What to do with all this squash? Part V

17 Nov

A Winter Squash Series: Butternut Squash (3 Ways)

by Francine

Squash is plentiful, long lasting, festive and somewhat of a puzzle. It can be difficult to get through it’s sometimes-thick skin and figure out what to do with it. I decided to figure out this puzzle by picking up four wee squashes at the farmers’ market a few weeks ago. I’ve been researching each one and looking for recipes that are more than cut in half, scrape seeds, bake and top with butter. Stay tuned to find out what I did with each squash, as well as some fun facts.

Winter Squash family photo

I’ve had lots of fun with Butternut squash since I bought the little one, pictured above, back in late September. I turned the little one into a surprisingly savory dish with walnuts and vanilla using a recipe I found on Simply Recipes.A photo of Butternut Squash with Walnuts and Vanilla

Feeling inspired, I got a huge Butternut squash from a local squash grower and turned it into a wonderful soup that used peanut butter (!). This soup was featured on a River Cottage Everyday episode, and it was so good that (brother) Luke decided to teach the recipe at his cooking class.

The third recipe (for yet another huge Butternut) used tahini and lemon juice; it turned out to be to be surprisingly rich and filling. Also we discovered that this dish (from Smitten Kitchen) tastes best right after it’s made…the coldness of the fridge takes away some of the lovely flavors.

A photo of Nutty Butternut Squash SoupAll three recipes are uniquely tasty. I happily recommend each one.

Butternut Squash with Walnuts and Vanilla from Simply Recipes

Nutty Butternut Squash Soup from River Cottage Everyday

Warm Butternut Squash and Chickpea Salad from Smitten Kitchen

Happy making and eating!

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11 Responses to “What to do with all this squash? Part V”

  1. Julie November 17, 2011 at 9:01 pm #

    Delicious recipes. I am sad that squash season is coming to an end!

    • realocalcooking November 18, 2011 at 5:06 pm #

      Me too! Fingers crossed the squash we have will hold up for a bit since we’re keeping it in our cool basement.

  2. glutenvygirl November 18, 2011 at 5:31 pm #

    I’m so glad I found this blog! I have a butternut on my counter at the moment…yum!

    • realocalcooking November 18, 2011 at 6:11 pm #

      Perfect! If you like peanut butter, I highly recommend the Nutty Butternut Squash soup…just make sure you use natural peanut butter with no extra un-natural things mixed in. I’ve been craving this soup (again!).

  3. The Daily Apple November 25, 2011 at 10:53 pm #

    I’m so glad I came across these recipes! Lately I’ve been roasting butternut squash with sweet potatoes and a little oil, salt and pepper because the two pair together really well (and just posted the recipe today)…but I’ve been looking for more ways to use it. I can’t wait to try the soup and squash with walnuts and vanilla!

    • realocalcooking November 26, 2011 at 5:55 pm #

      Roasted orange vegetables sound good (and the color is amazing!). I love the Nutty Butternut Squash Soup…I hope you try it and love it too. :)

  4. serena November 26, 2011 at 5:14 pm #

    love your little blog! I have 17 bags of myster squash in my freezer (found your blog looking for a recipe). The seeds were for a delicata, but thats not what they turned out to be! I have a pic of them here http://www.etsy.com/shop/thebitsybeau?ref=seller_info if you are interested :)

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