Lewis Posted January 31, 2012 Share Posted January 31, 2012 On the trying-to-eat-more-veg thing atm I got some pre-chopped Butternut Squash + Sweet Potato cubes in CoOp, cooked them on a baking tray for half an hour and was nom. (Guessing its quite healthy too?) Being a student I bought a whole Butternut Squash to chop up 'cos half the price and was going to cook it the same way but housemate thinks I need to boil it first ... pretty sure the CoOp stuff wasn't boiled first, was fresh/chilled in a sealed bag. Any ideas - just bake as before or boil first? Ta Quote Link to comment Share on other sites More sharing options...
Olly Posted January 31, 2012 Share Posted January 31, 2012 Just bake it, definitely no need to boil first. You can bake it whole, with the skin on, and then scoop the flesh out - or you can cut it up, but it's hard work, I usually just cut it in half, scoop out the seeds, and bake it whole. Yummy! Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted January 31, 2012 Share Posted January 31, 2012 If you peel it, cube it and bake it with a little olive oil and a few chilli flakes, it's really yummy. We have it with salad - with chicken or air dried ham, cherry tomatoes, homemade croutons and green salad. Butternut squash makes good soup too. Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 31, 2012 Share Posted January 31, 2012 Yes just peel cut and bake, you can roast loads of vegetables, a tray of mixed roast veg especially if there is some onion in there too is just about the best smelling thing that you can cook in an oven and it tastes great too. You need to keep most things a similar size, beetroot needs to be a little bit smaller because it takes more cooking and carrots and swede both burn quite easily so keep quite chunky, and toss well with oil. You can either eat them on their own or add some grated cheese or serve as a side dish to meat. Quote Link to comment Share on other sites More sharing options...
Lewis Posted January 31, 2012 Author Share Posted January 31, 2012 Thanks Had it with quorn sausages 'cos thats all I had in but chilli sounds a good idea! Onion is poison but will try carrots 'cos am obsessed with carrot sticks + grated carrot atm, have them every day Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 31, 2012 Share Posted January 31, 2012 Try The Dogmother's Butternut Squash and Bacon Bake It is divine. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted January 31, 2012 Share Posted January 31, 2012 Onion is poison but will try carrots 'cos am obsessed with carrot sticks + grated carrot atm, have them every day Ahh bless you! None of this will do you any harm Lewis. Be able to see in the dark! I might give a butternut squash a whirl, as I have got to eat almost no fat / at least lowest fat poss, with those gallstones! Been ok for a week now! Emma.x Quote Link to comment Share on other sites More sharing options...
Mum Posted January 31, 2012 Share Posted January 31, 2012 Try The Dogmother's Butternut Squash and Bacon Bake It is divine. Thank you!!!! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 1, 2012 Share Posted February 1, 2012 Lewis, if you look at the recipe that Egluntyne recommended, that's how I cook my squashes - good lad for eating more healthily Quote Link to comment Share on other sites More sharing options...
Luvachicken Posted February 22, 2012 Share Posted February 22, 2012 How about a butternut squash and sweet potato crumble. You just boil the 2 veg together until nearly soft. Make some cheesey sauce while the veg is cooking. Whizz up a couple of slices of bread into crumbs and mix with some grated cheese. Drain the veg and put in a shallow dish, pour over the sauce and top with the breadcrumbs and cook at 160 - 180 for 1/2 hour if cooked straight away, 45 mins if you let it go cold and cook it later. Yummy Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted February 22, 2012 Share Posted February 22, 2012 I love butternut squash! I love most roasted vegetables (apart from Beetroot, which tastes like mud to me). If you are roasting it, you don't need to remove the skin. I often leave the skin on (even when I have chunked it), and I put the skin side down on the hot roasting tray. This provides some protection from sticking/burning. The skin is very thin and is edible, but you don't have to eat it if you don't like that sort of thing. Of course if you take the skin off then you should get some lovely caramelisation on the squash which is also delicious, but sometimes the squash can get stuck to the bottom of the pan and you end up s"Ooops, word censored!"ing it off. If this happens to you, try the skin-on method next time. Definitely no need to boil first. And another vote for butternut squash soup. The texture is like velvet on the tongue. DOn't miss out the onions, even if you don't like them.... They will disappear when you blitz the finish soup anyway, and they are an important part of flavouring. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 22, 2012 Share Posted February 22, 2012 Search for my AMAZING Hallowe'en Beanpot,for a good Squash recipe. It freezes like a dream & is simple & delicious Quote Link to comment Share on other sites More sharing options...
Lewis Posted February 22, 2012 Author Share Posted February 22, 2012 Thanks Normally peel it but have left the skin on a couple times. Found out you can pan fry it too this week which is a lot quicker than waiting for it to roast in the oven! I bought some fresh Butternut Squash (and chilli) soup but not been brave enough to make my own, maybe at hope where have everything rather than at Uni! Quote Link to comment Share on other sites More sharing options...
Chickendoodle Posted February 23, 2012 Share Posted February 23, 2012 Try cutting into wedges and roasting with some honey drizzled over - goes lovely and sticky Cut into small cubes it makes a lovely veg with pasta - just cook it in a little butter with some sage (fresh or dried) with the lid on for about 10 mins and stir into pasta - a bit of crispy bacon goes pretty well with it as well Another vote here for soup Quote Link to comment Share on other sites More sharing options...
rachel19 Posted February 23, 2012 Share Posted February 23, 2012 Soup is really easy - I jsut roast the squash (skin on) for 45 mins or so cut up into chunks with onion, garlic, chilli powder and some smoked paprika. Chuck it all in a saucepan with some chicken or veg stock and blitz - very easy! Also tend to put a drizzle of cream through it too but it you have roasted it before anyway then then next step isn't that much further. You also get a nicer flavoured soup from roasting it Quote Link to comment Share on other sites More sharing options...
