what to do with butternut squash

Discussion in 'SW Winter Warmer Recipes' started by Toni-Marie, 2 September 2011 Social URL.

  1. Toni-Marie

    Toni-Marie Full Member

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    i have a butternut squash and no idea what to do with it i have heard soup is good.. but i cant seem to find any recipes...if anybody has any to share with me please let me know..
     
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  3. kim63

    kim63 Gold Member

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    Butternut squash is a lovely vegetable.......you can roast it......chop up into cubes, spray with Frylight, sprinkle some salt, black pepper & Splenda & roast in a hot oven with any other veg of your choice eg. courgette, onion, carrots, mushrooms, peppers.
    For soup....chop up squash, carrots, onions & leaks, fry in Frylight until caramalised, cover with veg stock & cook until veg softened & blitz until smooth....add salt & pepper to taste.
    Hope you enjoy
    Kim
     
  4. Toni-Marie

    Toni-Marie Full Member

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    thanks hun i will give the soup a try :) ill let you know x
     
  5. JackieN

    JackieN Gold Member

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    I absolutely love making sw chips from it or even roasties. Its delicious :D
     
  6. ginlin

    ginlin Better to Drink your Syns

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    Roasted BNS is my favourite, sprayed with frylight and sprinkled with garlic, chilli and black pepper.
     
  7. Latte

    Latte Silver Member

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    use it in a cous cous with other roasted veg ie aubergine, mushrooms and red onions
     
  8. RoobyC

    RoobyC Full Member

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    Roasted and stuffed

    chop in half and scoop out the seeds, slash flesh a few times to help it to cook, sprinkle with ginger, garlic and herbs, and roast in oven until cooked, scoop out flesh and mix with a little quark, spring onions and peppers (finely diced) and put back into skins, slice a baby bel (or 2) on top and return to oven until cheese melted.

    Lovely with a salad - change from jacket spud.
     
  9. I_dream_slim

    I_dream_slim Silver Member

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    I posted my curried squash and pepper soup on the forum a couple of days ago! It's lush! Leave out the curry powder if you don't like it the soup is just as nice!
     
  10. bilsat

    bilsat Really likes to cook

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    I tried butternut squash for the first time last week, I made soup and for Sundays dinner had some with the other roasted veg, very nice. I didn't bother peeling it, just washed it, more fibre!


    Pete’s Butternut Squash Curry Soup





    Serves 4

    Ingredients

    425g/half a Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds.
    750g chicken stock
    1 tbsp. madras curry powder
    1 onion, finely chopped
    1 carrot, finely chopped
    1 celery stick, finely chopped

    Method

    Spray a frying pan with Fry Light, cook the onion until soft, add curry powder, add the cut butternut squash, along with the carrot & celery bring to the boil and then simmer for 30-40 mins until everything is soft. Season with salt & pepper.
    Remove from the heat and blitz with a hand blender.

    When buying butternut squash check that it sounds hollow when tapped, is a good orange colour with no bruises or green tinge.

    They store well in a cool room wrapped in a dark paper bag, NOT in a plastic bag as it will rot!
     

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  11. bilsat

    bilsat Really likes to cook

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    Yesterdays butternut squash recipe..................


    Pete’s Butternut Squash Chicken Curry

    Serves 4
    Ingredients

    425g/½ butternut squash
    1 onion, chopped
    1tsp “easy lazy” garlic
    1tsp “easy Lazy” ginger
    1tsp cumin
    1tsp turmeric
    1tsp coriander
    1tsp garam masala
    1tsp madras curry powder
    600g chicken, pre-cooked, chopped into cubes
    750mL chicken stock
    400g Chopped Tomatoes

    Method

    (This can be made in advance.)
    Chop up the butternut squash into small cubes; leave the skin on, extra fibre!

    Spray a large saucepan with Fry Light and add chopped onion, ginger & garlic, cook for 7 mins, with a lid on the pan.

    Add butternut squash, madras curry powder and chicken stock, cook for 40 mins, remove from the heat and liquidize with a hand blender.

    Continue.

    Place back on heat and add cumin, turmeric and coriander, cook for 1 min, add tomato and chicken cook until chicken has been cooked through. Add garam masala 5 min before serving.
    Serve on a bed of rice with a side salad.
     

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