Butternut Squash, a vase shaped winter squash has a sweet nutty flavor similar to a sweet potato. Butternut squash, known as Butternut Pumpkin in Australia, is a versatile winter squash variety. This fruit can be used in place of sweet potatoes in Thanksgiving side dishes. Steam it, bake it, sauté it, or puree it for soup. Butternut squash is a tasty vitamin-packed fruit.

Butternut squash can be served in a sweet recipe or a savory one which incorporates other bold flavors coordinating with the squash's nuttiness.

This guide page provides information on how to cook butternut squash.

Choose a butternut squash about two pounds in size. Squash soup recipes vary in methods of cooking the squash. One simple method involves cooking the squash in large chunks. Clean the outer skin and simmer the winter squash over a medium heat until tender. Once the butternut is tender, it can be used to make an Apple and Squash Soup, pureed for a Cream of Butternut Soup, or utilized in the following Curried Butternut Soup recipe.

Ingredients

• Butternut squash
• 5 cup chicken or vegetable broth
• 1/2 cup walnuts
• 1 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cook squash as described above using the broth for the cooking water.Let the squash cool in the cooking water to absorb more flavor. Peel the squash, and set aside saving the cooking water. Chop walnuts finely. Mix squash, walnuts, curry, salt, and pepper and process in a blender or with a mixer until smooth. Add the squash mixture to the saved pot of cooking liquid and simmer over medium heat.

Vegan soups and meals are gaining in popularity and butternut squash adds a flavorful option to the list of recipe choices. This soup combines strong flavors of the squash and garlic with the soothing soup taste from coconut milk.

Ingredients

• 1 large onion, chopped
• 3 medium cloves garlic, chopped
• 1 TBS chopped fresh ginger
• 1 tsp turmeric
• 1 tsp curry powder

Heat 1 tablespoon vegetable broth in medium soup pot. Sauté onion in broth over medium heat until translucent. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well.

• 1 Butternut Squash
• 3 cups vegetable broth

Peel a medium butternut squash and cut it into chunks. Add squash to sauteed vegetables and mix with broth. Bring to a boil. Reduce heat and simmer uncovered until squash is tender, about 10 minutes.

• 1 cup canned coconut milk
• salt & pepper to taste

Place in squash mix in blender and add coconut milk. Depending on blender size this may need to be done in small batches to prevent being burned. Blend until smooth, about 1 minute. Thin with broth if soup is to thick. Season to taste with salt and white pepper. Reheat if needed.

Using butternut squash in sweet potato recipes adds a variation in taste to the recipe. For this recipe only the stem of the butternut vase is used. Save the seed cavity for another recipe.

Cut the stem into 1 inch chunks and peel. Place squash pieces in a shallow baking dish. Cover with Walnuts or Pecans chopped in small pieces. Sprinkle with brown sugar until the squash is covered and gaps between the pieces are filled.

Cut a stick of butter into pats and place over top of squash pieces. Sprinkle with several tablespoons of water. Cover with foil. Bake at 350 degrees for 1 hour. Top with marshmallows and put back in stove until melted. This candied butternut squash casserole is a favorite with children.