Today;s irresistible bargain,,, Butternut squash

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Rosebud77

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the big shops here vie in selling eg fruit and vegetables at very low prices and as a bargain hunter on low income i get tempted…

That is how i got so fond of sweet potatoes and stock up when they are on offer, ,49 cents for a huge one… ( seems a problem between yam and sweet potato; these have bright orange flesh)

Aubergine did not get liked! Will not go for that again!

This week they are selling butternut squash at 49 cents so I bought two and I think soup… We shall see if they become a staple here… such beautiful things they are!
 
I love butternut squash soup!

In the salad bar in work, they do quinoa mixed with roasted butternut squash, courgette, onion and AUBERGINE 😛 I actually love it but I’ve never had aubergine on their own.
 
Butternut squash roasted and topped with goat cheese and truffle oil, or roasted and topped with maple syrup, walnuts, and cinnamon;

butternut squash curry;

butternut squash soup.
 
heidi_storage said:
Butternut squash roasted and topped with goat cheese and truffle oil, or roasted and topped with maple syrup, walnuts, and cinnamon;

butternut squash curry;

butternut squash soup.
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Take the roasted butternut squash with goat cheese and truffle oil and put it in with linguini.
 
ShrodingersCat said:
I love butternut squash soup!

In the salad bar in work, they do quinoa mixed with roasted butternut squash, courgette, onion and AUBERGINE 😛 I actually love it but I’ve never had aubergine on their own.
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Aubergine (or eggplant as known here in America) can be very tasty when served in Italian dishes such as Eggplant Parmesan or Eggplant Rollatini or just breaded and fried and served with tomato sauce and cheese. But by itself it is rather tasteless and bland. But done up right it is delicious and very nutritious and full of antioxidants (the purple skin is a clue to that).
 
CB_Catholic said:
Aubergine (or eggplant as known here in America) can be very tasty when served in Italian dishes such as Eggplant Parmesan or Eggplant Rollatini or just breaded and fried and served with tomato sauce and cheese. But by itself it is rather tasteless and bland. But done up right it is delicious and very nutritious and full of antioxidants (the purple skin is a clue to that).
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I recently had marinated eggplant while I was in New York. It was delicious!
 
CB_Catholic said:
Aubergine (or eggplant as known here in America) can be very tasty when served in Italian dishes such as Eggplant Parmesan or Eggplant Rollatini or just breaded and fried and served with tomato sauce and cheese. But by itself it is rather tasteless and bland. But done up right it is delicious and very nutritious and full of antioxidants (the purple skin is a clue to that).
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Middle Eastern dishes also rock the aubergine. So do Greek dishes.

I love aubergines. Especially in Thai cuisine.
 
Ah what grand replies; thank you… Here I eat simply so it will maybe be a simple soup… Onion, and oh cheese sounds good but just plain cheese

For now the two squash are sitting on a long oval dish with a huge sweet potato looking very exotic in my kitchen here. Love the smooth heavy feel of them .
 
Butternut squash is so versatile. You can use it in place of pumpkin for pie, bread, muffins, pancakes, biscuits, etc. It’s great as a filling in pasties, sliced super thin and baked into crisps, served with pasta/rice and any number of sauces…and toss chunks into pretty much any recipe - stews, savories.

Try a Google search - there are even recipes for butternut fudge!
 
KnitNut said:
Butternut squash is so versatile. You can use it in place of pumpkin for pie, bread, muffins, pancakes, biscuits, etc. It’s great as a filling in pasties, sliced super thin and baked into crisps, served with pasta/rice and any number of sauces…and toss chunks into pretty much any recipe - stews, savories.

Try a Google search - there are even recipes for butternut fudge!
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There’s even a recipe for butternut squash pie. Think pumpkin pie but made with butternut squash.
 
Rosebud77 said:
Oh YUM. Never had pumpkin pie… sounds …
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I know. It sounds weird when you first think about it but pumpkin, like butternut squash pair very well with the sweet spices, cinnamon and nutmeg. Add some maple syrup or brown sugar, eggs and milk and you have the filling for a pie.

The pumpkin lends some structure and flavor to what is essentially a custard pie, a spiced pumpkin flavored custard pie. Now try imagining a custard pie flavored with butternut squash, cinnamon and nutmeg.
 
I like butternut squash. I avoid buying it though because the work required in peeling it annoys me. I’m not sure I like the frozen varieties I’ve found.
 
Mary_Gail_36 said:
I like butternut squash. I avoid buying it though because the work required in peeling it annoys me. I’m not sure I like the frozen varieties I’ve found.
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I know what you mean, I am the same with the huge turnips that are a staple here. Not annoying just very hard work… sweet potatoes I cook peel and all as the skin slides off when they are cooked. Maybe the same with squash? I think I have seen them cooked still clothed.
 
Rosebud77 said:
I know what you mean, I am the same with the huge turnips that are a staple here. Not annoying just very hard work… sweet potatoes I cook peel and all as the skin slides off when they are cooked. Maybe the same with squash? I think I have seen them cooked still clothed.
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Yes.

I grew up eating steamed or stewed kabocha or butternut squash still in their skins.
 
Rosebud77 said:
I know what you mean, I am the same with the huge turnips that are a staple here. Not annoying just very hard work… sweet potatoes I cook peel and all as the skin slides off when they are cooked. Maybe the same with squash? I think I have seen them cooked still clothed.
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I cook mine in the slow cooker. I just put it in whole and take it out a few hours later. Then I slice it in half, discard the seeds and scoop out the rest for delicious soup.

I make mine with the squash, onions, apples, sometimes potatoes, and chicken broth or vegetable broth. Sometimes I add chicken for a little more substantial meal. I top it with sour cream, or if I can afford it I’ll buy gorgonzola cheese. Yum.

I shouldn’t have read this thread. It is the middle of the night here and I can’t sleep. I’m trying to fight off the urge to finish the ice cream that’s in the freezer and this is just making me hungry!
 
babochka said:
I cook mine in the slow cooker. I just put it in whole and take it out a few hours later. Then I slice it in half, discard the seeds and scoop out the rest for delicious soup.

I make mine with the squash, onions, apples, sometimes potatoes, and chicken broth or vegetable broth. Sometimes I add chicken for a little more substantial meal. I top it with sour cream, or if I can afford it I’ll buy gorgonzola cheese. Yum.

I shouldn’t have read this thread. It is the middle of the night here and I can’t sleep. I’m trying to fight off the urge to finish the ice cream that’s in the freezer and this is just making me hungry!
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Awww! But thank you re the slow cooker idea, It is what I do with big sweet potatoes… They say to roast the seeds?

Trying to find the energy to get out of bed and eat; doing too much spring cleaning and am shattered… thank you for the inspiration…
 
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