Butternut Squash Recipes

Everett Said:

Can chicken be added to this butternut squash recipe?

We Answered:

Sure I would use chicken breast slice thin and fan it out over the top of the tart.

Tonya Said:

butternut squash recipes anyone ?

We Answered:

Wow , I love it

Simply cut it in half (length ways) clean out the seads, score through the flesh in a criss cross, lightly brush over with a little olive oil and roast in a medium oven for about 30 mins

Searve in wedges! - lovely !

Andy Said:

Any good recipes for butternut squash?

We Answered:

BUTTERNUT SQUASH

1 butternut squash
salt
brown sugar (optional)

Cut 1 butternut squash in half (there is no need to peel}. Sprinkle salt and brown sugar onto the squash.

Be sure the oven is preheated to 350Â°F before placing in oven.

Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve!

Gary Said:

anyone one have any good butternut squash recipes?

We Answered:

Butternut Squash & Pepita (shelled pumpkin seeds) Stuffing

This rich, crunchy stuffing is the perfect side to the Southwestern turkey. Look for pepitas (shelled pumpkin seeds) at health-food stores and in the Southwestern aisle of gourmet markets. If you can't find them, substitute slivered almonds.

ACTIVE TIME: 1 hour
TOTAL TIME: 1 3/4 hours
EASE OF PREPARATION: Easy

Makes 12 servings, about 3/4 cup each

1 1-pound loaf sourdough bread, crusts removed, cut in 1/2-inch cubes (about 10 cups)
1/3 cup pepitas (shelled pumpkin seeds)
3 teaspoons butter, divided
2 tablespoons canola oil, divided
1 large onion, chopped
2 stalks celery, chopped
1 small butternut squash (about 1 1/2 pounds), peeled, halved, seeded and diced
8 ounces shiitake mushrooms, stemmed, halved and thinly sliced
2 Granny Smith apples, peeled and chopped
1/2 cup tequila
1 tablespoon finely chopped fresh sage
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup reduced-sodium chicken broth

1. Preheat oven to 250 degrees F. Place bread on a baking sheet and bake, turning once, until dry and toasty but not browned, 10 minutes.
2. Increase oven heat to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
3. Place pepitas in a small dry skillet over medium-low heat. Toast, stirring occasionally, until lightly brown and fragrant, 3 to 4 minutes. Transfer to a large bowl.
4. Heat 2 teaspoons butter and 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, celery and squash; cook, stirring often, until the onion softens, 4 to 5 minutes. Transfer the vegetables to the bowl with the pepitas.
5. Return the pan to medium heat; heat the remaining 1 teaspoon butter and 1 teaspoon of the remaining oil. Add mushrooms and apples; cook, stirring frequently, until softened, about 4 minutes. Stir in tequila. (If the contents flame, cover the skillet immediately and set aside for 15 seconds or until the fire is out.) Continue cooking until most of the liquid has evaporated, about 2 minutes. Transfer to the bowl.
6. Stir the toasted bread cubes, sage, cumin, salt and pepper into the vegetable mixture. Add broth; stir to moisten. Spread into the prepared baking dish and press down without compacting. Drizzle with the remaining 1 tablespoon oil.
7. Cover the dressing with foil and bake for 20 minutes. Uncover and continue baking until firm and lightly browned, about 25 minutes more.

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.
http://www.eatingwell.com/recipes/squashâ€¦

Dave Said:

What can I make with butternut squash? Vegan recipes only?

We Answered:

make mashed butternut squash! just roast it with olive oil and garlic and then mash it up with some milk. i would use whole milk but i guess you'll have to use soy milk or whatever it is that you vegans drink.

Nathaniel Said:

I am looking for a simple and savory butternut squash recipe?

We Answered:

Savory Butternut Squash With Onion and Pecan

1 cup chopped pecans
2 slices bacon
2 teaspoons butter
1 teaspoon olive oil
1 1/2 cups chopped yellow onions
1 clove garlic, minced
1/2 teaspoon ground sage
2 lbs butternut squash, peeled,seeded,and cubed
salt & freshly ground black pepper, to taste
3 tablespoons chopped fresh basil
2 tablespoons freshly grated parmesan cheese

Preheat oven to 350 degrees F.
Place the chopped pecans in an even layer on ungreased non-stick baking sheet; bake at 350 degrees F for 7 minutes.
While pecans are toasting, cook the bacon in a large, heavy skillet until it is crisp; remove bacon, crumble it, and set aside.
Add the butter and oil to the bacon drippings and stir in the onion and garlic, cook over low heat until tender, about 15 minutes; stir in the ground sage.
Add the cubed squash, cover, and cook, stirring occasionally, until the squash is tender but not mushy, about 15 minutes; season to taste with salt and pepper.
Add half of the toasted pecans and the basil and stir carefully to mix well (avoid breaking up the squash).
Place in a serving dish and sprinkle with crumbled bacon, remaining pecans, and Parmesan, and serve.

Butternut Squash Recipes

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