Guest Posted March 4, 2013 Share Posted March 4, 2013 I am looking for tips for cooking and enjoying butternut squash. I can buy it cubed, so I think I will do that before I move on to whole butternut squash, acorn squash, and maybe a spaghetti squash on Friday. I'd love your tips for all things squash! Many thanks! Link to comment Share on other sites More sharing options...
PaleoBlondie Posted March 4, 2013 Share Posted March 4, 2013 Butternut Squash soup is delicious! I cube it and boil it in homemade stock (chicken or beef) with carrots, onions, garlic, seasonings (curry is really good!) and whatever other veggies are around. The I use an immersion blender to puree it all into a yummy soup! Spaghetti squash is super easy and is one of my weekly staples Sub where you use traditional noddles, like with spaghetti sauce and meatballs. Good luck! Link to comment Share on other sites More sharing options...
xacerb8 Posted March 4, 2013 Share Posted March 4, 2013 I buy bags of Whole Foods frozen, organic butternut squash. It's delicious heated up with ghee and salt. Or pureed with coconut cream. Or, take half squash/half turnips (frozen, too), put in a pot with chicken broth just to cover. Simmer approximately 20 minutes. Puree in a blender or with an immersion blender. Add salt and pepper and any other spice you really love (I add chipotle pepper) and about 1/2 cup of coconut milk. I swear it tastes too good to be compliant....and now that I've typed this, I must have it for lunch. Link to comment Share on other sites More sharing options...
Katey Dager Posted March 4, 2013 Share Posted March 4, 2013 Do you not like it on its own? I usually just cook it until it's very soft and top with coconut oil. It's also good with meat sauce. Link to comment Share on other sites More sharing options...
gatork Posted March 4, 2013 Share Posted March 4, 2013 well fed has an amazing butternut squash recipe! http://www.theclothesmakethegirl.com/2011/11/17/velvety-butternut-squash/ Link to comment Share on other sites More sharing options...
Guest Posted March 4, 2013 Share Posted March 4, 2013 Butternut Squash soup is delicious! I cube it and boil it in homemade stock (chicken or beef) with carrots, onions, garlic, seasonings (curry is really good!) and whatever other veggies are around. The I use an immersion blender to puree it all into a yummy soup! Spaghetti squash is super easy and is one of my weekly staples Sub where you use traditional noddles, like with spaghetti sauce and meatballs. Good luck! I saved a Butternut squash soup recipe from Runner's World about 18 months ago and never made it. I'm not sure I know how to make spaghetti squash either, but I think it would be a fun meal addition. Do you not like it on its own? I usually just cook it until it's very soft and top with coconut oil. It's also good with meat sauce. I have only had it once, on Day 1. I don't think I prepared it correctly or used it for the correct purpose. It completely fell apart. Aside from an icky texture, it had a nice flavor with the right spices. Once I get it cooked nicely, meat sauce may help to make it a meal. What is meat sauce? Similarly, I have cooked acorn squash once a few years ago following a recipe that roasted it with apples. It simply didn't work out, so I know I need some help and I'd like to give myself more than sweet potato and pumpkin. I know people here love various types of squash, so thanks for sharing! Link to comment Share on other sites More sharing options...
Nadia B Posted March 4, 2013 Share Posted March 4, 2013 Great tips about getting a perfect roasted butternut squash here and here Spaghetti squash has endless varieties. Except obvious noodles/pasta sub in any dish I like egg nests. And my fav roasted squash wedges Link to comment Share on other sites More sharing options...
kshacklett Posted March 4, 2013 Share Posted March 4, 2013 I roast mine, let it cook until I can touch it, then cut it up into chunks and throw it in a pot with some ghee, coconot milk (just a splash) and salt - then I cook and mash until it has a chunky mashed-potato like quality. Tonight, I'm trying butternut squash with anise for the first time - hope it's good! Link to comment Share on other sites More sharing options...
Guest Posted March 4, 2013 Share Posted March 4, 2013 Tonight, I'm trying butternut squash with anise for the first time - hope it's good! Definitely let us know how it turns out. My husband loves anise! Looks like I have a few ideas to try to redeem myself for that first stab at butternut squash. Thanks! Link to comment Share on other sites More sharing options...
Katey Dager Posted March 4, 2013 Share Posted March 4, 2013 What is meat sauce? A rich tomato sauce with ground meat in it. Something you might get on pasta in an Italian restaurant, usually called bolognese. I don't usually use a recipe when I make it, just add a little of this and a little of that. Here's a paleo meat sauce recipe that looks pretty simple and tasty: http://fastpaleo.com/spaghetti-squash-with-organic-meat-sauce/ Link to comment Share on other sites More sharing options...
Guest Posted March 4, 2013 Share Posted March 4, 2013 Thanks, Katey. I think that will be the plan for the spaghetti squash! Link to comment Share on other sites More sharing options...
Katey Dager Posted March 4, 2013 Share Posted March 4, 2013 I think that would be the preferred squash for most people to have it with, but I'm not a fan, so I prefer it with butternut--I like the contrasting sweetness. Link to comment Share on other sites More sharing options...
Guest Posted March 4, 2013 Share Posted March 4, 2013 I put carrots in my sauce, so I think I can sort of relate. I like the texture and the flavors. I am enjoying trying new things, so I'll give both types of squash a try for fun. :-) Link to comment Share on other sites More sharing options...
30Canandaigua Posted March 4, 2013 Share Posted March 4, 2013 I usually toss butternut squash chunks w/ ghee and cinnamon and bake @ 350-375 until it startes to caremelize. Allspice, nutmeg are nice too... Spaghetti squash I poke A LOT with a fork and either put in the oven or mirco(if in a hurry) until it seems slightly soft. I think it was Johnny that mentioned he blew one up in the mirco because he didn't poke holes in it... LOL Link to comment Share on other sites More sharing options...
Katey Dager Posted March 5, 2013 Share Posted March 5, 2013 I put carrots in my sauce, so I think I can sort of relate. I like the texture and the flavors. I am enjoying trying new things, so I'll give both types of squash a try for fun. :-) Absolutely give both a try! Trying new vegetables is always fun. I bought a kabocha squash to try this week. A little intimidating. Link to comment Share on other sites More sharing options...
Susan W Posted March 5, 2013 Share Posted March 5, 2013 My brother blew up a spag squash in the MW one time. I giggled. My favorite way to cook them is whole (no holes needed) in the slow cooker on high for 4 hours. Then I let it cool a little and get rid of the seeds and fork the strands into a pyrex to use for whatever. Today I made a ground lamb and eggplant ragu to serve over it. It was a plate licker. Link to comment Share on other sites More sharing options...
Derval Posted March 5, 2013 Share Posted March 5, 2013 Today I made a ground lamb and eggplant ragu to serve over it. It was a plate licker. Is this a recipe or your own creation? Link to comment Share on other sites More sharing options...
lbosmer Posted March 5, 2013 Share Posted March 5, 2013 I just read this thread and MUST share my experience I had with an acorn squash last night! So there sat my acorn squash all like "eat me, eat me" and I was really having a hard time figuring out what to do with it. First, I halved it, scooped out the seeds, placed it face down in a microwave safe dish and nuked it until it was soft (7 minutes or so?) Usually i just top it with some spaghetti sauce or chili (which is also very good) but i was tired of that. So, I scooped out all of the squash into a big mixing bowl, I added 2 eggs, a little salt, and 1 clove of minced garlic. I mashed it up really good and put it in the oven and baked it at 350 for about 15 minutes. It was SO good. I almost felt like it was SWYPO because it tasted so much like my mom's corn casserole we have every year at Thanksgiving. Anyways, just though I'd share! Link to comment Share on other sites More sharing options...
Susan W Posted March 6, 2013 Share Posted March 6, 2013 Is this a recipe or your own creation? For real recipe. I was digging through my recipe box (not cool like you with your binders) and found an old cut out from a magazine. I changed it a bit. Onions, garlic and fennel seeds in a ton of ghee. I am a fat whore. Then toss in ground lamb. When it's browned add cubed eggplant. It called for one cup. I threw in four. Two cans of fire roasted tomatoes, 1 Tbs tom paste, 1 cup chicken stock and a glug of balsamic. Delish. Link to comment Share on other sites More sharing options...
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