ISO: ISO Butternut squash , acorn squash and carnival squash recipes

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tess

Well-known member
I don't really like sweet entrees or sweet sides to entrees. Sweet potatoes ---ewwww - the thought of butter, sugar, cinnamon on a potato...not my thing.

So - what can I do with these squashes that aren't so sweet?

Thanks,

Tess

 
Jamie Oliver's Butternut squash with pancetta and sage. It's a ravioli filling but makes a nice side

dish on its own.

 
I'll enjoy this one; I've wanting some different things to do with butternut squash. Who'd think

of butternut squash in a coleslaw! mmmmmm

 
REC: Butternut Squash Gratin with Goat Cheese and Walnuts

I just made this and everyone at my Octoberfest party loved it!


Butternut Squash Gratin with Goat Cheese and Walnuts
Adapted from Gratins by Tina Salter.
• 1 large butternut squash or several small butternut squashes (2 to 3 pounds in total), peeled, seeded and sliced into 1/4-inch thick slices
• 3 tbsp. unsalted butter
• 1 medium yellow onion, finely chopped
• 1 clove garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. nutmeg
• 1 tsp. sage, finely chopped
• 1-1/2 cups walnuts, roughly chopped
• 4 to 5 ounces goat cheese, crumbled
• 2 tbsp. parsley, finely chopped
1. Preheat the oven to 350 degrees F. Butter a gratin dish that has a 3-quart capacity. I use a 9 x 13-inch glass baking dish.
2. In a large pan, melt the butter, add the onion and saute for 2 to 3 minutes. Add the garlic and saute for another minute.
3. Add the cream, milk, salt, pepper, nutmeg and sage. Bring to the boil.
4. Lower the heat to medium and add the butternut squash and half the walnuts. Cook for 5 minutes, or until the squash becomes just tender.
5. Place half the butternut squash/walnut mixture in the baking dish. Sprinkle half the crumbled goat cheese on top.
6. Top with the remaining butternut squash/walnut mixture.
7. Sprinkle with the remaining goat cheese.
8. Bake 35 to 40 minutes, or until the squash is completely cooked through.
9. Remove from the oven and let sit on a wire rack for 10 minutes. Sprinkle with the parsley and the remaining walnuts.
10. Enjoy!
Note: This gratin will serve 6 to 8 people. It's wonderful for parties. It can be made ahead of time and then reheated.

 
REC: Butternut Squash Coconut Soup - Great reviews from members of Fine Cooking Forum

Butternut Squash Coconut Soup

(My note: Curry powder might be good in this).

* 1 tablespoon peanut oil
* 1/2 large onion, chopped
* 2 cloves garlic, minced
* 3 1/2 cups soup stock
* 1 medium butternut squash, peeled, seeded and chopped
* 1 small jalapeno pepper, chopped
* 1 can coconut milk
* 1/2 cup chopped lemongrass (my note: can substitute lemon zest - zest from 1 lemon equals 2 stalks lemongrass)
* 1/2 cup bottled fish sauce (can substitute lesser amount of soy sauce, to taste)
* juice of 1/2 lime
* sugar to taste (start with 1 tablespoon)

Heat oil in saucepan; add onion and garlic and saute until lightly browned. Add stock, squash and pepper; simmer until squash is cooked, 10-15 minutes. Add coconut milk, lemongrass, fish sauce, and sugar. Simmer (do not boil) 10-12 minutes. Puree and strain through a fine mesh strainer. Add lime juice and adjust to taste with sugar.

Four servings.

from Deb and Lola's Restaurant
posted by DeannaS - Fine Cooking Forum

 
Slow Cooker Stuffed Acorn Squash

1 large acorn squash, cut in half, cleaned & brushed with olive oil.
1/2 cup wild rice blend
1/4 cup pumpkin seeds
1 T. minced garlic
1 T. tomato paste
salt, pepper, oregano, basil & thyme to taste
1 cup vegetable or chicken broth

Put squash halves in slow cooker with one inch of water. Mix all other ingredients EXCEPT broth. Put half of mix in each squash half. Carefully pour 1/2 cup broth into the cavity of each squash half. Cook on low for 6 - 8 hours or on high 3 -4 hours.

 
I never use fish sauce-I always use low sodium soy sauce to taste.(less amount than the fish sauce)

 
Here's another one to check out: Curried Butternut Squash Soup with Coconut Milk

CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Serves 4 as a main course

- 2 tablespoons (25 mL) olive oil
- 2 onions, finely diced
- 3 garlic cloves, minced
- 1 tablespoon (15 mL) minced gingerroot
- 1 tablespoon (15 mL) curry powder or paste
- 4 cups (1 L) water (my note: can substitute chicken broth or vegetable broth)
- 7 to 8 cups (1.8 to 2 L) diced butternut squash (1 large 3-pound/1.4-kg squash)
- 2 teaspoons (10 mL) sugar
- 1 1/4 teaspoons (6 mL) salt (my note: I'd use less)
- One 14-ounce (398-mL) can unsweetened coconut milk
- 2 tablespoons (25 mL) lemon juice

1. Warm oil in a large stockpot over medium heat. Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.

2. Pour in water and bring to a boil. Mix in squash, sugar, salt, and lower heat to a lively simmer. Cook 30 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.

3. Puree soup in batches in a blender and return to a smaller pot, if desired. Reheat before serving, if necessary.

From Vegetarian Classics (Quill) by Jeanne Lemlin
www.canada.com

 
This sounds great! Sometimes the simplest is the best... the other night I cooked

some cubed butternut squash in 1/2 inch of water and boiled it for 10 minutes. No sugar, no salt, no anything. I added half to the risotto I was making, and ate the other half right out of the pan. It was so good, like candy! I like Michelle's idea of goat cheese and walnuts, too.

 
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