Butternut squash

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4 Comments

pierino January 15, 2014
And here is yet another way http://food52.com/recipes/7161-big-zombie-goes-butternuts
 
sfmiller January 15, 2014
Cubing & roasting is easy and delicious, but sometimes I cut the peeled neck section crosswise into 1/2" rounds and sautee them in butter or olive oil until browned and tender. Simple, and a different look than a pile of cubes.

It's also good roasted or steamed and mashed, either alone or in combination with other vegetables, especially those on the sweet side (carrots, sweet potatoes, rutabaga).
 
SKK January 14, 2014
Butternut squash is richer than pumpkin and is often used as a replacement for pumpkin. Wonderful ingredient in pies, soups, bisques. When in season I often roast it, puree it and freeze it for future uses. ATG117 has the roasting recipe.
 
ATG117 January 14, 2014
Cube it, coat it in olive oil, sprinkle with kosher salt, and roast at 425 until fork tender and caramelized. Sometimes, I crumble goat cheese or blue cheese on top before serving. For something a bit more involved, you can type it into the recipe death box, top right.
 
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