gov135

It's the fall time of year. Try something a little different! Squash of all varieties is in season - and we often pass it by in the supermarket. My local market put butternut squash up for fifty-nine cents a pound, and I went and got one. Here is the recipe I used, it came out a bit sweet for my taste, but it was certainly something different from the usual menu. Please feel free to put up your recipes for different squash dishes here.

Candied Butternut Squash
A delicious way to prepare winter squash.
1 large butternut squash, quartered lengthwise
1/4 cup melted butter
1/4 cup honey
1/2 cup finely chopped pecans
1/4 teaspoon cinnamon

Scoop seeds out of butternut squash. Arrange butternut squash pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender. Cool squash; peel.
Cut squash into 1/2-inch slices and place in a 9x13x2-inch baking dish. Pour butter and honey over squash, then sprinkle with pecans and cinnamon. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.

sipsake

Butternut squash is an excellent dish this time of year. My mother used to make it from time to time with a similar recipe.

Thanks for reminding me about it.

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SiN

squash, yummm.

my favorite ways to have squash is either somply baked with salt and pepper, or in a curry. or squash soop.

mhm. tasty shit. and so good for you.

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hotdogg

I just skin it, seed it and boil it until tender...salt, pepper (a touch of butter optional)...Like Mashed potatoes only a whole lot healthier.

split lickety

been eating tons of bittuernut squash lately. For health reasons, I eat mostly raw veggies, even squash. Really, you cannot tell the difference in this soup. I am going to approximate because I've just been doing up batches, it is so good.

Cremy Butternut Squash Soup

one medium butternut squash
1 3/4 Cups raw cashews, soaked in water at least 1 inch over the top of the cashews, for 2 hours, then drained and rinsed
water, I think about 3 cups(keep adding until desired consistency)
cinnamon to taste(1/2 tsp??)
nutmeg to taste(1/2 tsp??)

cut open the squash and spoon out the seeds.
peel and cut the squash into 2 inch chunks(for easier processing) (I've found it easiest to cut it in chunks, then cut off the peel)
place chunked squash and cashews into food processor(don't try this with a regular blender) and puree until smooth and CREAMY, adding water along the way to aid blending and to desired creaminess. add cinnamon and nutmeg(be reserved) to taste and Viola!

if you like, warm the soup in a double-boiler set-up until warm, but not so hot that your finger could not stay in it indefinely. This ensures the nutrients and enzymes are still there to nourish your body. Great cold too.
comes out smooth and tasty. wonderful for breakfast.

almond

squash soups are some of my favorites.

butternut squash/kabocha soup (shredded chicken and/or cream optional)

1 butternut squash OR 1 kabocha, <1in. cubes with skin
2 leeks, thin discs, white part only
1 onion, small dice
6 cups chicken stock/bouillon (might need to add salt later)
cracked black pepper

sweat the onion and leeks in olive oil or butter on medium low heat until it's all translucent.
add the squash and stock, bring to boil, then down to simmer for 20 minutes or so.
pepper and salt. shredded chicken and/or cream if you prefer

don't puree this. the chicken-squash broth is to die for and is ruined by mushed squash, if you ask me. so is the texture of melty leeks.