favorite butternut squash recipes?

[♥ms.pacman♥]

thought it would be cool to share our fave recipes using butternut squash. i'm getting excited about cooking fall stuff, especially now that Pac-Baby can enjoy it as well (he loves squash!).

here is one of my favorite recipes. i got it several years ago from allrecipes.com, but it doesn't seem to be there anymore (thankfully i had printed it out and saved it! ) I just made this today and wanted to gobble it all up (which is saying a lot, as i'm an extremely picky eater these days!)

Butternut Bisque
A warm creamy soup made from butternut squash. A perfect way to embrace the start of the fall season.

Prep Time: approx. 20 Minutes.
Cook Time: approx. 1 Hour .
Ready in: approx. 1 Hour 20 Minutes.
Makes 6 servings.

Printed from Allrecipes, by HERB-OX® Bouillon

2 tablespoons butter
1 large onion, diced
1 1/2 pounds butternut squash, cut into 1-inch cubes
2 cups water
2 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
1 cup half-and-half
1/2 teaspoon allspice
1/4 teaspoon salt
1/8 teaspoon ground white pepper
sour cream, if desired

1 In large saucepan, melt butter. Add onion and saute until onions are slightly softened, about 2 minutes. Add squash, water and bouillon granules. Cover saucepan and bring mixture to a boil. Reduce heat and simmer 20-25 minutes or until squash is fork tender. Remove mixture and let cool for 15 minutes.

2 Place squash mixture into food processor or blender (in several small batches, if necessary) and process until smooth. Return pureed squash to saucepan. Add half-and-half, all-spice, salt and pepper. Heat over medium heat, stirring constantly, until warmed through. Ladle soup into warm bowls and serve. If desired, place small dollops of sour cream in a circular fashion on top of soup. Gently run a toothpick through sour cream to create a swirled effect.

[Twoboos]

Ohhh YUMMY!! I will be trying this!

I usually just go with the old standby of oven roasting. Halve them, remove seeds, sprinkle with some brown sugar and maybe cinnamon and butter, roast until tender. I think the last one I did it was maybe 45mins at 400deg.

[mommylamb]

This soup is awesome!!! And super easy. I don't make the sage butter, but I add a little butter into the soup.

http://allrecipes.com/Recipe/Buttern...ge/Detail.aspx

[yournamehere]

justmade this tonight. very easy and very yummy!
http://www.finecooking.com/recipes/a...able-soup.aspx

[twowhat?]

I love butternut squash!!! Soup, risotto, whatever!

I'm lazy (and tired) though so the last time I cooked it, I bought the cubed butternut squash from Costco, toss with EVOO, salt, and pepper, and roast at 400 C until nice and caramelized. YUM!!!

I would die if someone made me butternut squash soup!!!

[♥ms.pacman♥]

wow, yummy ideas everyone! i will definitely be trying some of these!

and i didn't know Costco sold cubed butternut squash, i will definitely have to trek over there for next time, will make it so much easier! i couldn't find the already peeled/cubed squash at any of my local supermarkets so i had to buy a whole one and peel and cut everything up which seemed to take forever!

and i'm incredibly lazy (especially when it comes to cooking, lol) and beyond tired .. the only way i was able to make this recipe yesterday was bc my sitter was here to watch my son. otherwise i can never get more than 20mins max to make anything!

[mommylamb]

wow, yummy ideas everyone! i will definitely be trying some of these!

and i didn't know Costco sold cubed butternut squash, i will definitely have to trek over there for next time, will make it so much easier! i couldn't find the already peeled/cubed squash at any of my local supermarkets so i had to buy a whole one and peel and cut everything up which seemed to take forever!

and i'm incredibly lazy (especially when it comes to cooking, lol) and beyond tired .. the only way i was able to make this recipe yesterday was bc my sitter was here to watch my son. otherwise i can never get more than 20mins max to make anything!

Trader Joe's also has cubed butternut squash.

If anyone has a good risotto recipe, I'd love to try it.

[♥ms.pacman♥]

Trader Joe's also has cubed butternut squash.

If anyone has a good risotto recipe, I'd love to try it.

yeah, i know (i used to get it from there when i lived in LA and in Boston), but sadly no trader joe's in Texas. Boo!

i have a butternut squash risotto recipe from America's Test Kitchen Family cookbook that i am planning to make later this week. will post when i get the chance (Pac-Baby is calling me now...)

[twowhat?]

and i didn't know Costco sold cubed butternut squash

I believe it's seasonal. I never see it until Fall comes around. And yes, I'd cook butternut squash more often if it wasn't such a darned PITA to cut up!!

[♥ms.pacman♥]

indeed, the peeling/cutting of the squash is the most annoying/time consuming part! i had to peel and cut it up the night before, then actually make everything the next day when the sitter was here. i had gotten a huge 4lb squash so i'd have some left over for another recipe, to make all that time spent peeling/cutting worthwhile! hehe.

as for a risotto recipe, i am planning to make the following recipe tomorrow. i've only made this once a few years ago but from what i recall it came out pretty good. it's from The America's Test Kitchen Family Cookbook (pg. 182). it's a generic recipe for baked risotto, and it provides directions for a variation where you add butternut squash and a few other ingredients (see last paragraph)

Baked Risotto

serves 6 to 8
prep time: 5 minutes
total time: 50 minutes (includes 25 minutes baking time)

3 1/2 cups low-sodium chicken broth
2 bay leaves
4 tablespoons (1/2 stick) unsalted butter
1 onion, minced
salt
2 cups Arborio rice
3 garlic cloves, minced
1/8 teaspoon saffron threads (optional)
1/2 cup dry white wine
2 ounces Parmesan cheese, grated (1 cup)
pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.

2. Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. stir in the rice and cok until the edges begin to turn translucent, about 3 minutes. Stir in the garlic and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.

3. Spread the rice mixture into a 9 by 13-inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

4. Stir in the Parmesan. Season with salt and pepper to taste.

Variation
Baked Risotto with Butternut Squash, Sage and Almonds
Add a pinch of nutmeg to the pot with the garlic. Stir 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch pieces, and 1 1/2 teaspoons minced fresh sage into the rice into the casserole dish before baking. (You may need to increase the cooking time by 5 minutes to be sure the squash is cooked through.) Sprinkle with 3/4 cup toasted sliced almonds before serving.