How to cook a butterbut squash?

[Anonymous]

I just bought a butternut squash but have no idea how to cook it! Any suggestions?

[Anonymous]

OP, we know it's just a typo, but you've got to love a butterbut squash, however you do it.

[Anonymous]

I think you are suppose to cut it in half length-wise. If it seems to hard I heard you can microware it for a few seconds. Then scoop out the pulp. Rub butter or maple syrup on it, bake it, cut side down, in the oven, until you can pierce it with a fork. Good luck!

[Anonymous]

this looks good
http://simplyrecipes.com/recipes/pasta_with_butternut_parmesan_sauce/

She has several butternut recipes that look good.

[Anonymous]

Op here. I apologize for my typo and clearly meant to write butterNUT squash! I guess the many nights without sleep is catching up to me Thanks for the suggestions so far. The pasta sauce look really good but I wonder if my 2 year old would eat that?

[Anonymous]

I have an awesome recipe... well it's an Ina Garten recipe but one we use all the time. I think she calls it carmelized butternut squash.

I use one medium to large sized squash.

Peel, seeds removed and cut into 1" cubes.
Melt 2 Tbs. butter
About 1/8 of a cup of brown sugar.
Fresh ground pepper.

Mix up by hands on a sheet pan, in the oven at 400 for about 45-60 minutes. Use a spatula for even browning.

[Anonymous]

Anonymous wrote:I have an awesome recipe... well it's an Ina Garten recipe but one we use all the time. I think she calls it carmelized butternut squash.

I use one medium to large sized squash.

Peel, seeds removed and cut into 1" cubes.
Melt 2 Tbs. butter
About 1/8 of a cup of brown sugar.
Fresh ground pepper.

Mix up by hands on a sheet pan, in the oven at 400 for about 45-60 minutes. Use a spatula for even browning.

how the heck do you do that without cutting off your fingers?

[Anonymous]

Anonymous wrote:OP, we know it's just a typo, but you've got to love a butterbut squash, however you do it.

goes great next to butterballs turkey.

[Anonymous]

On an effort-to-benefit basis, if you have a whole fresh butternut squash on your hands, I would vote for baking. Cut the squash in half and remove the seeds. Coat the inside with butter (not margerine), place into a baking pan that has a bit of water at the bottom, cover the pan and place into a preheated 375 degree oven for about half an hour. You can uncover for the last 15 minutes to get a little browning and caramelizing of the outside. When done, the squash has the texture of a baked potato. I usually cut the cooked squash into wedges or a lot of times I will scoop out the cooked flesh, mix with chicken broth and make squash soup. My kids love squash soup with a sandwich.

[Anonymous]

I'm pretty sure Trader Joe's sells pre-cut butterbut squash.

[Anonymous]

I have had a hard time scooping the cooked squash out of the skin without burning my hands, getting skin into the bowl, or not getting enough off the skin. What I do instead:

Use a potato peeler (I prefer the kind that is not long and thin...) to peel the squash. Then cut in half with a 10" chef's knife. Use a grapefruit spoon to scoop out the seeds and stringy stuff. Chop into ~ 1" chunks. Steam for about 10 minutes until tender. Pour out the water. Dump the cooked squash into the pot. Use a stick blender to puree. Add seasonings and liquid to taste (butter, maple syrup, cinnamon, nutmeg, possibly a little cider or OJ are our favorites). We'll be doing this for Thanksgiving dinner next week. Reheats really well.

[Anonymous]

hooray for butterbutts!

[Anonymous]

The sap under the skin of a butternut makes my hands dry, crack and peel something awful. Such that I don't buy them whole anymore unless I'm going to bake it. Hooray for TJ's pre-peeled-and-cubed squash!

OP, butternut squash soup is my favorite, and so easy. Cook the cubes in just enough chicken broth to cover. Add ginger, white pepper, nutmeg, or any other woody spices that you like. (Sage is popular with squash, but I find that it's easy to overdo it.) Add half-and-half while pureeing with a stick blender, til you get the consistency you want. Serve with parmesean toast.

[Anonymous]

Second the soup idea. You can also roast the squash, along with some apples, puree with broth, blender with salt, pepper, whatever. (Ina Garten has a recipe for this in her last cookbook, and it's yummy.)