Topic profile page for Butternut squash.
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Topic "Butternut squash" was discussed 14,300 times on 1,425 sites in last 3 months
RT@skcuisine:Mini dumplings stuffed with ackee &... RT@skcuisine:Mini dumplings stuffed with ackee & saltfish,roti filled with curry goat,roast butternut squash,plaintain,yam medley 10:00 AM Nov 21st from Seesmic
Started 16 hours, 54 minutes ago (2009-12-06 15:02:00)
by mcgee
I'm going to make Cook's Illustrated's Baked Risotto with Butternut Squash tonight. I'm sure I won't be able to use all of the butternut squash and was wondering what the best way is to store the leftovers. Should I cook it, mash it and freeze it? Could I roast it in 2-inch cubes and then freeze? Or should I keep it uncooked and just vaccuum-seal it? Thanks.
Started 2 days, 18 hours ago (2009-12-04 13:16:00)
by LilMsRonnie
Hi All I prepared a butternut squash on Wednesday evening, roasted, scooped out and stuffed with feta cheese and basil. I was planning to reheat and eat last night, but in the end we didn't have them. Tonight we are going out for dinner so won't be eating again. Would I be able to freeze them or would that make them all yukky and soggy? Secondly, I am making a cream of mushroom soup - ...
Started 2 days, 21 hours ago (2009-12-04 10:49:00)
by LOZERLOZER
I picked up butternut squash at the grocery store - now what?? I made some at thanksgiving but that was covered in real butter and whole fat gorgonzola cheese.
Started 3 days, 22 hours ago (2009-12-03 09:18:00)
by MICHELEJAG
1 lb. butternut squash, pealed, cubed (3/4 inch)(4 cups) 2 c. cipollini onions or shallots, quartered ( I used 1 c. shallots & the rest were yellow as that was what I had on hand) 1 tsp. paprika 1 tsp. ground cumin 1/2 tsp. ground coriander 1/2 tsp salt 1/8 tsp. cayenne pepper 4 tsp olive oil 1) Heat oven to 450*. Spray rimmed baking sheet ...
Started 6 days, 8 hours ago (2009-11-30 23:34:00)
by permajamie
I had a ton of butternut squash pop up out of my compost. I understand they are a warm crop. Should I replant them into my garden or is it a lost cause?
Started 6 days, 10 hours ago (2009-11-30 21:19:00)
by MariannNOVA
Roasted Butternut Squash, Rosemary and Garlic Lasagne - Series 7 WannaÂ’ stay toasty warm this winter? Give this delicious, hearty, rustic lasagne a try. Baked with sweet, warming winter squash, smothered in a creamy sauce, this beautiful main course will satisfy, strengthen and help us to relax and hold on to our much-needed warmth during chilly winter months. What You'll Need...
Started 6 days, 13 hours ago (2009-11-30 18:07:00)
by ALISONINCOLORADO
I bought some butternut squash ravioli and I have no idea what kind of sauce goes with it. I remember eating pumpkin ravioli in brazil and it had some kind of clear cinnamon kind of sauce. Anyone have any ideas?
Started 1 week ago (2009-11-29 21:52:00)
by cl-glebou
Cranberries Serves 4-6 1 medium butternut squash 4 tablespoons olive oil (divided) Sea salt and ground pepper 2 medium onions 2 tablespoons chopped fresh sage 4 tablespoons dried cranberries Preheat oven to 375. Peel squash and cut in half lengthwise. Scoop out seeds and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with ...
Started 1 week ago (2009-11-29 15:06:00)
by LYSSIEMAMA
1 butternut squash peeled, seeded and cut into cubes 2 apples sliced (with peel on) 1 onion sliced 1 cup celery diced 1 cup carrot diced 3 cup vegtable broth 1/2 tsp black pepper 2 tsp curry powder Chop everything up and then put in large soup pot and cook till apples, squash and carrots are mushy. Transfer in batches to the blender and puree. ...
Started 4 days, 11 hours ago (2009-12-02 20:00:00)
by DiorGirl
This has become a new favorite of mine. 2 tablespoons minced fresh parsley 2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes 1/3 cup grated Parmesan cheese In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to an ungreased shallow 2-...
Started 5 days, 15 hours ago (2009-12-01 16:35:00)
by MichelleBFT
I might make that too. I'm not typically a squash person, but a chef friend of mine made me some BNSS last year that was pretty spectacular. This sounds like a good approximation of said soup. Plus I think everyone I know would crap themselves if they heard I was going to try to make soup. From scratch.
Started 2 days, 18 hours ago (2009-12-04 13:16:00)
by canonwren
I figure I'd better clarify my previous post and add that the meats added should be already cooked! (Can't believe I forgot to mention that, I'm really not trying to poison youall.
Started 6 days, 9 hours ago (2009-11-30 22:06:00)
by HappyGrace
Thanks-responded about peeler on that thread! I have GOT to get that peeler. It is way too hard with a regular one. I like your tips on prepping ahead. We don't have a lot of freezer space for the made-up lasagnes but I could at least do the squash to save time-thanks!
