Butter nut squash is a type of winter squash having a sweet, nutty flavor similar to the taste of a pumpkin. It is a large oblong-shaped vegetable which grows on a vine. It is made of orange fleshy pulp that is held by yellow skin. When it is ripe, it becomes orange - the riper it gets, the deeper the orange colour and it gets sweeter and richer in flavor. The seeds can also be consumed whether raw or roasted. In Australia and New Zealand, the butter nut squash is called Butter nut pumpkin.
This can be used to create a number of delicious meals. It can be used in the following ways:
Roasted
Pureed and used to make soups
Grilled
To make casseroles
To make bread and muffins
Here are a few recommendations of meals that can be prepared with butter nut squash.
#1 - BUTTER NUT CASSEROLE
The first thing to do is to cook a butter nut squash.
Ingredients:
3 cups cooked butter nut squash, crushed and drained
½ cup granulated sugar
¼ melted butter
8 ounces mashed pineapple with the juice
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts (pecans can also be used)
Tools:
Casserole dish
Bowl
Directions:
1.Preheat oven to 325°
2.Use butter to grease a casserole dish and place it aside.
3.Mix the mashed butternut squash, sugar, melted butter, mashed pineapple, cinnamon, vanilla and nutmeg together in a bowl.
4.Combine thoroughly and pour into the greased casserole dish.
5.Scatter the walnuts on top.
6.Put in the oven and bake for approximately 45 minutes.
#2 - BUTTER NUT SQUASH PUDDING
Ingredients:
1 ½ cups butter nut squash cooked and mashed
2 eggs
14 ounces evaporated milk
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 teaspoon vanilla
Tools:
Whisk
Mixing bowl
1 ½ quart baking tin
Directions:
1.Preheat oven to 325.
2.Crack eggs and pour into mixing bowl. Use the whisk and whisk the eggs until thoroughly blended.
3.Add the squash and beat the mixture until smooth.
4.Add the remaining ingredients and stir thoroughly.
5. Pour the mixture into the baking tin and place in the oven. Bake for about 45 minutes or until a skewer is inserted and emerges clean. For best results, set the baking tin in a larger oven-proof pan with water 1 -2 inches deep.
#3 - BUTTERNUT SQUASH FRIES
Ingredients:
1 medium-sized butter nut squash
Pinch of salt
1 tablespoon olive oil
Tools:
Sharp knife
Foil paper
Baking sheet
Directions:
1.Preheat oven to 425 degrees.
2.Peel your butter nut squash, remove the seeds and slice the squash into long strips to make fries.
3.Spread foil paper over a baking sheet and spray with non-stick spray.
4.Arrange the slices on the sheet in a single coat.
5.Drizzle with olive oil and a little salt to taste.
6.Put in the oven and bake for 45 minutes. Fries should be lightly brown, crispy on the outside and moist on the interior. Serve when hot.
The best procedure to draw out the taste is by roasting it. Use a vegetable peeler and get rid of the skin then cut the squash into cubes. Drizzle with olive oil and season with salt and pepper. Roast on a cookie sheet for approximately 40 minutes. Serve as a side dish. You can also mash or puree the roasted squash in a food processor and add it to your favourite soup.
Article Source: http://EzineArticles.com/?expert=Sadie_Backhurst
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