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Jul 11, 2014 10:10 PM

Butternut squash

I was gifted two lovely home-grown butternut squash. Because of the warm weather and my lack of AC I'd like to prepare them in a way that doesn't involve turning on the stove or oven. Basically this would be unforgivable in my husband's eyes. Anyway I have a propane grill and several slow cookers so I was thinking something along lines of wrapping in foil/roasting or cubing... I don't know what would be the best way to treat it.

In the end I'd like to make a dessert from it like a "pumpkin" pudding, or a side dish like a curry. I just don't have much experience with this vegetable.

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  1. Do you have a microwave? You can use that to precook the squash and then puree it or add it to your side dish.

    1. I like to do mine in the oven but a grill would work also. I have not tried it in the slow cooker but I would imagine it would work if what you want is a pudding consistency. I grow a lot of butternut squash (have some in the garden now); I love when it gets caramelized, which it does not in a slow cooker. If you use the grill, you don't need to wrap in foil.

      1. You can cube it and cook in the slow cooker. You'll need to add some water and stir often. When the squash is mashable, add sugar and spices like cinnamon and nutmeg. This makes what my mom calls squash butter. It's yummy on toast and pound cake, or over ice cream.

        You can also season the mashed squash with your favorite curry. I like to add hot peppers and puree to make a soup. When serving add a dollop of sour cream or heavy cream. Even my skeptical husband likes this one.

        1. Since you mention you don't have much experience with butternut squash, this very helpful technique from AmyH for peeling/dicing may be useful for you. Best strategy I've tried for handling a large butternut.

          1. I have used squash instead of sweet potato in Massaman curry but I like to microwave the squash a bit to make sure it is well cooked. Winter squash can keep for awhile. If it's cool enough, sometimes a couple of months. We store our garden grown winter squash in the cellar. You might be able to keep it long enough for weather to get cooler. But, for use in a dessert, it will be fine to microwave it then mash.

            2 Replies
            1. re: dfrostnh

              Remember that butternut squash can be very watery and is always more moist than sweet potato, so account for this in recipes.

              1. re: dfrostnh

                Hard Squash is a common Thai Ingredient
                Use for:
                Yellow Curry with Pumpkin and Pork (แกงกะหรี่หมูใส่ฟักทอง)
                Red Curry with Pumpkin and Shrimp(สีแดงกับแกงฟักทองและกุ้ง)
                Most Thai Curries can be adapted for a Slow Cooker.