Wednesday, November 19, 2008

Beautiful Butternut Squash



We had this tonight - or, half of it - roasted in a pan, with a generous amount of salt and pepper. Then we put it in a wonderful risotto with bacon, peas and spinach. A little mascarpone and a lotta parmesan. 'twas very nice.

Now I just have to figure out what to do with the other half.

11 comments:

Angela said...

You could roast it in thin wedges--leave the skin on, it's tasty in this--with wedges of red onion and some good sausages. Tuck in some sprigs of rosemary, thyme and bay. It turns into a sticky, glorious autumn feast. Serve with some tomato sauce.

I made some gorgeous pumpkin pots de creme a few weeks ago with BNS, which were amazing. I'm eyeing up a caramelised BNS tart from a new cookbook, too.

You might be able to tell that butternuts are one of my favourite vegetables!!

Jeanne said...

Soup!
http://www.cooksister.com/2004/08/pauls_famous_bu.html

Risotto!
http://www.cooksister.com/2004/05/is_my_blog_burn.html

Muffins!
http://www.cooksister.com/2008/10/waiter-theres-something-in-my-butternut-squash-muffins.html
(there's pumpkin in the title, but I used butternut!

Butternut rocks...

Anonymous said...

Cut into cubes, toss with olive oil, salt, pepper and thyme. Roast for 35 minutes, add crumbled blue cheese, pecans and crumbled bacon. Roast another 5 minutes or so.
Inspired by Nigella Lawson.

Gemma said...

That is a lovely photo of the squash.

Soup? Gratin? Tagine? Oops all things from my blog...

Jeanne said...

Oh dear - another NaBloPoMo-er fallen by the wayside? :(

Jennie said...

I know, I know! I just tried a great recipe!

http://everybodylikessandwiches.blogspot.com/2008/10/warm-lentil-butternut-squash-salad-with.html

I'd make it again in a heartbeat.

Jennie said...

Dammit! Why can one never leave a full url on a comment? Anyway, it's one of last recipes in Oct.

Mary said...

I made butternut squash soup tonight... cooked cubed squash and potatoes in some butter with coarse salt and pepper, pureed it, then added some heavy cream and freshly grated parmesan....and then poured it over some roasted chestnuts. Divine!

Anonymous said...

I think I will use some of these yummy suggestions for the squash from my families garden last summer storing in the basement.

My suggestion (sorry so late) I love to roast a half with dark brown sugar and fresh butter, with some pecans pieces added in. Mmmm! :)

ulrika said...

New to London I have found the Butternut squash is standard at many food markets' supply of winter vegetables. It's my new darling. I cook it, roast it and I have even baked a delicious lemon cake on finely crated butternut.

This combo of flavors turned out as a stellar accompaniment to the butternut: caraway seeds (right, NOT cumin) + harissa + garlic + butter + olive oil + orange zest + saffron. Fuse and marry flavors on low temperature in sauce pan. Add some white wine. Stir in chopped butternut, red pepper and fennel and cook to tender in chicken stock.

Max mickle said...

This recipe for butternut squash and red onion soup is on test - but still available for you to try. Why not give it a go?