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Foodie thread ... eating your vegetables

eloisel

eloisel

Forever Empress E
Got a bag of already washed and cut up butternut squash to cook in a microwave bag. Confession: I don't recall ever eating butternut squash before. Trying to get more veggies high in Vitamin A in to my diet. Plus, butternut squash is good for all my health issues.

What do you eat on butternut squash? Can't have salt.

How about pepper? Sour cream? Butter?
Cheese? Ketchup? Cinnamon?

What vegetables taste good with butternut squash?
 
My ex fiancee prepared it by halving it and baking, then we ate with a little butter. Depending on your tastes, sweet or salty, butter works and also a little bit of cinnamon sugar. The kids liked it with marshmallow, yuk.

I would never recommend cooking things in the microwave and I avoid it where possible, as the effect of microwaves on the taste and nutritional value of food is disastrous.
 
Chocolate is a legume...

Max-Brenner-210x300.jpg


& the microwave is useful for small little cut potatoes with garlic and butter b4 oven roastin...nom.nom
 
butternut squash tastes very similar to sweet potatos, so that you can basically use it for every sweet potato recipe.

I like my butternut squash best like this:
Cut a small butternut squash apart, lengthwise and remove the seeds.
Make deep incisions in the fles, crosswise, but mind not to pierce the peel.
Brush the halves on the cut sides with butter and sprinkle with salt, pepper and thyme.
Bake in the oven - with the cut sides facing upwards - until almost done, occasionally basting them with butter.
(support the halves with aluminium foil, so that they lie exactly horizontally. This way the juice won't run out)

In the meantime, mix a beaker of thick sour cream or creme fraiche with salt, pepper, thyme and a handfull of coarsely grated parmesant cheese.
When the squash is almost done, spread this mixture over the surface of the butternut halves, fill the rest in the seed cavities and bake until golden brown.

(This recipe also works very well with sweet potatos)


Another possibility for Butternut squash is using it in a vegetable curry
 
I think I'm going to steam cook in the microwave the bag of washed and cut up butternut squash I already have and eat some of it with parmesan cheese and some of it with butter and pepper. If I like the squash and can tolerate it, then I will get a fresh whole butternut squash and make a casserole with it.

The soup/stew idea sounds promising too.
 
I'm more of a zucchini guy myself (pun 85% not intended).

If a Chinese take-out joint doesn't list it, sometimes I'll special order chicken & zucchini in brown sauce. You can only eat broccoli so many times...
 
The Call Of Nature said:
butternut squash tastes very similar to sweet potatos, so that you can basically use it for every sweet potato recipe.

I like my butternut squash best like this:
Cut a small butternut squash apart, lengthwise and remove the seeds.
Make deep incisions in the fles, crosswise, but mind not to pierce the peel.
Brush the halves on the cut sides with butter and sprinkle with salt, pepper and thyme.
Bake in the oven - with the cut sides facing upwards - until almost done, occasionally basting them with butter.
(support the halves with aluminium foil, so that they lie exactly horizontally. This way the juice won't run out)

In the meantime, mix a beaker of thick sour cream or creme fraiche with salt, pepper, thyme and a handfull of coarsely grated parmesant cheese.
When the squash is almost done, spread this mixture over the surface of the butternut halves, fill the rest in the seed cavities and bake until golden brown.

(This recipe also works very well with sweet potatos)


Another possibility for Butternut squash is using it in a vegetable curry
Click to expand...

I've eaten it baked and actually prefer it to sweet potatoes or yams. I don't care for either of those but I'll eat a baked squash...
 
I didn't like sweet potatoes or yams until my cousin found a very tasty sweet potato casserole recipe.
 
I am searching for wheat free gluten free bread made with brown rice instead of white rice to use in stuffing/dressing for Thursday.

Anyone have a tasty breadless stuffing recipe?

I am considering using rice.......brown or wild rice....won't be the same tho.
 
This sounds good:
2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
1/2 cup chopped celery
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced (combo of different mushrooms)
1 (5 ounce) can water chestnuts, drained and sliced
1/4 teaspoon garlic powder or more to taste
2 eggs, beaten

Prepare instant long grain and wild rice according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
Place ground pork sausage and ground sage pork sausage in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, and set aside.
Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender.
Season with garlic powder.

I think I'd drop the water chestnuts if I were making it for me.
Put some brown gravy on that and some cranberry sauce and a Parker House roll on the side. Asparagus spears with almonds would work with that too.
 
There is a pumpkin pie in my fridge. Pumpkin is a vegetable and it is high in Vitamin A. Win. Win. Win!
 
I have a butternut squash right now and here's what I plan on doin with it.

Cut the bell off, (the part with the seeds) save that and roast it later with some mini pumpkins (butter SnP, brown sugar)
Take the main part, peal it and cut it into battonet shapes (1/4 in x 1/4 x 2 inches) along with parsnips, potatoes, carrotes, sweetpotatoes and otther root veggies AI have,
season with olive oil, SnP, italian herbs and spread them out on a sheetpan and roast them, turning them once,
and eating them with the rest of dinner.

Elsie, if you can't have salt, get some other umani flavot in there. Soy sauce or mushrooms worl.
Something that brings out the flavor and savoryness.
Cheese!
 
butternut squash soup is so versatile I make it at least twice a month - and by changing the seasonings make it a completely new soup: add curry/apples/carrots for a sweeter one, or ginger and cream the way Cinch described for a bit of warmth, or fresh thyme and garlic from my garden to make it more savoury. One of the few foods that's inexpensive, delish AND good for you!
 
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