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One sad, lonely leftover butternut squash. And it's spring. Help?

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I can't bring myself to chuck the durn thing, but I can't bring myself to make what I'd ordinarily make -- an autumnal, rich, roasty something or other -- with it either! What to do with one butternut squash that'll say "spring" and not "winter's reject pile"?

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    1. LG, how about a curry with the squash and some coconut milk? Lamb, perhaps, or chicken?

      1. Now, if it is very old and a bit woody, my suggestion will be trash, but for something totally different, how about a raw squash salad? Saw Bittman do his on a video the other night but this cook offers up some thing slightly different:

        http://flavorsofthesun.blogspot.com/2...

        1. I really like this Ina recipe. It calls for roasted butternut, but the greens really change it up.
          Roasted Butternut Squash Salad with Warm Cider Vinaigrette
          http://www.foodnetwork.com/recipes/in...
          It calls for arugula, but I've also used spinach or a mix of the two. I carefully drizzle the dressing, probably use about half of what is called for. I also use different cheeses, depending on my mood. Ricotta salata is lovely with it.

          1. I had some roasted butternut in the freezer. Just finished making pear and squash soup with chicken stock, 1 pear, half an onion, grated ginger and some cayenne. Will add some cream before serving.

            1 Reply
            1. re: escondido123

              I've made a pear and butternut squash soup too! With a little cardamom. It was very interesting (in a good way)!

            2. I wish I had another one left. On a recent visit to Chicago we had the pleasure of dining at the absolutely fabulous Purple Pig. One of the highlights of our antipasti menu was the butternut squash. Here's how the prep was described to us. I made this w my last squash and it was fabulous:

              Butternut Squash with Pumpkin Seeds,
Brown Butter and Ricotta Salata:


              1 whole Butternut Squash, Peeled and cut into 1 inch pieces
 then roasted, pumpkin seeds, toasted
1/4 cup grated ricotta salata



              Brown Butter Sauce
1/4 cup butter
1/2 tsp lemon juice
Add salt and pepper, to taste 
finish with fried sage leaves.