Author Topic: Butternut squash ?  (Read 2446 times)

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Offline Mikey N.C.

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Butternut squash ?
« on: October 11, 2016, 05:09:03 pm »
Never cooked, most  recipes are roasted with cinnamon , was looking something with pasta.

Offline iddee

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Re: Butternut squash ?
« Reply #1 on: October 11, 2016, 07:11:15 pm »
I've never did anything with butternut squash but make pies. It is between a pumpkin and a sweet potato pie. Better than either, IMHO.
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Offline Mikey N.C.

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Re: Butternut squash ?
« Reply #2 on: October 11, 2016, 09:42:17 pm »
Just like sweet potato , very good .

Offline Jen

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Re: Butternut squash ?
« Reply #3 on: October 11, 2016, 10:43:37 pm »
With pasta hu? Okay. I would cut squash in half lengthwise, discard seeds. Roast in oven 350 until you can get a fork thru it. but not mushy. Still firm but will chew nicely. Remove from oven.

Take squash peal off and discard. Cut squash into cubes the size of grapes, Put cubes into bowl and drizzle melted butter on cubes, toss to evenly coat. Lay out on cookie sheet. Salt and pepper. Put back into oven. Broil until cubes are dark golden brown. Don't Leave The Oven, they will brown quickly! Remove from oven.

Have pasta already cooked and drained waiting in a large bowl. Toss carmelized squash into pasta. Toss. Eat.

That's what I would do with it  ;)



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Offline brooksbeefarm

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Re: Butternut squash ?
« Reply #4 on: October 11, 2016, 11:32:57 pm »
Jen, you forgot the honey ;D Jack

Offline Jen

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Re: Butternut squash ?
« Reply #5 on: October 12, 2016, 12:14:17 am »
Uuummmm! Actually not. Good Idea tho Windy Jack  ;D 8)
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Offline lazy shooter

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Re: Butternut squash ?
« Reply #6 on: October 12, 2016, 07:57:59 am »
IMO the best thing to do with butternut squash is to feed it to the hogs, or other live stock.  :)  I love yellow squash, but I don't care for the other squashes.  But, my friend makes a famous pie out of butternut squash.  I don't care for it, but most of our locals agree with Iddee, that the best use of butternut squash is a pie.  I'm sure there is an internet recipe.

lazy

Pie = ice box lemon, chocolate meringue, coconut meringue, pecan..............  not squash and sweet taters

Offline Jen

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Re: Butternut squash ?
« Reply #7 on: October 12, 2016, 01:31:03 pm »
Butternut squash and it's cousins are so full of nutrition that I try and get some on my plate thru out the winter. I consider food like this my flu shot  ;D
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Offline CBT

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Re: Butternut squash ?
« Reply #8 on: October 12, 2016, 02:45:14 pm »
We love all kinds of squash like Hubbard, yellow, orange, want to try peanut squash it looks like its skin is made of hulled peanuts and they say that is the sugar coming out of it.

Offline Jen

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Re: Butternut squash ?
« Reply #9 on: October 12, 2016, 03:26:31 pm »
I think I use acorn squash and zucchini more than any other squash. So much you can do with zucchini's, bread, muffins, cookies. I like to add sausage and nuts to the roasted acorns.
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Offline lazy shooter

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Re: Butternut squash ?
« Reply #10 on: October 12, 2016, 09:38:12 pm »
Oh, I forgot, we love zucchini squash.  I especially like zucchini bread. 

lazy

Offline Alleyyooper

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Re: Butternut squash ?
« Reply #11 on: October 13, 2016, 09:29:17 am »
Penne with Butternut Squash and Goat Cheese

•   Vegetable oil cooking spray
•   1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
•   1 onion, diced into 1/2-inch pieces
•   Olive oil, for drizzling
•   Kosher salt and freshly ground black pepper
•   1 pound penne pasta
•   1 cup (8 ounces) goat cheese, crumbled
•   1 cup coarsely chopped walnut toasted

1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan


Directions
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.


PASTA WITH BUTTERNUT SQUASH AND SAGE

•   1 medium onion, chopped
•   2 tablespoons olive oil
•   1-pound butternut squash, peeled and cut into 2-inch pieces
•   3/4 cup water
•   1 teaspoon chopped fresh sage
•   1 pound gemelli or penne rigate pasta
•   2 tablespoons chopped fresh flat-leaf parsley
•   1 cup freshly grated parmesan plus additional for sprinkling
•   2 tablespoons unsalted butter (optional)

PREPARATION
1.   
1.   Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.
2.   Serve sprinkled with additional parmesan.

That should get you going. One of my most favorite squashes, if harvested properly with 3 to 5 inches of stem left on them they will last up to 6 months in a cool dry place.
The dumpling squash is sweeter than butternuts too.

 ;D  Al



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Offline Alleyyooper

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Re: Butternut squash ?
« Reply #12 on: October 13, 2016, 09:36:36 am »


Roasted Butternut Squash and Bacon Pasta

Ingredients
3/4 teaspoon  salt, divided   
1/2 teaspoon  dried rosemary   
1/4 teaspoon  freshly ground black pepper   
3 cups  (1-inch) cubed peeled butternut squash   
  Cooking spray   
6   sweet hickory-smoked bacon slices (raw)   
1 cup  thinly sliced shallots   
8 ounces  uncooked mini penne (tube-shaped pasta)   
1/4 cup  all-purpose flour   
2 cups  2% reduced-fat milk   
3/4 cup  (3 ounces) shredded sharp provolone cheese   
1/3 cup  (1 1/2 ounces) grated fresh Parmesan cheese   

Preparation

Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

 ;D   Al
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Offline Jen

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Re: Butternut squash ?
« Reply #13 on: October 13, 2016, 01:06:36 pm »
Alley! The next time I'm in Michigan I will pay you a restaurant price, plus a big bear hug, to cook me a dinner  :D and I'll throw in a homemade apple pie too ;D 8)
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Offline Bakersdozen

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Re: Butternut squash ?
« Reply #14 on: October 13, 2016, 08:07:23 pm »
Ravioli with a filling made from butternut squash.  I saw this at Aldi in the freezer section.

Offline Jen

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Re: Butternut squash ?
« Reply #15 on: October 13, 2016, 09:32:46 pm »
That Sounds So Good! Simply melted butter or olive oil with parm cheese   Yum!
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Offline Mikey N.C.

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Re: Butternut squash ?
« Reply #16 on: October 16, 2016, 08:58:49 am »
We tried spaghetti squash this yr. to and that was very good to, will definitely have both in the garden next yr.

Offline Zulu

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Re: Butternut squash ?
« Reply #17 on: October 16, 2016, 09:38:56 am »
Grew up eating butternut and still do.

We cook it just like sweet potatoes , cut into 1" squares, drizzle olive oil , and bake for 45 minutes. I like to sprinkle Cajun spice when I do it.

In fact we often will mix up potatoes , sweet potatoes and butternut and make nice roast potatoes.

My wife also does stuffed butternut, just cut it in half and fill the cleaned half with any multitude of fillings.
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Offline Les

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Re: Butternut squash ?
« Reply #18 on: October 16, 2016, 11:03:12 pm »
I make soup.....if you are interested in recipe, let me know and I will post.
Some mighty good reading recipes posted, I will have to try them.  I made ravioli with butternut squash once and sauteed with brown butter and sage, delicious.

Offline Alleyyooper

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Re: Butternut squash ?
« Reply #19 on: October 17, 2016, 05:55:01 am »
Lots of recipes for butternut squash and I like it any way we fix it. Always thought it was the sweetest of the squashes till last year a young fellow gave us a dumpling squash to try. Looks like a acorn gone crazy with color and boy is it sweet.

 ;D  Al
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