/ a balsamic reduction and soup.

 
Why are recipes from that site always so full of calories, or am I just reading the nutritionals

wrong. One serving of this dish is over 900 calories???

 
It's not the site - food has calories, especially butter, parmesan, nuts. I did a breakdown of the

ingredients and their calories:

Baked Butternut Squash and Parmesan Cheese Gratin

1 (2-3 lb) butternut squash, peeled and seeded (2 lbs = 4 cups = 320 cal.) 3 lbs =6 cups =480 cal).
4 ounces parmesan cheese, grated (4 oz= 520 cal).
2 ounces fresh breadcrumbs (2 oz = 1/2 cup: 195 cal)
2 ounces pecans or walnuts, roughly chopped (2 oz: 380 cal).
2 tablespoons fresh thyme leaves, finely chopped
2 ounces butter (400 cal)

 
This recipe makes 2 servings? In my opinion 1 to 1.5 lbs of squash per person is a lot.

Especially as a side. Probably more like 4-6 servings.

 
It's listed as a main course, 2-4 servings, although the nutritional info is for 2 servings..

 
I'm not sure what kind of nutrional data you need, but I really like this site - nutritiondata.com

You type in the food, and it'll bring up practically every food item that sounds like it. I think it's affiliated with Epicurious, but it's pretty helpful.

http://www.nutritiondata.com/

 
Ang, I just went to a Thai restaurant this week, they served their Beef Massaman with cut up

butternut squash vs. traditional pots...Interesting twist. And to quote you, "It was an unexpected surprise!"

 
I just did this with beef stew, plus I like making Thai red curries with pork, onion & squash, good

when you have a lone pork chop or two and/or want to stretch it out. The stew was fantastic although next time I might divide the squash in half and put some in 45 minutes before the end of the cooking time so that it has some melted into the sauce and some in chunks.

 
I love that site--especially on days when I eat mindfully. smileys/smile.gif Btw, they're owned by Conde Nast.

 
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