Butternut squash recipes needed

[Xema]

@andrewbub

Butternut squash soup is an awesome way to utilize your squash.
I used this recipe recently as reference, but tweaked it to my tastes. http://www.foodandwine.com/recipes/smoky-butternut-squash-soup

I made this today (as I threatened to do in post #3). Verdict: excellent soup - definitely a “keeper”.

I did a rather simple version of the linked recipe: I omitted the creme fraiche (which I love) because I couldn’t get to a store that stocks it. I used just a single teaspoon of brown pepper instead of all that honey. I added three dundicut peppers, which was one more than I would do again - but I like things hot, so this was okay.

The chipotle is an excellent compliment to the butternut flavor. I’ll be doing this again soon.

[Snickers]

Nah, don’t buy creme fraiche - too spendy. Make your own! Add a tablespoon or so of buttermilk to a cup of heavy cream, then let sit loosely covered and out on the counter until it’s as thick as you like (I did 10ish hours, I think). It’ll keep in the fridge for up to two weeks.

Yeah, then you’re stuck with using up the rest of the buttermilk, and you do have to plan ahead, but it’s way cheaper.

[Xema]

@Xema

I used just a single teaspoon of brown pepper…

Brown pepper?? (Must’ve been tired when I posted this last night.)

Make that brown sugar.

[pulykamell]

Use it anywhere you would use pumpkin. I use the two interchangeably. Butternut squash makes for fine pie.

[snuffleupagus]

I like making butternut squash fries. Just cut into long, thin french fry shapes, toss with olive oil and salt, and bake at 450F until they are crispy and brown around the edges (I flip them once to get even browning). Very yummy, much like sweet potato fries but lower calorie.

[dropzone]

I have never understood fancy, especially sweet, recipes for squash and sweet potatoes. It’s simple:

1. Cook vegetable matter that you have by your favorite method (I like microwaving because it’s like steaming without added water washing the flavor and vitamins out).

2. Mash the vegetable matter.

3. Add butter, salt, and pepper.

4. Add more butter.

5. Eat until you are sick.

6. Refrigerate the leftovers.

7. Repeat Steps 5 and 6 the next day. You may want to heat it up but you don’t have to.

[NGC2024]

This Roasted Butternut Squash Chili is AWESOME. I’ve made it a few times since I found the recipe, and I usually roast mushrooms, zucchini, sweet potatoes or whatever else I have on hand that I can include to add variety. So good.

Butternut Squash Chili | Cooking On The Weekends

[Curiosity_Kills_Her]

This butternut & lentil stew is one of my favorites. So simple, but so delicious. The only thing I’d add is a bag of baby spinach. Shaved parm is crucial, parsley can be taken or left.

[melondeca]

@dropzone

I have never understood fancy, especially sweet, recipes for squash and sweet potatoes. It’s simple:

1. Cook vegetable matter that you have by your favorite method (I like microwaving because it’s like steaming without added water washing the flavor and vitamins out).

2. Mash the vegetable matter.

3. Add butter, salt, and pepper.

4. Add more butter.

5. Eat until you are sick.

6. Refrigerate the leftovers.

7. Repeat Steps 5 and 6 the next day. You may want to heat it up but you don’t have to.

I probably will do this with a portion of my squash, but Steps 5 and 6 would take forever if I cooked the whole thing like that. This squash weighs about 25 pounds.