Light Butternut Squash Recipes
I love butternut squash. I love it so much, I've written songs about it, in my head. I use it in a variety of dishes at least twice a month. However...this heat is starting to get to me, and so naturally I'm cutting back on soups and risotto and all things creamy, so I'm trying to broaden my butternut squash horizons.
I know, I know, it's really a winter/autumn veggie, but I love it so much, does anyone have any summer-friendly butternut squash recipes or ideas?
Thanks!
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12 Comments:
I love roasted veggies. How about roasted butternut squash with olive oil, garlic, lemon juice and thyme. You could cube it up and roast it in the oven or just cut it in half and roast it on the grill.
tapioca at 3:03PM on 05/25/09
Roasting is my favorite for butternuts as well. Sometimes I"ll cube up some sweet potatoes to go with it. Mind you, the squash takes a little longer to cook--ten minutes, maybe. Another favorite trick of mine is to slice them thin on a mandolin and then grill the slices on paninini machine or "George Foreman Grill." All I ever put on them is olive oil, kosher salt and black pepper.
Grumpy Old Man at 4:21PM on 05/25/09
- cold soup with sour cream or creme fraishe! (you need SOME guilt involved haha) You could bring it in your shake-bottle as a quick snack :)
- chilled squash salad: I had one last month with some sauteed leeks, mushrooms and green onions. I'm sure you could try several applications of it though
three-cheers for butternut squash! hip hip...
hungrychristel at 5:02PM on 05/25/09
hooray!
finewinendine at 5:10PM on 05/25/09
Make sure to keep some frozen butternut squash puree in your freezer at all times. If nothing else, you can take it out and put it on your forehead when you get cold. It's pretty self-explanatory, but cut the squash in half, scoop out seeds, put both halves flesh-side down on a baking sheet and bake at 350 degrees until it's done (that means a fork goes into all parts easily...don't worry, really hard to overcook...usually takes me a half hour or a little more). Let it cool for about 10 minutes (not too long--then it gets hard to work with) and scoop the flesh out from the skin with a spoon, so that all you waste is the little bit of skin. Put the flesh into a blender, puree, then let it sit in a collander lined with wet coffee filters for a few hours to get the excess water out. It sounds like a lot more work than it really is, and the final product is so velvety and beautiful that I usually just want to eat it right away. Stick it in the freezer and take it out when you want to make muffins, stir it into oatmeal, pancake batter, anything that calls for pumpkin, etc. I really love the beautiful orange tint it gives baked goods. Also, straight-up this is great wholesome baby food.
efreehling at 6:15PM on 05/25/09
you can try grilling them. we actually did this a few days ago and it came out great - very sweet and tasty. cut in half, brush with olive oil, pepper, salt and some herbes de provence. i think we grilled them for about half an hour.
toastykitten at 6:34PM on 05/25/09
Oops I meant to say if you get hot, above, not that it has anything to do with how you would actually use the squash.
efreehling at 6:37PM on 05/25/09
I've seen several recipes for a side dish of roasted butternut squash (cubed or chunked) tossed in a vinaigrette (of sorts), and with a handful of nuts and some blue cheese crumbles thrown in. Check the Food Network for this - if I remember correctly, both Ina Garten & Nigella Lawson have something like this. Can't remember if it's served hot, cold, or room temp, but it could probably go any way you wanted. I've never actually made it, but I always think it looks amazing every time I come across a recipe like that....with those ingredients, how could you go wrong?
kimberlymac at 6:40PM on 05/25/09
i usually roast it -- but theother day i actually put it in a steamer and steamed it just until tender. i cut it into cubes first. it was so sweet and refreshing. at that point you can just about put anything on it.... i just toss a little extra virgin olive oil and salt on when i'm being lazy.
pooch at 10:09PM on 05/25/09
Mm oddly enough I hadn't thought of grilling, but I'll try it! I was wondering how it would do cold, in a salad or something, so I'll look up Ina and Nigella. I think roasting is the problem, because it's always reminds me too much of Thanksgiving, but grilling might be better!
Thanks!
embolini9 at 2:47AM on 05/26/09
I can vouch for Ina's butternut squash salad, it's on the Food Network site and it has an apple cider vinaigrette and the whole thing is AWESOME.
KristiMetz at 11:18AM on 05/26/09
I make butternut squash mac and cheese... and also have included it roasted on top of a leafy salad.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 2:23PM on 05/26/09