Post Punk Kitchen Forum

I have a boat load of butternut squash.

I don't feel like soup and would prefer ideas that aren't tooo time intensive. I haven't found something that was very appealing yet and I honestly have only cooked with it once before!

Help, please, thank you!

(I didn't see any other butternut squash topics after a good deal of searching, so apologies if a thread like this already exists!)

you could always just peel, cube, and roast it. it's good with any number of spices, plus you can throw other veggies on the pan as well (i did butternut, turnips, and garlic with smoked paprika and sumac the other night). it really only takes about a half hour or so to roast (at 350F). or, if you roast it plain, you can blend it up and do other stuff with it. if not soup, then maybe make a savory sauce to go over pasta or to put as the base for a pizza!

Ohh I really like this idea (as a sauce)!!! I have never heard of it used that way before.

I love it pureed in soups, roasted in large slices, stuffed or used in a cream sauce would be good too.

YRR Butternut Squash Lasagna is amazing.

Butternut coconut rice from AFR is SO GOOD. Other than that, I've discovered that carrots make good fries just as Sweet potatoes do. Which makes me wonder if you could make Butternut squash fries??

I dredged thin slices in matzoh meal ( because I had a ton - you could use flour) and fried it today. It was really good. I've cooked bite sized chunks with chiles and black beans and used it as taco or burrito stuffing. Also love it on pizza or pasta.

I love this spread/dip, and it goes fast at parties.

http://veganeveryday.blogspot.com/2008/ ... h-dip.html

Make burritos with black beans. Roast and puree it and spread it on pizza with caramelized onions.

If you change your mind about soup, my favorite soup is butternut (or any winter squash) soup with tahini and Chinese five spice.

I love garlicky caramelized roasted butternut. But if you don't looooove it, serve it in the squash/pumpkin seed summer rolls from V'Con. So good. That dipping sauce is excellent.

Just cut it in half and roast it. Cover it with brown sugar. Yums.

Also, I try to avoid recipes that make me cut up squash into little cubes before it's cooked. It's a pain in the asparagus and makes me love squash less.

Yeah, the AFR butternut coconut rice is incredible. I also love love love Warm Butternut and Chickpea Salad with Tahini: http://orangette.blogspot.com/2007/10/sneaky-sneaky.html

I've been on a butternut squash kick lately but all I do is cut it up, roast it, and eat it.
Or put it in buttery noochy pasta, but my favourite way is the first way. I love all of these other ideas!

+1 to the yrr lasagna. The butternut-apple soup in AFR, and the butternut squash rice paper rolls from vcon

Butternut squash risotto. It's delicious. I plan on making some this week.

All of these, plus MBM's legendary pumpkin cinnamon rolls.
I also try to keep a secret stash of roasted and pureed pumpkin over the winter, frozen in 1 cup portions. This way, I can cook up a soup really quickly, or use it in baked goods when there's no longer any pumpkin available.

+1000000000000 etc to the YRR butternut lasagna. It's my favorite food ever.

Roast it and add to a coconut curry! I made that last night, inspired by my favorite dish at a Thai place here.

BBQ Squash, is super tasty or fire it up on a Grill plate.
Tempura Squash or tempura squash maki.

This curry is really nice: http://tastespace.wordpress.com/2010/11 ... ale-curry/

I could eat the AFR Butternut Coconut Rice every day. Also, something I usually do with sweet potato, but I think would work just as well with squash: roast in the oven with red onions, then stir through penne or fusilli with some olive oil and chilli flakes.

I love this Creamy Fall Fettuccini with Butternut Squash and Kale
http://windattack.com/recipe/creamy-fet ... -and-kale/

The only slow thing about it is steaming the squash - if you do that beforehand the dish comes together quickly.

Here's another tasty fast and cheap one with hominy, from Saving Dinner the Vegetarian Way:

Braised Butternut Squash and Hominy
Serves 6

1 tablespoon olive oil
2 large onions, chopped
1 large butternut squash, peeled, seeded and cut into 1' chunks
1 medium green bell pepper, seeded, deribbed and coarsely diced
2 teaspoons paprika
1/2 teaspoon ground cumin
1 1/2 teaspoons all purpose flour
Salt and pepper to taste
1 pinch cayenne pepper
1 (15 ounce) can hominy, drained
2 1/2 cups water
3 tablespoons fresh parsley, chopped
2 tablespoons tomato paste
2 cloves garlic, pressed

In a large skillet, heat the oil over high heat. Add onions, squash, green bell pepper, paprika, and cumin. Cook about 10 minutes until onions are translucent. Add flour, salt and pepper to taste and cayenne pepper; cook, stirring, for one more minute. Stir in hominy, water, parsley, tomato paste and garlic. Bring to a boil, reduce heat to low and cover. Simmer for 30 minutes until squash is tender. Add a bit more water if veggies look dry.

I love subbing butternut squash for the pumpkin in the Veganomicon pumpkin baked ziti recipe. I guess it's a little time intensive, but you can eat it all week!

I've done this too! And it was delicious.

This is a good idea! The supermarket near my house doesn't have any canned pumpkin at all right now and I've been craving pumpkin muffins all week.

I've been trying to decide what to make with some frozen squash I just discovered & this is the winner! Yum!