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Looking for Butternut Squash recipe Toplef10Looking for Butternut Squash recipe 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Looking for Butternut Squash recipe I22gcj10Looking for Butternut Squash recipe 14dhcg10

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Looking for Butternut Squash recipe

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Looking for Butternut Squash recipe Empty Looking for Butternut Squash recipe

Post  Old Hippie 2/6/2011, 4:37 pm

I am trying to find recipes for squash...different kinds. In an effort to learn to eat new things as well as grow things that keep through the winter with minimal refrigeration, I wanted to try different things with squash. Butternut squash was on sale last week so decided to get a small one but..........I can't find a recipe that looks good. Baking squash and just serving it with butter isn't a dish that goes over well here. Anyone have any other suggestions.

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Post  Chopper 2/6/2011, 4:55 pm

Curried Butternut Squash Soup

Servings: Serves 4.
Ingredients
4 cups Roasted Vegetable Broth
2 pounds Butternut Squash , peeled, cut into 1/2-inch pieces
1 1/2 teaspoons curry powder
1 cup reduced-fat (2%) milk (or 1 can coconut milk or 1 can evaporated milk)
Plain nonfat yogurt
2 tablespoons chopped fresh chives

Preparation
Bring broth to boil in large saucepan.
Add Butternut Squash and curry powder; cover and simmer until very tender, about 20 minutes.
Using slotted spoon, transfer Butternut Squash to processor. Puree until smooth.
Add 1 cup broth; process until well blended. Return mixture to saucepan with broth.
Add milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.)
Ladle soup into bowls.
Top with dollop of yogurt. Sprinkle with chives.

Can also substitute sweet potatoes for squash
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Post  Megan 2/6/2011, 5:19 pm

Butternut Ravioli

Mash up boiled butternut squash with a little butter, s/p, and maybe some small-diced toasted walnuts or pecans. Use wonton wrappers to make ravioli --- get a small dish of water, use your fingers to trace an outline around the edge of the wrapper. Fill with small spoon of squash mix. Place another wrapper on top. Seal from the inside OUT (so you do not create any air bubbles--these will cause blowouts.) Place on very lightly floured, COLD cookie sheet, not touching each other, until your kettle of salted water is boiling. Boil a few at a time until they float. Serve with a browned-butter / frizzled sage sauce. (For over the top awesome, try some crumbled blue cheese or goat cheese with that... but that is just gilding the lily.)


Last edited by Megan on 2/6/2011, 5:31 pm; edited 1 time in total
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Post  kimbertangleknot 2/6/2011, 5:28 pm

My mom's side of the family used to add BNS to mashed sweet potatoes and normal potatoes for a different flavor. They also use to make a "stuffing" mixture and stuff acorn squash with it. I can't give you any specifics, I was very little, and I'm not terribly fond of most squash. My dad and grandma use to add it to their "polish chop suey" sometimes. Another way is roasting it with roasted veggies.
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Post  Megan 2/6/2011, 5:40 pm

Another nice thing you can do with winter squash (including butternut) is make a pasta sauce out of it. Cook well, blend it up with a little broth and/or milk/cream etc as your tastes prefer.

And, going down the sauce route... it would make an AWESOME sauce for lasagna!
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Post  Blackrose 2/6/2011, 6:03 pm

I made this recently with a couple of changes. I roasted the squash instead of boiling it and I added some parmesan cheese to the bread crumbs. Sooooo yummy! I used yellow acorn squash, but I'm sure it would be yummy with butternut squash too.

Ingredients

3 lb. yellow squash
1/2 c. chopped onions
1/2 c. cracker meal or bread crumbs
1/2 tsp. black pepper
1 tbsp. sugar
1 tsp. salt
2 eggs
1 stick real butter

Wash and cut squash. Boil until tender, drain thoroughly, then mash. Add all ingredients except half of butter to squash. Melt remaining butter. Pour mixture into baking dish. Then spread melted butter over top and sprinkle with cracker meal. Bake at 375 degrees for 1 hour.

From BigOven.com (http://www.bigoven.com/recipe/160196/aunt-fannies-baked-squash)
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