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Best Way To Cook Butternut squash

post #1 of 8
Thread Starter 

 

 

 

ive been reading all the tips to do butternut squash. i love the way the Japanese do butternut squash by deep frying small wedges served with honey that would fit into a bento box.biggrin.gif

  Tonight i am making a pork roast with mojo criollo. it has to cook for 4-5 hours. i think i will cut the squash in half, scoop out the seeds, brush it with peanut oil, wrap it in foil totally. ill put them on at the 3hr point of the pork butt roast, then they will finish together( im hoping)

  i plan on making a few sauces that would serve as choices, im having dinner guests. im going to grab the eel sauce recipe online and i have a new one from the honolulu coffee company

called champion coffee glaze.

2/3 cup concentrated coffee

1/4 apricot nectar ( i accindentally bought peach)

1/2 sugar

dash of allspice

 

simmer to thicken, it will thicken more as it sits

im going for something similar to the eel sauce consistency.

 

i have confidence we will have a great meal. my daughter wants mashed potatoes and (i guess) mojo gravy, i have rice from another day if someone prefers it. for an appetizer im making a simple salsa i learned on cooking with daisey. she is an excellent latin cook. you can really learn from her.

 

wish me luck

nAnlicklips.gif


Edited by Nancy Dunn - 9/15/12 at 12:54pm
post #2 of 8

Sounds like you have it together, the squash should be fine to cook like that.

 

OR, are you asking more for suggestions of how to prepare it?

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #3 of 8

With pork, I like to dice the Butternut, say 1/2"-3/4", toss with a little olive oil and season, then roast, only takes about 15-20 minutes.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 8

Roast the cubes, mash and add to a risotto at the end of stirring.

post #5 of 8
Thread Starter 

i was trying to not have to do alot of chopping. i cut mine in half and wrapped it in foil. it was cooked but was a little wet. next time ill open the foil the last 15 minutes or so

post #6 of 8

leave it in the skin, just cut in half, load the seeded hull with butter, brown sugar, a little nutmeg and clove, and let 'er rip. Scoop it all out of the skin once fork tender, and mash. I'm a simpleton when it comes to squash,and prefer it more like dessert than a dinner side, lol.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #7 of 8
Thread Starter 

i have both types at my table, those that like baked butternut plain and those that like it sweet. i make a little bowl of brown sugar, softened butter and a little vanilla. it doesnt take much.  they can add it or not at the table ,then everyone is happy, i like it sweet too thumb.gif

post #8 of 8
Thread Starter 

champion coffee glaze. i made it to find my allspice was outdated by about 10 years maybe. i used stale coffee from breakfast, no one liked it. i thought it might have been good on the butternut squash as something different. i might make it again using instant coffee and fresh allspice but its not for everyone. the original recipe was used on pancakes, french toast etc.

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