Butternut Squash

[beefytee]

Anyone have any recipes for butternut squash besides soup?

It's the first thing we've gotten from the food coop that we didn't know what to do with it.

[Uncle Ted]

I can think of something to do with it...

[Donuthole]

I love butternut squash risotto, though I've never made it myself. A quick google reveals a recipe from The Barefoot Contessa, though. I've made a few of her recipes and had good results each time.

[Mrs. Funk]

It's a little hot to make soup, but butternut squash translates into a soup beautifully.

I've used Alton Brown's recipe with a few tweaks with success before. I guess it ended up being more a carrot ginger butternut squash soup because I added some ingredients.

I needed about two cups more stock than Alton called for to make the soup the right consistency as I also used a parsnip, three leeks, and a couple of carrots in the soup last time I made it. I just chopped these, barely covered with water, and simmered for about half an hour. Once the veggies are all cooked, it's really just a matter of adding the liquid and blending up. (An immersion blender is by far the easiest, but you could do it in a regular blender, too).

[Drunk Tank]

I cut the butternut squash into cubes (about 3/4"~1") and throw it in a roasting pan with either some yellow squash or zucchini (or both.. also cut up), red and green bell pepper cut into 1/4" strips and a quartered onion or two. Sometimes I'll add a few cloves of garlic as well. Drizzle with EVOO, add some kosher salt and fresh cracked pepper. Roast in the oven @ 375* until done. I think around 45 minutes.

Its great!

I have also cut them in 1/2, scooped out the seeds and drizzled with the EVOO and salt and pepper, then roast on a sheet pan. When about done, I throw on some butter and brown sugar and let it caramelize. Somewhat like a baked yam, but not quite as good.