Butternut squash

Gold Member Joined: Jan 25 2011 Posts: 2087

I bought a butternut squash for the simanin.
what do I do with it? I will not put it in the chicken soup. I want to bake it, but how?
All I know is I have to put it in the microwave for a few minutes so it gets soft. Then I cut it in half and remove all the strings and seeds. And then what? I will not cut it into slices or chunks, its hard enough to cut in half.

I dont care about healthy. We like sweet.

Last time I tried making squash (a long time ago) I just poured on some maple syrup and I did not like the taste. Any other ideas?
I need exact recipe please Smile

Platinum Member Joined: Jan 01 2006 Posts: 48152

I have 2 recipes posted here, with frozen squash. I assume you can sub a fresh one, already baked.

Active Poster Joined: Apr 21 2010 Posts: 85

1 butter nut squash

1/2 cup sugar

1/2 cup oil

2 eggs (beaten)

cinnamon

here's what you do- peel and cut squash into chunks . boil until it's soft. drain.

add the rest of the ingredients mix it up well.

spread in pan and sprinkle cinnamon on top bake for about 25 minutes or untill the fork comes out dry.

it's a great kugel, we love it

Silver Member Joined: Jul 10 2008 Posts: 639

I make a butternut kugel that I also make into muffins sometimes.
Let me know if you want the recipe. Warning- it's not low fat at all.

Beginner Joined: Oct 31 2010 Posts: 19

I have a recipe that I love - just cut open the squash, drizzle with olive oil, sprinkle brown sugar and cinnamon (and chopped walnuts when its not for RH) and bake till soft (test with a fork). I actually dont microwave it first - I just get out a big knife and slice it into rings, which makes presentation beautiful. The only problem I have found is that the squash becomes discolored when reheated for the seuda. Does anyone have a solution for that?

Gold Member Joined: Jan 25 2011 Posts: 2087

Thank you Shore Very Happy

did anyone else even read my post?

I want to use this for simanim, not for a kugel. to use it for simanim it has to be recognizable in the original form. A kugel wont work here

I dont know how to bake it. that is the point of this thread. Any other ideas what spices to use?

Posted: Tue, Sep 27 2011, 12:44 pm Post subject: re: butternut squash

This is very simple way of prparing butternut squash, should meet all your requirement (simanim, sweet)
just roast in a foil--this way it becomes sweeter and easier to cut.

Wrap the whole butternut squash in aluminium foil, and bake in the oven for 2-3hours at 140-150C.
(You can do this on the bottom of oven while you're baking other things). Temperature is not strict--you can bake with lower temp but wil more time, and reduce time if baking at higher temp.

Turn off the oven, check to see if it's cooked through (unwrap foil, see if you can cut through with a knife). If it's cooked, you should be able to cut it very easily. If not, you'll need to cook a bit more.

Once it's cool to handle, cut in half, scoop out seeds/strings with a spoon and peel off the skin.
Cut into wedges or bite size. We usually serve as is, as butternut squash is naturally sweet, but with a sprinkle of cinnamon. If you want it sweeter, sprinkle brown sugar and heat through.

Posted: Tue, Sep 27 2011, 12:50 pm Post subject: Re: re: butternut squash

Posted: Tue, Sep 27 2011, 1:45 pm Post subject: re: butternut squash

You can also slice it into "smiles" with the peel on and roast with a drizzle of oil and any spices/sugar you want.

if your on ww its zero points Wink

(not counting sugar and oil)

Gold Member Joined: Jan 25 2011 Posts: 2087

what temperature do I cook it on? and for how long?

how much is 140-150C in Fahrenheit?

Senior Member Joined: May 23 2011 Posts: 126

we peel it with a peeler and then cut it into chunks. sprinkle lightly with either cinnamon OR small amount of kosher salt to bring out the sweetness of the squash. bake covered until soft. absolutely simple & delicious!

Senior Member Joined: May 23 2011 Posts: 126

fyi - we bake at 350 until soft - approx 45 minutes depending on size of chunks

Platinum Member Joined: Jan 01 2006 Posts: 48152

If you can't change the form and you like it sweet, that gives you very few options, OP.

Posted: Tue, Sep 27 2011, 11:44 pm Post subject:

I just slice/cut up and put under the chicken to bake.
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Beginner Joined: Jan 26 2011 Posts: 13

Just saw this - Yom tov is over, but might be able to help you next year Smile

My friend cuts in it have lengthwise, scoops out the seeds, and fills the seed cavities with jelly (any flavor - I think). She then bakes it covered until its very soft (time depends on the size of the squash).

It comes out delicious, sweet, and definitely retains the original shape Smile

Hope however you decided to make it this year came out good!