Butternut Squash is a wonderfully sweet yet mellow tasting ingredient with several different uses. Out of the entire Squash family, Butternut Squash is among the most unique in flavour. The flavours have been compared to that of regular pumpkin. It will come as no surprise to note that many people will use Butternut Squash instead of pumpkin in their “pumpkin” pies!
There are several different kinds of Butternut Squash Recipes available for browsing online. You will see that Butternut Squash can be cooked down to create many delicious variations of Butternut Squash Soup. There are also a few different Recipes available where Butternut Squash is used in casseroles combined with pastas and rice, or entirely by itself with just a few dairy ingredients to make a sauce with.
Butternut Squash is usually readily available at most supermarkets. In addition, it will not take a huge hit to your wallet at the checkout. Select light coloured Butternut Squash from your produce department. When Butternut Squash starts to ripen more it will turn orange in colour similar to the orange shade you will find on most pumpkins.
Highly recommended among the Butternut Squash Recipes are Recipes where you can grill the Squash. Look for a Recipe where you would Halve the Squash into two pieces, strip the stalk and seeds before seasoning with a variety of spices, then add olive oil and a couple of other stuffing items like cooked meat or some vegetables. Wrap in foil and have it hit the open flames of your grill.
Butternut Squash is an ingredient that screams fall flavours. The flavour will surprise even the most finicky eaters. This healthy Squash is loaded with flavour, nutrients and culinary potential.
Maple Butternut Squash
6 c. butternut squash meat, peeled, seeded and cut into 1 inch chunks
1/4 to 1/2 c. butter
1/4 c. heavy cream
1/3 c. maple syrup, or to taste
3 tablespoons dark rum
1/4 tsp. cinnamon
1/4 to 1/2 c. butter
1/4 c. heavy cream
1/3 c. maple syrup, or to taste
3 tablespoons dark rum
1/4 tsp. cinnamon
Salt, freshly ground pepper and nutmeg to taste
Steam or boil the peeled butternut squash until tender. Drain excess liquid.
Puree squash in food processor, blender, or mash by hand. Return to saucepan and stir in remaining ingredients. Blend well.
Turn into an ovenproof serving dish. Dish may be prepared up to a day ahead and refrigerated (covered tightly with plastic wrap) or baked immediately for serving.
Bake in 325°F oven for about 20 minutes (if the squash is still hot, or if prepared in advance and squash is cold, bake for 30 minutes. Serve with a tablespoon of butter, if desired.
Roasted Butternut Squash
- 2 medium butternut squash, halved lengthwise and seeded
- 4 teaspoons butter
- 4 teaspoons brown sugar
- Salt and pepper
Preheat oven to 400 degrees F.
Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 25 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.