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What to do with butternut squash puree?

Just bought a can of this at Trader Joe's on a whim, and I don't feel like making the obvious soup. Other ideas for what to do with it?

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  1. it makes a great side dish. just jazz it up with whatever seasonings complement your meal.
    some ideas:
    - chipotle in adobo sauce (or ground chipotle powder) & honey
    - orange zest, warming spices (e.g. cinnamon, ginger, nutmeg, clove, etc) and maple syrup
    - toasted curry powder & a pinch of cayenne
    - brown butter & sage
    - lime juice, cumin, smoked paprika, cilantro
    - ginger, curry powder & coconut milk

    1. I have never tried the canned version, but I make a pasta sauce with butternut squash, based on this recipe http://www.foodnetwork.com/recipes/gi... from Giada de Laurentiis. I have further experimented, using this as a base for mushroom as well as a sausage pasta sauce: http://blog.firecooked.com/2008/09/12...

      We love pasta, but tomatoes don't like my DH, so I am always looking for interesting bases for sauce. I usually try to have some of the base in the freezer!

      1. The first thing I thought when I saw your post was soup... butternut squash ravioli perhaps? Although I have to say I like ghg's suggestion for jazzing up the puree as a side.

        3 Replies
        1. re: maplesugar

          i thought of ravioli too -- it's good with goat cheese. i think of butternut squash as terribly autumnal though.

          1. re: hotoynoodle

            The first (small) ones of the year showed up at our market last Saturday. They were a nice addition to a pot of spicy stewed veggies.

            1. re: hotoynoodle

              Yes squash says autumn to me too...it's been rainy and cool here for the last little while so it was easier for me to think fall.

          2. This is similar to GHG's suggestion. There's a restaurant in my area called Josie's that isn't wonderful for all things, IMHO, but they do have a very nice butternut squash-based spread for bread -- especially cornbread... the sweetness complements cornbread nicely. I think it's meant to be a healthier alternative to butter. I've made similar spreads at home by adding different combinations of spices. My current favorite is pan roasted whole cumin seed, roughly ground with salt, white pepper, olive oil and a bit of lime. I made one recently with pesto, which tasted great, but turns out to be a not-very-attractice color.

            3 Replies
            1. re: cimui

              when the squash spread at Josie's is done right, it's very good...but i've found it to be inconsistent. the last time i was there i recall that it was very bland...which is a real bummer for those of us who can't eat the cornbread and want to enjoy the spread on its own! anyway, good batches are a nice balance of savory & sweet. i think they thin it out with vegetable broth, i think they occasionally add some sweet potato or carrot, and i could swear i've tasted apple in there once or twice.

              1. re: goodhealthgourmet

                Ha, I thought I was the only one who took a spoon to the 'dip'!

                I'm pretty sure they sometimes use apples in their Squash Stuff, too, though I've never tasted sweet potato or carrot. Totally agree about inconsistency... that's what drove me to make the Squash Stuff at home. I'm going to try some of your other combinations -- they look really good.

                1. re: cimui

                  oh please, particularly now that i'm gluten-free, there are many things most civilized people would spread on bread, chips, etc that i dig straight into with a fork or spoon. hummus/bean dip, nut butters, artichoke-spinach dip, soft cheese...

                  anyway, i hope you enjoy some of the squash ideas - let me know what you think!

            2. How about Squash Tea Bread from Eating Well magazine? I have not personally tried it but it's in my "to try" pile...LOL...that "to try" pile is approaching the ceiling...but this looks really nice:

              http://www.eatingwell.com/recipes/squ...

              1. I use this with whole wheat mac n cheese in place of the butter and milk to pretend like it is a bit healthier

                1. This'll probably sound weird, but I actually tried it and it was great- use it as a pizza sauce. I paired the sauce w/ some gruyere, caramelized onions and pancetta. Amazing. Think I actually got the idea here on this board awhile back.

                  3 Replies
                  1. re: mjhals

                    Why not? based on how it works with pasta, I bet its wonderful. I know what I'm doing for this friday's pizza!

                    1. re: mjhals

                      it doesn't sound weird, it sounds delicious!

                      1. re: mjhals

                        I am going to make that for sure, oh YUMMY Heaven on earth.

                      2. Because yesterday was the hottest day of the year here:

                        http://noteatingoutinny.com/2007/10/2...

                        1. I use either canned or frozen squash puree and stir it into grits with some sage and parmesan for a quick and easy side dish. I make the grits with chicken stock to give them a bit more flavor, then just stir in the rest. Family loves it!

                          1 Reply
                          1. re: jboeke

                            i *knew* there was something else i wanted to suggest yesterday! stir into soft polenta.

                          2. We love it as a pasta sauce or for a greens based lasagna. We also like it as part of a sauce for any kind of firm fish - mix with whatever stock you have on hand, a bit of seasoning and maybe a pat of butter. yummy.

                            1. It's one of my favorite ingredients in fresh veggie lasagne. It goes great with garlicky, riccota sauce with basil. I like it with fresh tomatoes,eggplant, fresh spinach, and onions, then the butternut squash layered at least twice. The sweetness of the butternut goes so wonderfully with the ricotta sauce,fontina, parm and fresh spinach. Make sure to chop the spinach and puree the butternut squash as you already have done.
                              Then use a nice fresh marinara and bechamel sauce. This and ravioli, are my favorite ways. Or, or cream of butternut soup, with creme fraiche and roasted pepitos...yummy stuff.

                              1. Ellie Krieger (Food Network) has a 'healthy' mac and cheese that uses b-nut squash puree - obviously can't compare to the real thing but I thought it was tasty in its own way.

                                http://www.foodnetwork.com/recipes/el...