While passing by the supermarket or at the farmer’s stand, many-a-times you might have come across a green or creamy yellow round and a bit flattened vegetable. Ever stopped over and thought as to what those small things are? If yes, then this article would be worth browsing through. These small things are nothing, but butternut squash. One should not go by its look and deny buying the vegetable. A family favorite winter vegetable of all times, butternut squash has a sweet, nutty taste that is similar to pumpkin. The butternut squash is versatile in nature, which means one can prepare several dishes out of this small fleshy vegetable. Check out few recipes which one can prepare out of a butternut squash.
Butternut Squash Recipes
- 2 Granny Smith Apples (sliced)
- 3 cups Butternut Squash (chopped)
- 3 tbsp Butter
- ½ tsp Nutmeg
- 1 tsp Cinnamon
- ¼ tsp Ground Pepper
- ½ tsp Salt
- Preheat the oven to 350 degrees F and keep it ready.
- Cut the top end of the butternut squash from the bulb end and peel it with a peeler.
- Remove all the seeds after cutting the bulb end of the squash.
- Now, chop the squash into 1 inch pieces.
- Peel two granny smith apples and then remove the core with a small knife. Slice the apple after peeling it.
- Put half of the squash into a baking dish and layer it with sliced apples.
- Then, add the rest of the squash and layer it with another set of sliced apples.
- Sprinkle 1 tsp of cinnamon and ½ tsp of nutmeg on top and cover the dish with a tin foil.
- Keep it for baking in the preheated oven for about 50 minutes. Remove the dish from the oven, once the squash and apples get tender.
- Next, add 3 tbsp of butter, ½ tsp of salt and ¼ tsp of ground pepper.
- Mash it with your potato masher until everything is smooth and well blended.
- The butternut squash is ready to serve.
Butternut Squash Soup
- 1 cup hot Water
- 3 tbsp Olive Oil
- 1 head Garlic Clove (separated and unpeeled)
- 12 pounds Butternut Squash
- 2 ½ cup reduced Sodium Chicken Stock
- Salt and White Pepper (to taste)
- Preheat the oven to 350 degrees F.
- Cut the butternut squash into half, lengthwise and remove all the seeds.
- Rub the flesh of the squash with olive oil and place it in a baking dish with the cut-side touching down. Place garlic cloves in the dish around the squash.
- Pour water and oil in the baking dish and put it for baking for 1- 1 ½ hours. Once baked, remove the squash from the oven and leave it to cool down.
- Scrape the meat of the squash into the bowl of food processor; place the squeezed garlic along with the squash in the food processor.
- Process the mixture until no lumps remain. Pour in ½ cup of stock at a time and process after each addition.
- Add salt and pepper to taste. Pour the processed squash material in a saucepan and bring to simmer over medium heat.
- The butternut squash is ready to be gorged upon.