Butternut Squash

Updated on June 05, 2007
N.B. asks from Lake Hughes, CA
16 answers

i have a huge butternut squash sitting in my fridge and i don't have the slightest idea of what to do with it. (other than keep staring at it). HELP! :)

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C.E.

answers from Bakersfield on

Cut the squash down the middle length-wise. Scoop out the seeds and throw them away. Take a 9x13 baking dish and put about 1/2
inch of water in it. Poke a few holes in the squash meat and lay them meatside down in the pan. Bake at 375 for about 45 minutes or until the meat is soft. Brush/knife on some butter and you can add honey or brown sugar sprinkled also. Then eat it out of the shell or scoop it out. It's delicious!

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L.C.

answers from Honolulu on

I usually just cut it in half, spread a little butter on it and bake it in the oven. After it's soft, scoop it out and it's just like mashed potatoes. soooo yummy!!!

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S.H.

answers from Las Vegas on

Yes! It is so yummy with brown sugar and butter.......if you like it with butternut, try acorn this fall. Squash is a very healthy source of vitamins and protein, and kids usually love it sweet. Also try spaghetti squash with steamed veggies, when it's done it looks like noodles, but much healthier! Enjoy the squash!!

1 mom found this helpful
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S.R.

answers from Los Angeles on

N.,
I have an easy solution...peel the squash, cut it up, put the cubes on a cookie sheet, pour olive oil on them & add salt & pepper, toss to coat. Roast at 400 degrees for about 30-40 minutes. Enjoy!

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D.J.

answers from Sacramento on

I too had this problem last Fall and did an internet search for recipes. I found this soup recipe that both my husband and I loved!

Title: Butternut Squash Soup
Servings: 6

1/2 c Onion; Chopped, 1 Medium
2 T Butter Or Margarine
2 c Chicken Broth
1 lb Butternut Squash; *
2 Pears; Pared and Sliced
1 t Thyme Leaves; Fresh, Snipped
1/4 t Salt
1/4 t White Pepper
1/4 t Coriander; Ground
1 c Whipping Cream
---------------------------------GARNISHES---------------------------------
1 Pear; Unpared, Sliced
1/2 c Pecans; Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes.
~-------------------------------------------------------------------------
Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

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S.S.

answers from Las Vegas on

yep...just like some of the others...brown sugar and butter yummy! So let us know how you cooked it and how it tasted? :)

S.

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J.C.

answers from Reno on

My mom made this and I loved it. Even the little guy ate some and he's still pretty picky.

Roasted Winter Vegetables

Copyright 2002, Barefoot Contessa Family Style, All rights reserved



1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

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J.A.

answers from Los Angeles on

I would say either slice it up and put it on the grill or make a soup out of it. You can maybe make a souffle out of it, but the soup sounds the best to me. Good Luck!

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A.M.

answers from Reno on

Well, I use www.allrecipes.com and I love it. Also, I have no clue how to make it but a few weeks ago I had butternut ravioli.....OH MY GOODNESS!!!! Best thing I have ever eaten...EVER. So good!! So, good luck. I'm sure you'll come up with a few great recipes.

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E.E.

answers from San Francisco on

make soup! its delicious. or bake it in the oven (cut in in half first and wrap in foil) look up recipes on yahoo.com or joy of cooking should have some great ones!

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K.F.

answers from Stockton on

I cook it in the oven like Heather J said. Then I mash it like mashed potatoes. It is soo yummy! I even have a box of frozen in my freeze, right now. I think I am going to thaw it and eat it for lunch. I am hungry now. Enjoy that yummy squash.
K.

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N.F.

answers from Los Angeles on

Hahaha, your hillarious, but i would do the same thing... I don't cook much so i would just keep staring at it too... Lol, thanks for the laugh!

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M.G.

answers from Modesto on

I have a recipe that my family loves.
Preheat oven for 375 degrees
Peel the butternut sqush, cut it in half and deseed it.
Then you cut it up in half inch cubes and saute' it in olive oil and butter until brown.
Spread the squash in a baking pan.
Saute' 4 to 8 green onions, chopped in the butter and oil just long enough to warm them up.
Spread the green onions on top of the butternut squash in the baking pan.
Then saute 4 chopped tomatos in the butter and oil until it is not runny.
Spread over the green onions and the butternut squash.
Cover the mixture with shredded chedder cheese.
Cover with aluminum foil and cook for 35 minutes. Then uncover and cook for an extra 5 minutes.

Serve with rice.

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H.J.

answers from Los Angeles on

N.
cut it in half length wise, scoop out the seeds and place it face down in a pyrex baking dish for 30 min at 350. then flip it over as some butter and brown sugar, cover with tin foil tightly and cook till done, depending on how big your squash is this can take anywhere for another 15 min to 40 min, but I find that 25 min usually is perfect, you want all the meat to have a translucent look.
Good luck

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A.G.

answers from San Francisco on

YUM!

there are tons of things you can do with those big guys. One of my favorite ways to eat butternut squash is as a thick puree (serve it with roast chicken for example)... just peel and seed the squash, then brown an onion in a large saucepan, add the squash, cover with chicken stock (or water) and add a couple of chopped peeled potatoes. then when the veggies are all cooked through, drain them, and return to the pot. puree with a hand blender if you have one (or else put everything in a blender or food processor).. add milk, stock, water, wine, apple cider, or whatever you liek, along with some butter, and blend to a consistency somewhere between mashed potatoes and a thick soup. salt, pepper, and any combo of other seasonings you like... butternut is fab with everything from curry powder to dill and garlic to brown sugar and cinnamon to thyme and sage!

this squash is also nice roasted in the oven or made into soup. it's really yummy and takes a huge palette of seasonings so have fun.

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J.A.

answers from Los Angeles on

Go to http://www.cooks.com/rec/search?q=Butternut+Squash and flip through the recipes. There are 180 recipes ranging from just cooking it to making a pie out of it, to soup, to casserole. I certain you'll find something you like there!

With any squash I usually just put it in the oven at about 350 and cook it until its skin can be easily pricked with a fork and the inside feels fork tender (about an hour). Then I pull it out to rest for a 20-30 minutes, cut it in half, and serve the inside with a little butter, salt and pepper.

Enjoy, Butternut is Yummy! ~J.

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