Butternut Squash

[donna]

Butternut Squash belongs to a species known as C, moschata, which is a group of squash that also includes the Winter Crookneck, the Cushawsome, and some varieties of pumpkin.

Butternut Squash, like all squash has ancestry in North America. There is Archaeological evidence that suggests that squash was first cultivated on the isthmus between North America and South America around 10,000 years ago. Squash was one of the main three crops of Native Americans. These three crops were know as the "Three Sisters", maize (corn), beans, and squash. Winter squash was prized by Native Americans and the early American settlers. It had a long shelf life. The most popular and widely available butternut squash is the Waltham Butternut, which was originally cultivated in Massachusetts.

Butternut Squash is very nutritious. It can be cooked in a variety of ways, including, baked or roasted, in a puree, in soups or stews, and as a sweet addition to other winter dishes.

 

[donna]

Butternut Squash Bread

1 cup butternut squash puree
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom

Preheat oven to 350 degrees. Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.

In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.

Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

Bake at 350 degrees for 55 to 65 minutes or until a wooden skewer inserted into center of the loaf comes out clean.

Note: Make this recipe your own by tossing in some semi-sweet chocolate chips, white chocolate, nuts, dried cranberries, etc. Just have fun and get creative.

 

[donna]

Roasted Butternut Seeds

Roasted butternut seeds taste a little like pumpkin seeds. They are nice pan-toasted with oil and salt and sprinkled with chili powder.

seeds from 4 or more butternuts, about 2 cups
2 to 3 tablespoons olive oil
about 1 teaspoon sea salt flakes
crushed dried chilies or chili powder, to taste (optional)

Pull all the fibers from the seeds. Discard the fibers and put the seeds in a bowl. Sprinkle with olive oil and salt toss to coat. Spread the seeds over a roasting pan and cook in a preheated oven at 400 degrees for about 15 to 20 minutes. Stir after 10 minutes so the seeds are toasted on all sides. Keep checking towards the end of the cooking time, the seeds burn very easily and all ovens vary. Sprinkle with chili powder at the end if you want.

When crisp and toasted, remove from oven and serve as nibbles, in salads or on top of pasta or risotto.

Recipe from: "pumpkin butternut & squash", by Elsa Petersen-Schepelern.

 

[Tumbleweed]

Butternut and Buttercup are my favorite winter squashes. Acorn is a close third. I cook them all the same way: cut in half, scoop out the seeds, add butter and brown sugar and bake. My mother never made squash but my mother in law did and that's how she prepared them. Next on my list is to try Butternut Squash Bread. Your recipe really looks delicious!

 

[donna]

Another delicious recipe with Butternut Squash.

Butternut Squash and Apple Waldorf Salad

1 pound butternut squash, peeled and cut into 1/2 inch chunks
1/2 cup plain Greek yogurt
1/4 cup light mayonnaise
2 tablespoons cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons finely minced fresh rosemary
Kosher salt and ground black pepper
3 tart apples, such as Granny Smith or Jazz, cored and chopped
3 ribs celery, chopped
1/2 cups chopped roasted walnuts

Bring a large pot of salted water to a boil. Add the squash and boil 5 to 7 minutes, or until just tender. Be careful not to overcook. Drain immediately and spread on a rimmed baking sheet to cool completely.

Meanwhile, in a medium bowl, whisk together the yogurt, mayonnaise, vinegar, chives and rosemary. Season with salt and pepper. Gently stir in the apples, celery, walnuts and cooled squash.

 

[pamc153PA]

I love all the squashes mentioned above, and I'll add one more: spaghetti squash. I often use spaghetti squash like I would the real thing!

 

[donna]

Since had trivia on squash, bringing this thread back up.

 

[nitrofd]

That butternut squash bread has my wife's interest,I guess we will be having this in the near future.this should make for a nice change of pace.

 

[donna]

It is time for Squash. Some delicious recipes in this thread for those who like squash.