You could sub it for the yam in this winning recipe: http://www.food52.com/recipes...
Or use it in a butternut squash soup recipe.
AntoniaJames is a trusted source on Bread/Baking.
It would go great in my Pureed Roasted Parsnips and Butternut Squash with Creme Fraiche recipe at
Do let us know please, BTW, how you use it! ;o)
Substitute mashed squash for pumpkin in a pie?
It would be perfect in my Roasted Pumpkin and Red Lentil Soup recipe (one of my first submitted to food52, almost a year ago). It's a lot like the cauliflower and red lentil soup recipe I posted last week. It's great with any kind of roasted squash.
Also, roasted squash freezes well, too, so you should consider putting some in the freezer for future use! ;o)
Use it instead of pumpkin or sweet potato in a pie. If you want to hold it until T-Day, freeze it, but remember that it will weep when you thaw it.
mix with some grated potatoes, scallions, and spices and pan fry into little cakes
Barbara is a trusted source on General Cooking.
Use it in place of or addition to bananas in banana bread. Or try it in place of zucchini in this recipe:
I also agree with the suggestion to freeze it.
Use it as a layer in a vegetarian lasagne (mix with some veggie stock and thyme) with some sauteed mushrooms, ricotta cheese and maybe even spinach lasagne noodles
My favorite way to cook any squash: Cut it in half horizontally. Scoop out seeds. Bake cut-side down (not up) at 350 degrees for 30-60 minutes depending on size; kabochas will take 45-60 minutes. When squash begins to collapse, remove from oven, turn cut-side up. Pour in a little bit of olive oil or nut oil or butter, sprinkle with sea salt and pepper.
All of the above, plus these biscuits--I sub the squash all the time.
Meg is a trusted home cook.
Washoku Kitchen by Elizabeth Andoh has a great recipe for kabocha squash. I made it for a vegan friend. You can go to Barnes and Noble and check it out before you buy the book, but I love the book. It's beautifully designed and an inspiring look into Japanese cooking. I wish I could visit Japan....
To SuzanneF's point about weeping . . . actually, for any pie or pudding or other dish where the amount of liquid contributed by the squash is important, be sure to drain it well in a colander, for at least an hour (stirring it two or three times while it's draining) before using it. Roasting squash and pumpkin produces a lot of liquid! It varies from piece to piece, but is necessary, every time. Also, on the subject of weeping, when it comes to pies . . . the weeping can also be caused by overcooking the filling. Actually, it's the custard in the filling that weeps when overcooked. ;o)
To luvcookbook's point about Washoku Kitchen by Elizabeth Andoh . . . . your library might also have it. Mine does, so I just requested it!! (My library also has about five other books by Andoh.) Thanks, luvcookbooks, for the suggestion!! ;o)
AntoniaJames, I made the red lentil soup and it was delicious! Thank you for the idea.
Also, betteirene, those biscuits are next on my list.
Thank you everyone! Now I wish I had MORE squash!
You're welcome! I'm so glad you liked it! We make that soup often throughout the fall and winter. I get at least one butternut each week and roast it at the same time that I have a loaf of bread in the oven. So easy, so bright and beautiful, and ever so delicious. I never tire of it. ;o)
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