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Nov 8, 2004 03:30 PM

Wow--baked butternut squash!

  • l

So I just discovered baked butternut squash...a little oil and cinnamon go a long way. I often bake sweet potatos this way...are there any other squash varieties or veggies/roots that are this easy and delicious?

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  1. Give buttercup squash a try too. Its flesh is orange and a tad bit sweeter than butternut, but I thought the texture was just a little bit more unctuous, in a good way.

    1 Reply
    1. re: Jujubee

      Agree fully...problem is buttercup is hard to find, but luckily Kabocha is idential or even better. Only difference may be shape. Had some Kabocha last night and it was incredible.

    2. Acorn is great too. By the way, I like to halve, pierce the flesh and drizzle on real maple syrup before baking.

      1. b
        Bride of the Juggler

        I just recently made some awesome butternut squash cranberry muffins by adding baked butternut squash, cranberries, and a little cinnamon and nutmeg to my usual muffin recipe. Great color - they looked and smelled like fall.

        1. If you roast some garlic and maybe and onion along with that butternut, and then puree the lot, you'll have a great soup. So much easier than peeling and cubing raw butternut.

          Try other flavours - orange/lemon zest, curry. Epicurious has some nice suggestions.

          You can try roasting carrots similarily. They shrink quite a bit, but a bit of oil and brown sugar make them delicious. Just keep an eye on them, as they don't take that long, and you don't want the sugar to burn them black. And beets, of course, are lovely too.

          Oven roasted onions are great as well. take red onions, make a cross in the top, and smoosh some herbed butter into the gap. mmmm...