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Jun 30, 2007

Any good cooks out there who know how to cook butternut squash?  I can cook yellow squash and zucchini just fine (roasting, steaming, including in veggie chili), but I admit I'm at a loss with the big squashes.

 I have a recipe for butternut squash pie which calls for "cooked butternut squash," but I don't know whether to boil it like potatoes or what.  :sigh:

I'm counting on you folks.    Any other ideas and suggestions for butternut squash would be most welcome.
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Posted: Saturday June 30, 2007, 2:51 am
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Bill C. (353)
Saturday June 30, 2007, 7:37 am
With large squash baking is a good way to cook them. You split them cook at 350 until they are fork tender.

Large spaghetti squash are fun because after they bake you take a fork and start to pull it across the cooked squash and it literally comes out looking like spaghetti strings and is a great way to serve the veggie as an almost pasta.

I use butternut squash and make a very nice "soup" entree and its simple (maybe more appropriate in fall but you asked now LOL ). All you need is a squash, chicken broth a blender and some spices. Good chicken stock is important so I recommend you make your own but store bought will work. Simply split and bake your squash until fork tender, scoop out the squash and place it in your blender with a bit of the chicken stock and hit puree. Keep adding stock until it is creamy and about the consistency of condensed tomato soup. When you get comfortable with this it also changes the flavor if you 1/2 fill the cleaned out area of the squash with chicken stock as it bakes and use all that when you blend the soup. This works for pumpkin also and if your in a creative mood with small pumpkin you can bake with the broth inside scrape out puree season and return the soup to the pumpkin and serve it.

Now it become what you wish it too, adding salt and pepper to taste is simple enough but you can play around lots with this soup base and add anything from cooked apples to cooked leek or onion and puree them in to your soup base, rosemary works well as a spice but so does cinnamon and nutmeg. At this point you can ad a bit of cream at the end for that classic touch before you serve if it compliments your other ingredients.

You can clean your squash and cut it into about 1 inch cubes put in a baking dish for about 30 mins (fork tender) at 350. Season the squash as you desire. A friends wife makes her butternut bake with brown sugar, butter and she uses anise (licorice flavor) or fennel mixed in, she serves it as a veggie as is.

She also makes a squash rice bake using the same basics but cooks rice with the chicken stock, onion and spice choice then places it all cooked squash rice, broth and choice of seasoning bakes it at 400 for 30 mins and tops it with cheese; parmesan is good but any will work just complement your spice mix with an appropriate cheese.

Think of squash as a very adaptable veggie, you can do pretty much anything you wish to it and it usually turns out good.

I was married for 15 years, my ex-said she married me for lunch leftovers and creative dinners, grilled hickory smoked plum Cornish hen, with skewered grilled butternut squash simply painted with good olive oil and salt and pepper was one of her favorites.

Have fun with the squash.



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