I do a chicken casserole with butternut, goes some thing like this. Chopped chicken plain flour chopped bacon chopped onion peeled & chopped butternut garlic red wine chicken stock few drops gravy browning.
Coat the chicken in the flour and brown, fry onion garlic and bacon, add butternut squash red wine and stock, roughly half and half, add a good dollop of red currant jelly and bring to the boil, add a few drops gravy browning if required to make the gravy a more appealing hue. Place in a slow cooker and leave. Makes a sort of sweet stew nice with jacket potatoes or crusty bread.
Post by harveydales on Nov 28, 2006 20:42:39 GMT -1
I just made up this squash recipe tonight and it was delicious and simple.
Meal for 2: wrap 2 small round squashes (nor sure what variety they were, maybe acorn) in foil and bake in the oven at 200C till soft - mine were in for 45minutes.
In the meanwhile sweat 3 small, chopped onions in olive oil together with a couple of chopped and desseeded chillis. Season.
Take the sqash out of the oven when soft and slice off the tops but don't throw them out. Scoop out the pips. Spoon in the chopped onion/chilli mix. Then add a large portion of chopped Brie cheese (with the rinds removed). I used a whole big segment but we love cheese. Put the hat back on the squashes and return to oven for 5 to 10 minutes until all the cheese has melted. Take out of oven and serve as it is.
Here's my special occasion soup, we love it but it's not one to eat too often!
1 butternut squash 1 medium/large onion 1-2 chillis (type, size and number according to taste) 1 can coconut milk
peel, de-seed and chop the squash into chunks peel and chop the onion
add the chillis and roast in a hot oven until tender blitz in a blender until smooth (add a little water if necessary) pour into saucepan, add coconut milk, stir through while heating gently taste and season if desired serve hot with the best crusty bread you can get/make
For a dinner party you can add a swirl of cream and a sprinkling of chopped chives or flatleaf parsley
I grow dozens of the d**n things so they tend to end up in every variety of soup known to man! I have tried Maggie's recipe with the coconut milk (the low-fat sort) and it was delicious so thanks for that Maggie
They're also great in curries - they really take on the flavour of the spices well. Just cut into chunks and throw them in.
Post by dalesponyrider on Jan 6, 2009 11:40:49 GMT -1
I have always peeled butternut sqashes and was horrified to see my daughter just chopping one up, peel and all, to mix in with some roasted vegetables she was cooking. She told me not to be so daft and that she never peeled anything! It actually tasted fine - I was so surprised!