The FastDay Forum

For the first time in my life I cooked with butternut squash today. But the recipe only called for 200gr and even though I picked out the smallest I could find, my was round 1.5kg and I used only like 1/4 of it. Now the rest of it sits in a bowl in the sink and it does seem like a total waste to throw it away cause I really liked the taste of it - even son ate it without ant problem . But what to do with it? Right now it don't fit into the fridge and I won't have time to do anything until after 1pm tomorrow. Ideas and suggestions will be hugely appreciated

Leave it on your bench till tomorrow then when you have time peel and cut into 1 inch cubes, rub 1-2 tablespoons of oil through the pieces with your hands and bake in 180 c oven turn after 20 minutes till lightly browned and caramalised cook for another 10-20 minutes till they are soft then pop in plate in fridge. Use it as a snack or add to salads with baby spinach and warmed butternut pumpkin pieces and warmed fetta cubes. If too cold for a salad just add to any hot dinner or soups that you cook. I put them on top of meal like a little tasty star otherwise they get mushed up and dissolved in the meal.
Xxx Julianna

Julianna's recipe is good. Also, butternut squash soup is a good use.

On a different tack entirely -this fruit cake is good to use up the squash - and just good!

http://www.bbc.co.uk/food/recipes/butte ... ruit_65610

You can substitute it in any recipe for pumpkin bread.

It makes delicious soup with just some broth, onion, and madras curry powder and cinnamon. Blend in a blender. Then add a small amount of cream for moire richness.

You can make squash pies, again, just use a pumpkin pie recipe.

Make a pumpkin cheese cake with some of it.

I love butternut squash!

[Tracieknits]

I also love to peel, cube and roast it. The browner it gets, the sweeter it gets. My son loves it almost black.
We love to toss it in pasta. Tonight we had a pasta with hot italian sausage, onions, garlic, oregano, spinach and roasted butternut squash cubes, tossed with a bit of marscapone cheese and some of the pasta water until it made a creamy sauce.

We love it in macaroni and cheese or tossed in risotto or soup. If using it in Risotto, toss in in near the very end, about 2 minutes before the risotto is finished cooking. For soup, I throw it in near the end, at about the same time I would throw in a tender green like spinach.

If you don't have space in the fridge, you can peel, chop and freeze ready for another day.

Leanne

I love butternut squash and don't bother to peel it, after discovering that the skin is lovely, especially when caramelised. That was a wonderful discovery, as I found peeling it to be rather a pain.

I usually have it cubed and roasted, often sprinkled with olive oil and a good measure of herbs, alongside other vegetables. I also halve it, make a stuffing ( use anything you like- the limit is just your imagination) and roast it as the main part of a meal. It also makes wonderful soup; I particularly like it with chilli and coconut milk. Again, I don't bother to peel it. Everything liquidises if it it cooked well enough. It is good in sweet dishes too. You can use it to make a version of pumpkin pie.

Yes, it is good in risotto, especially with sage.

Something else which I like, particularly at Christmas, is a puff pastry tart spread with roasted butternut cubes, pecan nuts, blue cheese and dried cranberries.

It is possible to clean up the seeds which you scoop out, season them well with garlic, sea salt and black pepper, and roast them. They make a very tasty snack.

Butternut squash is a staple in our house.

Yes: salads with English spinach and pine nuts with a balsamic dressing; risotto, pasta, filling for gnocchi. Baked in olive oil. Absolutely delicious vegetable. And when you run out of time, mashed, in the freezer for soup another day.

Pumpkin bread 5-2-diet-recipes-f5/low-carb-pumpkin-bread-t9498-30.html

Thank you all for your ideas. Think I will go with the peeling and cub in and freeze it. it was such a née new experience