What is the best way to cook butternut squash?
butternut squash and red onion soup yum yum 1 decent sized butternut squash 1 red onion (chopped into thin rings) 2 cloves of garlic (crushed) half a tin if butter beans (optional) half a tin of light coconut milk a cup of frozen supersweet sweetcorn 2 tblsp of olive oil knob of butter Peel, half and chop the butternut squash into small cubes. Fry the cubes and the onion rings in a little olive oil until soft, add the butter and the crushed garlic until the garlic is soft. Now remove the onion rings and put to one side. Place the cooked butternut squash and garlic along with the butter beans and half of the sweetcorn in a liqidiser (or you could use a hand blender if you prefer) and blitz until smooth. Now put the liquid into a pan and bring up to a simmering heat and now you can add the cooked onion, the remaining sweetcorn and stir in the coconut milk. with red onion and sweetcorn.
BUTTERNUT SQUASH WITH GINGER Yield: 4 Servings 1 lg Butternut Squash 1 tb Gingerroot, freshly minced 1/4 c Unsweetened Apple Juice Nutmeg, freshly ground Peel and seed the squash. Cut it into 1/2-inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking dish. Cover and bake in a 350-degree oven for 50 to 60 minutes. Sprinkle on the nutmeg just before serving. ~– Baked Spiced Butternut Squash With Apples And Maple Syrup 1/4 cup butter 3/4 cup maple syrup 1/4 cup apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon salt 3 small butternut squash –peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch thick slices 4 large Granny Smith apple –peeled, halved, cored, cut in 1/4″ slice -Preheat oven to 400 degrees. Butter 13x9x2″ glass baking dish. Stir in butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove
I would say roasting. Here is a recipe, hope this helps. * 3 medium butternut or acorn squash, cut in half, seeds removed * 6 tablespoons butter, cut into pieces and softened * 1/2 cup maple syrup * Freshly grated nutmeg * Freshly ground black pepper Pre-heat the oven to 400°F. Place butternut squash halves on a large baking sheet with the cut-side up. Divide the butter pieces among all six halves, smearing it all over the cut side of the squash. Drizzle each half with maple syrup and season with freshly grated nutmeg and ground black pepper. Roast the squash for 40-60 minutes, or until the flesh is tender when poked with a fork. You can serve each person a whole half each or you can scoop out the flesh into a serving bowl – whatever makes you and yours happy.
After peeling and de-pipping them, cut them in to sizable squares Pan fry them in a little cooking oil until they are brownish and then add only a little water to let them simmer to perfection. Add a pinch of salt and just before they are completely done and soft, remove from heat and drain th water. Now mix a little milk, about one table spoon full of ordinary cake flour and a little yellow food colouring together so that it forms a runny paste. Add that to the butternut and stir. Add more milk if needed and allow to simmer until the flour thickens the sauce. Add some sugar and there you have it… Butternut in custard sauce….. The only way my grandchildren would eat it…
