I bought a butternut squash

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What are some ways to cook it? I haven't cooked squash in ages. I used to cook in a veg cafe & made soups with it, but I'm looking for something simpler.

I seem to recall halving the thing and just throwing it in the oven.

Yr3k (dymaxia), Friday, 28 January 2005 21:14 (fifteen years ago) link

Yeah, I think you put some olive oil on it and let it go for a while.

Casuistry (Chris P), Friday, 28 January 2005 21:49 (fifteen years ago) link

Risotto, soothing, lovely risotto.

Matt (Matt), Saturday, 29 January 2005 16:36 (fifteen years ago) link

Cut it into chunks and roast with a splashing of olive oil and half a dozen whole cloves of garlic. It's good like that, but you could also go a very easy soup route by liquidising it together with one of the (squeezed out) cloves with some vegetable stock.

Madchen (Madchen), Sunday, 30 January 2005 09:43 (fifteen years ago) link

(halving it will mean it takes ages to cook - chunks take about 50 minutes to get squishy)

Madchen (Madchen), Sunday, 30 January 2005 09:44 (fifteen years ago) link

Either in small chunks or in half is nice. When it's in half it takes longer but not ridiculously so. Mmmmmm lubberly butternut squash!

PinXorchiXoR (Pinkpanther), Monday, 31 January 2005 11:25 (fifteen years ago) link

it's also good cubed and cooked in coconut milk with whatever curry-type spices (garam masala, tumeric, cardamom pods, etc) you have to hand.

lauren (laurenp), Monday, 31 January 2005 13:33 (fifteen years ago) link


Thanks for your suggestions. I'm going to cook it tonight. I used to cook in a vegetarian deli, and I remember baking the thing in 1/2 before making soup with it. I wasn't big on the soup, though - I do like it cubed.

The curry thing sounds good!

Yr3k (dymaxia), Monday, 31 January 2005 19:38 (fifteen years ago) link

one month passes...
Cut it lengthways into about 8 pieces and remove seeds

Rub over with a ground mixture of fennel, dried chillies, coriander seed, garlic, salt, pepper and olive oil.

Roast for 45mins-hour until soft all the way thrhough.

In the meantime, remove fibrous stuff from seeds, cover in olive oil and salt, roast until slighty brown (5 mins) and eat while waiting for dinner.


Chewshabadoo (Chewshabadoo), Wednesday, 30 March 2005 16:27 (fifteen years ago) link

four months pass...
ARCHEL TO THREAD - Pls may I have your squash risotto recipe?!

Pink (Pinkpanther), Thursday, 4 August 2005 14:23 (fifteen years ago) link

On way as soon as I'm at home with access to recipe book! (Though I feel fraudulent as Matt cooked it not me...)

Archel (Archel), Friday, 5 August 2005 12:46 (fifteen years ago) link

Roast butternut squash, garlic and oregano risotto
Serves 4

4 tbsp extra-virgin olive oil
3 sprigs fresh oregano
half a large butternut squash, peeled, halved, deseeded & cut into small bite-size chunks
1 whole head of garlic, separated into cloves but UNPEELED
4 tsp Marigold bouillon powder
1 litre boiling water
40g unsalted butter [optional, use more oil for vegan!]
2 shallots, peeled and finely chopped
1 mild red chilli, deseeded and finely chopped
300g arborio or carnaroli rice
100ml dry white wine

Preheat oven to 200c/gas mark 6

Roast the squash and garlic, and 1 sprig oregano, with half the oil plus salt and pepper in a small roasting tin for about 25 mins.

when tender and lightly browned (may need to be turned halfway through) remove veg from oven. Chuck out oregano and remove garlic skins.

Strip leaves from remaining oregano stalks. Bash leaves with remaining oil in a pestle and mortar until it forms a puree.

Put Marigold powder and boiling water in a saucepan and keep simmering over low heat.

Saute the shallots and chilli in the butter [or oil] until soft and barely coloured (5-10 mins). Add the rice and cook for 2 mins til shiny/translucent. Turn up heat and add the wine, let it bubble for 1 min then reduce heat.

Add the stock a ladle at a time for about 20 mins, stirring almost constantly. After 20 mins taste the rice - should be tender but not soggy. Add the roasted veg and the oregano puree, stir gently so as not to squish the squash! When squash is heated through again and the rice is tender (add more stock if necessary), remove from heat and serve immediately.

Archel (Archel), Sunday, 7 August 2005 16:58 (fifteen years ago) link

Mmm, yum.

I make a pretty decent spicy veg hot pot thing with squash and sweet potato and cauliflower. I recently discovered this great Turkish honey which consists of nuts packed into a jar, filled with honey. A spoon of this in the hot pot works a treat.

Yum again.

accentmonkey (accentmonkey), Monday, 8 August 2005 21:11 (fifteen years ago) link

Thanks Archel! I shall try that asap!

Panther Pink (Pinkpanther), Wednesday, 10 August 2005 11:08 (fifteen years ago) link

fourteen years pass...

Some friends served roasted acorn squash at dinner last week and I was surprised to find the skin just as tender and edible as the insides. Thought it would be tough.

Miami weisse (WmC), Thursday, 19 December 2019 19:05 (eleven months ago) link

kabocha (my favourite squash) flesh is also perfectly edible.

xmas respecter (jim in vancouver), Thursday, 19 December 2019 23:28 (eleven months ago) link

beautiful, poetic thread title

johnny crunch, Friday, 20 December 2019 01:24 (eleven months ago) link

Belle and sebastien really went downhill after this one

ingredience (map), Friday, 20 December 2019 05:56 (eleven months ago) link

two months pass...

there was a squash dip i had recently that I think had tumeric and ginger in it. It was like a nice alternative to hummus.

Yerac, Tuesday, 17 March 2020 01:17 (eight months ago) link


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