Butternut Squeshes

Quote from: "Lynne"

I have a confession :oops:

I think I am the only person in the world that hates butternut squash.

ive never tasted one before. I have had marrow and dont like that.

Nothing like Marrow Zak - firmer and "meatier", much more like a sweet potato in texture and they have a lovely flavour. It actually is buttery and nutty.

If you like roasted vegetables, chunks of BNS (as we hep cats call it) are a really nice addition. It also roasts well on its own, with a few chilli flkaes, black pepper and toasted pine nuts (mmmmmmmmmmm!).

It also makes a fantastic soup - warm and hearty on a winter's day with some crusty bread. Even better when zinged up with a little cayenne.

i like em . i peel n chop them into 1.1/2 ich chunks . olive oil n any other veggies all chopped rough some rosemary n other herbs  onions etc .n just roast em fer n hour or so with ya chuck .give em a turn over a couple times during cooking

Either peel & cut squash into chunks or
Cut into large chunks and bake for 15 mins.

Fry 2 onions in sunflower oil slowly for 10 mins
Add butternut chunks
Add enough stock or salted water to whizz up in a blender
Always add some cumin powder.
Finally, thin down as necessary.  I prefer the soup thick.
You may add orange juice for variation.
Simmer for 5 mins to let the flavours mingle.
Add a dab of butter for poetic purposes.