| Alright, I just did the butternut
Posted: 10/10/2007 6:11:16 PM | | Not being a squash fan at all, and being tricked into liking acorn squash...I now tried the butternut and pretended it was acorn, covered it in brown sugar and bacon and cooked for an hour and a half at three fifty..It almost tasted as good as acorn squash...I guess now there's two squashes I'll eat... | |
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| Alright, I just did the butternut
Posted: 10/10/2007 10:43:17 PM | i was sitting here thinking what the F*** is butternut squash...lol. i had to look it up as the only butternut i know of if the butternut pumpkin... so thanks to google... it is... or that is what it is known over here...
there are many other ways you can use it... we use it just like the other sort of pumpkins... roasted with other roasted veggies with mixed herbs and garlic, soups - butternut pumpkin soup is really nice sepecially with a swirl of sourcream in it , put into casseroles, they make the best pumpkin scones... you can steam them and have them natural or you can mash them... my little one likes it mashed in with his potatoes... you can cut them thinly and make chips out of them... really the list can go on and on... ya dont need to do it in use one way.... cover it with nutmeg and cinnamon (as it is classed as a fruit)... add a little chili powder to it or paprika .. really let your taste buds explore..
pumpkins arent just for halloween and carving faces out of or making pumpkin pies for chrissy and thanks giving...
oh and ya dont have to use the whole thing all at once... it does keep in the fridge for up to a week if wrapped in cling wrap
and again.. you can cook it with the skins on... just dont eat the skin...lol. | |
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| Alright, I just did the butternut
Posted: 10/10/2007 10:49:35 PM | as healthy food naturally scares me...I cover it in bacon and brown sugar, then chop it all up and mix and mash it, cover it in butter, salt and pepper....it seriously satisfied my inner diabetic fat child.....MMMmmmmmm | |
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| Alright, I just did the butternut
Posted: 10/12/2007 3:52:41 AM | Butternut is great when you combine it different kinds of squash and parsnip.
Wash em, peel em, chop em up in chunks lay them on a baking sheet sprinkle with extra virgin olive oil, sea salt and cracked black pepper.
Roast em at 350 degrees until they start to shrink, take em out and sprinkle with parmasean cheese and turn the oven off so the heat melts the cheese. Serve with your favorite protein or eat alone. It's really good. | |
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| Alright, I just did the butternut
Posted: 10/12/2007 2:16:04 PM | Plays....I always found the shape of the butternut to be somewhat problematic.....I think you are on the right track with the zucchini....especially the ones that were hding under all the leaves....you can find some real winners there but of course....grease will likely be needed then.
Have you considered cucumbers? I hear they have a special place in some people's hearts. Apparently much less expensive than some of those fancy BOB things. Later peeled, they can make a nice Greek salad with no one the wiser. | |
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| Alright, I just did the butternut
Posted: 10/12/2007 9:07:42 PM | | i love scooping out the spagetti squash to dollop it with a bit of sauce and serve with roasted chicken,,, YUM -O ! | |
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clay71
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Joined: 7/11/2007
Msg: 15 | |
| Alright, I just did the butternut
Posted: 10/12/2007 9:59:07 PM | Spaghetti squash with a mushroom sause and pork tender loin. YUM!
I can only do half a butternut, I make it as sweet as possible w/ground cinnamon to top. | |
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