Butternut squash is versatile and can be used in a variety of dishes, from soups and stews to casseroles and desserts. It adds fiber and flavor to baked goods and can be used in place of pumpkin in pies. It can also be used as a decorative element on the autumn table.
The golden orange flesh of butternut squash is not only pretty to look at and exquisite to taste, but almost unbelievably versatile. In its simplest form, baked with a little butter and brown sugar, it makes a great side dish. Butternut squash can be stuffed, made into creamy soups or hearty stews, or used as the base of a souffle. It adds fiber and density to bread muffins and can be used in place of pumpkin in pies. From casseroles to pasta dishes, diced or shredded squash smoothly mixes its delicate flavor with other foods.
A simple, healthy and deliciously creamy autumn soup is a no-brainer even for a novice cook. Simmered in chicken or vegetable stock with an onion sautéed then tossed in the blender, for a light main course. Butternut squash plays well with a host of other foods, though. A sweeter soup results when an apple is added. For a more full-bodied version, cauliflower and roasted red peppers accentuate the flavor.
A winter stew made with pumpkin, onion and diced garlic is a winner on a cold day. Almost anything can go in, from canned chickpeas to chicken or beef. This stew is equally delicious when made vegetarian-style, substituting tofu or tempeh for meat.
The butternut squash soufflé style makes diners think they’ve died and gone to heaven. While the word souffle makes some cooks tremble, the butter souffle is sturdy enough to stand on its own. All you need is a few beaten eggs, some milk and just a little butter. For a sweeter, dessert version, sugar, cinnamon and nutmeg transform the dish.
When butternut squash is cut long and seeded, it presents the perfect cup for all kinds of stuffing. Rice and cheddar cheese are an option, although some cooks prefer a bread-based filling with chopped onion and herbs. Another filling idea uses ham and diced apples along with chopped walnuts.
There are as many pumpkin casserole recipes as there are cooks who prepare them. The pumpkin’s rich, dense flesh can be combined with any type of meat, although meatless versions are just as satisfying. Other greens like spinach, celery and parsnips work well. Tossing in a handful of cheese and finishing the casserole with buttery breadcrumbs makes it a meal.
This versatile veggie can also be pureed and added to sweetbread batter or mixed into muffin mix. Instead of pumpkin, many cooks have found that this pumpkin works just as well as a pie filling. There’s almost nothing the mighty butternut can’t do. It also works, raw and uneaten, as a decoration on the autumn table.
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