Peel them, cut into large square chunks, throw them in a bowl, add between 1 and 2 tablespoons of olive oil; some crushed garlic; black pepper, freshly milled; a little cayenne pepper if you like spicy food as well as some finely chopped chili pepper. Put a plate over the bowl, give it a very good shake. Heat your oven to a roasting temp. with a large roasting pan so it gets as hot as the oven; when hot throw the butternut squash squares in there and roast until tender but not mashed; they should keep their shape. You might want to tossed them from time to time depending on your oven. Serve them as a side dish with gently roasted pine nuts. I love butternut squash but they are hard to come by where I live and we haven't got a garden as such only a patio. I miss them thoughBon appétit!
Butternut Squash soup, for sure! Although, I love the recipe for the roasted squash in the first comment-- might have to try that one myself.
Brian cuts them in half length wise, scoops out the seeds, puts a large spoon of brown sugar and butter in the cavity and bakes them on a cookie sheet until soft (about an hour). Everyone wants the part around the cavity but if they end up with a neck part we let them add extra brown sugar and butter.
Hi...you could try this - http://pepperburgermitchips.blogspot.com/2008/11/butternut-squash-lasagne.htmlIt's easy and pretty tasty :-)
I remembered another one: Make your favorite potato soup recipe but substitute squash for half of the potatoes. The creamy cheesy taste goes great with butternut squash.
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