Comments on Eat, Lift, and be Happy.: Parmesan Butternut Squash

That sounds DELICIOUS! I just might have to do tha...

2012-01-02T06:24:51.707-08:00

That sounds DELICIOUS! I just might have to do that this week.

I love cooking with butternut squash. often I will...

2011-12-15T13:14:46.115-08:00

I love cooking with butternut squash. often I will just slat and oil it and plop in the oven. I also like to cube and put in a pot with 2 peeled sweet potatoes, 1 chopped onion and some carrots and basil. add 2 cups chicken broth and some water cook on med heat until squash is soft. put in food processor/blender. I take off some of the liquid so it a nice thick soup then add some nutmeg and a little cream put it back on stove for about 10 minutes it is a great soup (I have also added shredded chicken too)

Els-I've actually cooked a spaghetti squash in...

2011-12-11T21:13:19.249-08:00

Els-I've actually cooked a spaghetti squash in the microwave that way! Haven't thought about roasting it whole. Lately I've been using the pre-cubed stuff for convenience!

I usually serve naan with it, but if I'm serving it as a side instead of a dip I just serve it as is.

Thanks for this Neghar. I will definitely try it. ...

2011-12-11T09:31:18.066-08:00

Thanks for this Neghar. I will definitely try it. What do you serve to dip into it? Also, have you ever tried cooking the squash without cutting it? I learned that trick from a woman at the local market (we were talking spaghetti squash but should work with butternut): pierce it a bunch of times so steam can escape. And just put it on the baking sheet. It is much easier to cut once it is cooked.

from two nights ago, this is what i'll be doin...

2011-11-08T20:41:10.903-08:00

from two nights ago, this is what i'll be doing to butternut squash for the rest of my life:
peel and cut a large butternut squash into small cubes; cook in duck fat over medium-high heat until soft (add ras el hanout seasoning). cut some chicken sausage (i think i used TJ's garlic herb, two links) into smallish pieces, throw into skillet with squash. take a bunch of swiss chard (i hate chard! but trust me, it hides very nicely here) and chop somewhere between coarsely and finely. throw in skillet. cook, stirring frequently, until squash is browned and has the texture of cooked potatoes.

I just came across your blog today via Josh Hillis...

2011-11-06T14:13:16.626-08:00

I just came across your blog today via Josh Hillis's site - what a find! This recipe sounds great! I have a question, though: do you peel your squash?
Thanks!