The advantage of butternut squash is quite simple – it can be used for both savoury and sweet dishes! Therefore, when you have some butternut you do not have to restrict yourself to serving it as a vegetable accompaniment to a meal, or as that old favourite, butternut soup. It can in fact be part of the main meal or a dessert as well. Here are some ideas on how to use butternut in meal.
Butternut, beetroot and sweet potato chips have become the new healthy choice instead of potato choice. These can be made either the same way as potato by frying in oil, or for the healthier option, slice it thinly and bake in a hot oven until crisp and dry.
Appetisers or starters
Butternut soup as already mentioned is a big favourite for starters. The usual way is to make the soup with cream, but the alternative is to keep it uncreamed and add spices like cinnamon, chilli, or cumin for a very different taste. Butternut can of course be substituted for pumpkin in pumpkin soups. Try a traditional pumpkin soul with butternut and tomato instead of the quantity of pumpkin, and add a teaspoon of sugar to cut the acidity of the tomato.
Butternut stuffed with savoury mince or curried chicken and baked in the skin in the oven is an unusual main that looks interesting and different. You can choose whether you would like to scoop out the skin and mix with the stuffing, or leave the flesh on because in both instances it will still be cooked and ready to eat with the main protein ingredient.
Butternut, brown lentils and tomato cooked together as a one pot meal is easy, quick and nutritious – add bay leaves and turmeric to spice it up.
Make a mince pie the usual way but cover the top with chopped butternut and drizzle with olive oil before baking – quite different than the usual! Sprinkle a bit of fresh chopped parsley over as well.
Bake a carrot cake but substitute the carrot with grated butternut and add half a teaspoon of turmeric to the dough to get a lovely golden colour.
Make muffins but add some mashed butternut to the dough. Serve with butter and cream. Sounds inedible, but try it!
Pumpkin fritters made with butternut instead and doused with cinnamon and caramel sauce is a sly way to sneak in a vegetable in the meal – just watch the size of the sauce helping!
There are many more ways to use butternut creatively. Just let your imagination run free!