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What are some good and easy butternut squash recipes?

I made a fabulous butternut squash cheese cake last night, yet the squash was huge and I have half left over... any suggestions? Here is the amazing cheesecake recipe too!!

bakinghttp://www.cheapsally.com/blog/cheesecake-so-healthy-you-can-eat-it-for-breakfast/

 

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cheapsally

Asked by cheapsally at 7:07 PM on Jun. 21, 2011 in Food & Drink

Level 10 (496 Credits)
Answers (6)
  • I like just splitting it, scooping out the seeds, and roasting it with some butter, cinnamon, and brown sugar.
    Ginger0104

    Answer by Ginger0104 at 7:10 PM on Jun. 21, 2011

  • REALLY good butternut squash...quick and easy.
    Either buy already peeled and cleaned butternut squash or peel it and cut it up into slightly larger than bite size pieces. Put in baking dish with olive oil and sea salt. The sea salt is important because it is a afuller flavor than regular table salt. Mix well.
    Roast until squash is tender. A really yummy side to roasted chicken and it goes well with chicken gravy as well.
    MommaDo4

    Answer by MommaDo4 at 9:29 AM on Jun. 22, 2011

  • Thanks guys! I am loving both of those recipes! Making it tonight :)
    cheapsally

    Comment by cheapsally (original poster) at 4:39 PM on Jun. 22, 2011

  • I love to cut it into small chunks and roast it on a sheet pan with a heavy dose of olive oil, nice bit of sea salt, and fresh cracked black pepper until very tender. Goes great with rosemary chicken.
    lore_tex

    Answer by lore_tex at 11:19 PM on Jun. 22, 2011

  • Squashed Macaroni
    This sweet, creamy sauce is made from winter squash, a good source of vitamin A. The tahini and parsley add calcium. It's a nutritious alternative to cheese or tomato sauce.
    2 cups cooked winter squash (butternut, hubbard, pumpkin, etc.) fresh or frozen
    1 1/2 cups milk (plant or animal)
    1 tablespoon miso
    2 tablespoons tahini
    1 tablespoon nutritional yeast flakes (lots of B vitamins, tastes cheesy); you could substitute grated parmesan
    1/2 teaspoon sea salt
    Black pepper to taste
    1/4 teaspoon ground nutmeg
    1/4 cup minced fresh parsley
    1 pound whole grain elbow macaroni, cooked
    1/2 cup walnuts, minced or ground
    Puree squash, milk, miso, tahini, nutritional yeast, salt, pepper, nutmeg, and parsley in blender or food processor until smooth. Pour sauce into medium-size pan, and warm over low heat while pasta cooks.
    MY NOTES: I have only tried this with butternut squash so
    rkoloms

    Answer by rkoloms at 8:16 PM on Jun. 23, 2011

  • @RKOLOMS- YUMMMMMMMMMMMMMMMMMMMM thanks :) That sounds beyond delish!!!
    cheapsally

    Comment by cheapsally (original poster) at 1:30 PM on Jul. 19, 2011

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