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Butternut Squash Ideas

post #1 of 10
Thread Starter 

The butternuts are in season here and I have been given a lot of them.

I have turned some of them into a Thai butternut curry, but am looking for good ideas of what to do with the rest of them.

 

I was thinking of  butternut-ginger soup,

Any other suggestions ????

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post #2 of 10

I found this:

 

31 Delicious New Ways To Cook Butternut Squash  

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 10

The first time I made butternut squash soup was with Momoreg at her house in 2001. She was a regular here in the early days, but her baking business (Cake Suite) has taken off bigtime, so she's not here much. I had no idea it was so easy to do! I've made it many times since.

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post #4 of 10
post #5 of 10

A great article from chef Pete Martin on butternut squash risotto

A Simple How-To Guide to Making Risotto
By Pete Posted 1513 views 6 comments

 

And a few other great articles.

 

Chef Mark Vogel

Squash Autumns Ambassadors
By mvogel Posted 562 views

Chef Joe George

Flavorful Fall Harvest
By ChefTalk.com Posted 432 views 1 comment
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Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #6 of 10
Thread Starter 

Thanks all!

Going to read my way to the recipes and ideas and make up my mind in the next day or so (luckily butternut keeps very well!)

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post #7 of 10
post #8 of 10
Thread Starter 

I ended up making some butternut based soup.

The other ingredients were carrots (the left over pieces from making carrot pickle) coconut milk, lots of ginger, celery (because I had it lying around), garlic, a little bit of soy, some bay leaves and left over cooked ham.

Tasty !

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post #9 of 10

Have mixed it with roasted roots, carrots, rutabaga, turnip etc., also pairs well with a mixed mash with potatoes, we made mashed squash fries. Served a wild game version of Shepard's/cottage pie we called "hunters pie" with rabbit, pheasant, duck con fit or goose, pairs real well with venison, elk, wild boar smoked meats and sausage as well.

 

It's amazing used in pasta and, or as a cream sauce for "plain" pasta or cheese ravioli, tortellini, butternut Alfredo in concert with veg lasagana!

 

Be interested to see what you come up with.

 

 

Cheers,

 

 

EDG

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"Ars Est Celare Artem"

 

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post #10 of 10

We love Jaques Pepin's roasted butternut with honey, walnuts and sage butter.

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