[gardengran]

how do you eat yours? iv never tried them before so thought id buy one and if i like it il have a go at growing them next year, thing is i dont know what to do with it now      

[Yorkie]

My two standard ways of eating them is either to chop them up and roast them, or chop them and make soup (either pre-roasted or not).

Yum.

[Aunt Sally]

I've only tried them roasted  :puker:  :puker:  :puker:

[DD.]

Roasted with onions!

[agapanthus]

Roasted with other root veggies, olive oil, chillies and balsamic vinegar!!!

[jennyb]

flavour goes well with goats cheese.

[compostqueen]

Jamie's pumpkin muffins  

Pumpkin pie is lovely  

I love them roasted with loads of garlic, chilli and olive oil or with lots of other veggies. Gorgeous  

[compostqueen]

oh I forgot, squash mash  

[muntjac]

Roasted with other root veggies, olive oil, chillies and balsamic vinegar!!!

 blooming luvverly innit

[Space_Cowby]

the problem we always have in our house though is to peel or not to peel before roasting.

Curious as to what you all do

[gardengran]

looks like it gonna be roasted   will do it tomorrow with onions carrots and sweede olive oil garlic and chillis...see how it goes down with the family...thank you  

[compostqueen]

If I'm just roasting pumpkins or squash on their own for say a soup I wouldn't peel. You can peel after they've cooked and cooled but if it's for a tray of roast veg then I would peel first cos you don't want to be peeling your roast veg when you want to be dishing them up with the rest of the roasty veggies

Roasting your pumpkin or squash in chunks with chilli, garlic and drizzled with olive oil does give a better depth of flavour to your soup.

[kezlou]

Butternutsquash Soup

1tbsp olive oil
1 Butternut squash (BNS) raw, peeled and chopped up
1 Carrot
1 Onion chopped finely
1 potato (optional, i used it to thicken soup up sometimes)
2 cloves of garlic  ( i sometimes use  four as i love garlic)
1 - 2 pints of water  / stock which ever you want. I generally use water which i've drained from boiled veg.
Salt and pepper to taste.

Fry oil,onion, carrot, potato and garlic, when soft add BNS and fry for a few mins.
Add stock / water and boil down until BNS is soft, add salt and pepper to taste.
Now you can either mash / blend the soup to get lumps out or you can just leave as is straight out of the pan.  
Serve and scoff down like monsters!
In total it takes about 30 mins to make inc prep and seconds to eats.

I use the same recipe for pumpkin soup but i add coriander / cumin to the mix to make it more spicy.

Enjoy!

[peapod]

im going to try that..im getting into making soups at the mo

thanks kez  

Paula

[wighty]

Baked buttternut, onion and parsnip gratin.

cook 1 squash diced and 3 parsnips diced until tender.  Drain.  Saute 1 onion until soft and add 1 tsp curry powder.  Add parships and squash and mix.  Oil a shallow tin and put squash etc in pour over 10 fl oz double cream.  Melt 2 oz butter and add 2 slices of bread made into crumbs.  Top dish and bake 30 to 40 mins 350 f, 180 c or gas 4.