The Butternut is a squash variety, grown throughout Central and South America as well in the Caribbean – separate from pumpkins or “winter squash”, which originate in Mexico. A vegetable that is a very good source of vitamin B; shoots and flowers contain calcium, phosphorus and iron. The fruit is prepared by removing the skin, stalk and seeds, which are not usually eaten or cooked. However, the seeds are edible, either raw or roasted and the skin is also edible and softens when roasted. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. Butternut squash and Acorn squash have been known to cause an allergic reaction called Contact dermatitis in many individuals, especially in food preparation where the squash skin is cut and exposed to the epidermis.
These vining, tendril-producing plants can grow quickly to a very large size, and are covered with huge, lobed green leaves that are coarse, hairy and can irritate the skin. Like most cucurbits, separate male and female flowers appear on the same plant. These blossoms are large, golden yellow, trumpet-shaped and pollinated by bees. The male flowers open first on the vine, followed by the female flowers, distinguished by bulbous ovaries at their bases which develop into mature fruits following pollination. A typical butternut squash plant will produce 6-8 squash that can reach 2-4 pounds each.
I got this recipe from my friend Monsoon. Click here http://akamonsoon.wordpress.com to see it on her blog and to check out some of her other recipes. This is a great autumn vegetable. It takes a while to prepare, but it’s so yummy, it’s worth the effort. Butternut Squash and Pecans are a combination destined to go together. Hold on one minute while I try to gather words to describe how delectable this is. Ooooh my God, what a great flavor! It is so sweet, so creamy and highly nutritious. The taste of this smooth, beautifully mild Casserole will make your eyes roll back in your head. But you know what? Even if you’re not a devotee of butternut squash, I wholeheartedly encourage you to spend some time in the kitchen getting acquainted with this vegetable, because it’s worth it. So here’s the final product.
4 butternut squash, whole small ones (to garnish)
3 cups mashed butternut squash
1/2 cup of milk
1/2 cup of butter
1 cup of sugar
1 tsp. of vanilla
2 beaten eggs
1 cup of sweetened flake coconut
1 cup of chopped pecans
1 cup of brown sugar
1/2 cup of flour
1/3 cup of butter
Preheat oven to 350. Mix all the ingredients above with an electric mixer and then place in a casserole dish (mixture will be somewhat soupy). In a separate bowl, mix together the topping ingredients. A dough blender works best. Once thoroughly mixed, add topping to the casserole and bake for 35 minutes until set. I hope you enjoy it as much as I do!
2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
Salt and freshly ground pepper
extra-virgin olive oil
1 medium onion, finely chopped
1 large clove garlic, minced
2 tsp curry powder
2 TBS fresh ginger (or 2 tsp dry)
6 cups water
1 c. unsweetened coconut milk
1 c. half and half
Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
Meanwhile, in a large soup pot, caramelize onions in a little olive oil (5-7 minutes). Add the garlic, ginger and curry powder and cook another minute until fragrant.When squash is done, blend squash with the 3 cups of water and onion/spice mixture until smooth (may need to be done in 2-3 batches). Return puree to soup pan and add coconut milk and half and half. Simmer over moderately low heat for 5 minutes to combine all of the flavors. Add salt/pepper to taste. Ladle into bowls, top with a garnish of toasted coconut and enjoy!