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Sweet and Versatile Vegetables
Already fairly sweet, butternuts get even sweeter when cooked and commonly have their sweetness enhanced with things like cinnamon, sugar, and nutmeg. Butternuts are also scrumptious when prepared as a savoury dish, with feta or a sharp cheese, garlic and sage.
It tastes good whatever you call it
Squashes are true natives of the New World and found everywhere throughout both North and South America. In Australia the butternut squash is called the butternut pumpkin, and it tastes just as good, whatever you call it.
Traditionally used for soups and flavoured breads, they're also perfect for cakes, breads and pies, salads, fabulous side dishes and wonderful in a curry.
What's in the butternut
- Vitamin A
- Vitamin C
- Vitamin E
- Potassium
- Fibre
Butternuts
When Buying a Butternut
- Look for a nice vibrant colour
- Rap it to check for a hard shell
- Feel up your butternut for a dense, heavy feeling when you lift it
Roast butternut with sage leaves in a lightly oiled dish
Butternut, Parsley and Sage Soup
Butternut, Parsley and Sage Soup
What you need
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut
1 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups chicken stock
What you do
Melt butter with oil in large pot over medium-high heat.
Add onions, parsley, and sage and saute till onions are soft.
Add butternut and coarse salt, and saute till butternut softens.
Add garlic, stock and bring to boil. Reduce heat, cover, and simmer until butternut is very soft, about 25 minutes.
Cool slightly.
Working in batches, puree soup in blender, allowing some texture to remain.
Return soup to pot. You can thin with stock, if you like. Add pepper and salt to taste.
You can make this the day before. Just pop it in the fridge when it's cooled a little.
30 Recipes for Pumpkin, Butternut & Squash
Pumpkin, Butternut & Squash: 30 Sweet and Savory Recipes
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30 super recipes from classic Pumpkin Pie to exotic and exciting dishes. All the recipes have glossy, mouth watering photos, you'll want to immediately start cooking them all.
Butternut Glam
Weaning in progress
summer squash
slide em! dice em!
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Butternut and Ginger Dollop
1 kg (about 2 lb) butternuts, peeled, seeded, and coarsely shredded (5 cups)
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon sea salt
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon cayenne pepper
1 bunch scallions, finely chopped (2/3 cup)
What you do
Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well.
Chill the mixture, covered, tossing occasionally, for at least 2 hours and up to 2 days.
More wholesome healthy veggies
Rub butternut with oil & garlic before roasting
Look and Learn - Butternut Tips & Tricks
On the Menu at Cafe Porridge
Fetching RSS feed... please stand byStuffing a Butternut
Bushels of Tomatoes and Squash in Market:Buy at AllPosters.comButternuts are the perfect size and shape for stuffing; scoop out the seeds and fill with any stuffing of your choice.
Pop the filled butternut in a steam bag and microwave for 3-4 mins on high or place in a colandar of boiling water and steam till soft.
Feta Stuffing
* 200g feta cheese, (about 1/2 lb) crumbled into small lumps
* thick slice of butter
* 1 medium garlic clove, finely chopped
* a little olive oil
* salt and freshly ground black pepper
* a good handful of torn basil leaves
Rub butternut with garlic & parmesan cheese before baking
In the Microwave
To microwave, arrange the 2 halves of a peeled and seeded butternut in a shallow microwave safe dish, cut-side up. Cover, and cook on full power for about 8 minutes or until tender.
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Food Lensography
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I love Food : Lensography of the Kitchen
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I seem to have a lot of lenses on food. Probably because I enjoy it so much. Once I cooked all the time for my growing children and grow they did .. they grew so big that they all left. Now they can cook for themselves, and I can cook just for the pl...
Leave a cheerio for the humble butternut ....
TopStyleTravel wrote...
Love, love butternut squash! Great recipes here. You can eat it so many ways. I use a little as a thickener for my stew instead of flour. To make butternut squash easier to peel, I partially roast it to soften the skin.
Posted March 14, 2009
LetaRussell wrote...
Butternuts and squash in general abound in Australia and we love to eat them. I look forward to trying some of these yummy recipes. Your food lenses are so enticing!
Posted October 03, 2008
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