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Butternut Squash


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  #1  
December 7th, 2005, 08:21 AM
lynn_uk's Avatar Super Mommy
Join Date: Aug 2004
Location: Cheshire, UK
Posts: 844
Please help out a UK Mum

What can I make with Butternut squash, what's the best way to cook it and what nice things can I do with it. Any special recipies anyone has got?

Thanks!
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  #2  
December 8th, 2005, 05:49 PM
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Join Date: Nov 2005
Location: Florida
Posts: 30
YUMMY! I LOVE butternut squash! Set the oven to 350F oven. You can cut it in half and place it in a rectangular pan, skin side down and flesh up. Place some butter inside, sprinkle with some cinnimon and a bit of brown sugar. Cover and bake for about 40 minutes. This is also good with Acorn and Buttercup squashes.

You can make butternut squash rissoto. That is REALLY yummy. My son LOVES that! You can also bake it and then make a butternut squash soup!

Good luck! Let me know how it turns out!!!
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  #3  
December 10th, 2005, 06:30 AM
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The butter and brown sugar idea is great! I've never tried it with cinimon, sounds yummy, I think I'll have to pick one up tonight to try it!
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  #4  
December 27th, 2005, 07:59 AM
lynn_uk's Avatar Super Mommy
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Location: Cheshire, UK
Posts: 844
Thanks for the suggestions, so I can cook it like a sweet potato (we had sweet potato with sugar and cinnimon last time we were in Philadelphia (Mmmm)

What about the rissoto, how do I do that please.
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  #5  
January 10th, 2006, 07:45 PM
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Join Date: Apr 2005
Posts: 245
Squash, my favorite! Before removing seeds throw it in the microwave for 2 minutes whole and it will be easier to cut open. Remove seeds and stuff. I make a different stuffing every time using nuts, seeds, bread
crumbs, egg, dried berries sage spice ect.. stuff squash wrap in tin foil and bake in moderate oven for about
an hour. The skin will be easy to cut with a knife. Or bake in oven with butter and brown sugar flesh side
up 1/4 cup of water in bottom of dish or microwave flesh side up for about 7 minutes a little water in bottom
of dish. My mom likes to cook it with just salt and pepper.
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  #6  
January 10th, 2006, 08:59 PM
dingledine's Avatar Platinum Supermommy
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I can't stand the stuff, sorry, no suggestions here.
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  #7  
January 13th, 2006, 11:36 AM
MissyPrincessEha's Avatar Platinum Supermommy
Join Date: Feb 2005
Location: Louisiana
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Butternut Squash and Sage Risotto
Serves 4 -- Egg- and Dairy-free

Cubes of squash and wilted chard give this version of risotto a lovely appearance. For the most efficient use of time, heat the broth while you cut the shallots and herbs.

Meal Plan: All this dish needs is some warm crusty bread.

7 cups vegetable broth
1/2 lb. butternut squash, cut into 1/2-inch cubes (1 2/3 cups)
1 Tbs. plus 1 tsp. olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 tsp. salt
1 cup dry white wine
3 cups chopped Swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh flat-leaf parsley
1/4 cup grated soy Parmesan or Romano cheese (optional)

Directions:

1. In large saucepan, bring broth to a boil. Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.

2. In large , deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 minutes. Add rice and salt. Stir until rice is coated with oil. Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.

3. Ladle 1/2 cup of simmering broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at

a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.

4. Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese if using and serve hot.

PER serving: 433 CAL; 7 G PROT; 7 G TOTAL FAT (1 SAT. FAT); 75 G CARB.; 0 MG CHOL; 540 MG SOD.; 3 G FIBER





Creamy Butternut Squash Risotto
6 Servings -- Dairy-free

5 1/2 to 6 cups hot vegetable broth
1 medium onion, chopped
1 clove garlic, minced
2 cups uncooked Arborio rice
1/4 cup white wine
2 1/2 cups peeled, diced butternut squash, 1-inch dice
1 Tbs. minced fresh rosemary
1/4 cup grated Parmesan cheese (optional)
Salt and freshly ground pepper to taste

Directions:

In small saucepan, bring broth just to a simmer over medium-low heat.

While broth is heating, coat large saucepan with nonstick cooking spray, heat pan over medium heat. Add onion and garlic and cook, stirring often, until beginning to brown, about 5 minutes. Add rice and stir constantly 1 minute. Add wine and stir until almost completely absorbed, 1 minute. Add 1/2 cup of hot broth to rice and cook, stirring constantly, until liquid is almost completely absorbed. Add another 1/2 cup broth and cook, stirring constantly, until liquid is almost completely absorbed. Stir in squash and continue adding broth 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more.

Remove pan from heat when about 1/2 cup liquid remains. Start checking doneness by biting into a grain of rice?it should be firm but tender. (Timing from first to last addition of broth is 25 to 30 minutes.) Stir in rosemary, Parmesan cheese if desired and salt and pepper. Serve hot.

PER serving: 306 CAL; 1 G PROT; 0 G TOTAL FAT (0 SAT. FAT); 67 G CARB.; 0 MG CHOL; 838 MG SOD.; 2 G FIBER




Golden Harvest Cake
SERVES 12 --

If you have never thought about a cake made with squash, consider how delicious pumpkin breads and muffins are.

GOLDEN HARVEST CAKE
1 cup (2 sticks) butter, softened
1 1/2 cups dark brown sugar
2 large eggs
2 cups cooked butternut squash, puréed
2 cups finely diced raw green apple
2 cups unsifted all-purpose flour
2 1/2 tsp. baking soda
2 1/2 tsp. baking powder
1 Tbs. ground cinnamon
1 tsp. salt
1 cup raisins
1 cup chopped pecans


Pecan Praline Frosting
1 cup dark brown sugar
1/2 cup heavy cream
1/2 cup butter
1 Tbs. vanilla extract
3 cups confectioners? sugar
2 cups coarsely chopped pecans plus
1 cup pecan halves for garnish, if desired

Directions:
1. Preheat oven to 350F. Butter and flour 3 9-inch round cake pans.
2. To make Golden Harvest Cake: Cream butter and sugar until light and fluffy. Add eggs, and beat 2 minutes. Add puréed squash and apple, and mix thoroughly.
3. Mix flour, baking soda, baking powder, cinnamon and salt in separate bowl. Sift together, and add to butter mixture in 4 separate batches. Fold in raisins and chopped pecans.
4. Bake cake 55 minutes, or until toothpick inserted in center comes out clean. Remove from oven, and cool.
5. Meanwhile, to make Pecan Praline Frosting: Place brown sugar and heavy cream in saucepan, and bring to a boil over medium heat. Reduce heat to low, and cook 10 minutes. Remove from heat, and add butter and vanilla. Set aside to cool to warm, but do not stir. Place frosting in bowl, and beat in confectioners? sugar, a little at a time, until spreading consistency. Fold in chopped nuts, saving pecan halves to place decoratively around top of cake.
6. Place bottom cake layer on plate, and spread frosting on it, letting frosting drizzle down side of cake. Repeat with remaining two layers. Alternatively, frost each cake layer, both sides and top. If frosting begins to harden, dip spatula into warm water to make frosting easier to spread.

PER SERVING (CAKEONLY): 460 CAL; 5G PROT; 24G TOTAL FAT (10G SAT. FAT); 62G CARB; 75MG CHOL; 740MG SOD; 4G FIBER; 40G SUGARS

PER SERVING: 890 CAL; 7 G PROT; 49 G TOTAL FAT (19 SAT. FAT); 112 G CARB.; 110 MG CHOL; 820 MG SOD.; 6 G FIBER; 86 G SUGARS
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