Oct 13 16 10:39 PM

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It's the season for winter squash. This year I grew some, for the first time ever. Two plants yielded some 20 butternut squash, probably more, I've  given some away. I have been cubing it and roasting in a hot oven, after mixing the cubes with melted butter, brown sugar, a bit of salt, and some type of spice, like cinnamon,  or a little cayenne. I roast until it starts to caramelize. 

I'm delighted to have a stack of these waiting for me in the basement. I know I've made butternut squash soup, and would be interested in your good suggestions.
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#1 [url]

Oct 20 16 10:37 AM

I like butternut squash, but I'm more fond of it in savory dishes rather than sweet.
I make a picadillo with it http://www.food.com/recipe/caribbean-chicken-picadillo-in-tortillas-161362 (The filling is good without the tortillas)
and often substitute it for sweet potatoes in things like http://www.food.com/recipe/tasty-tandoori-sweet-potatoes-415193
I've also used it place of pumpkin in soups and black bean-pumpkin chili

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#2 [url]

Oct 23 16 3:04 PM

I love to make butternut squash soup with a twist, besides your normal things like onion and celery, I like to put in ginger, cayenne pepper, cumin, curry, Jack Daniel's, lemon and fresh sage. What do you like to put in yours?


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#3 [url]

Oct 28 16 4:27 AM

I've done the fresh ginger version , also http://www.food.com/recipe/apple-butternut-squash-soup-86727 . I like your suggestion of using instead of sweet potatoes.  I bet it would be great in this recipe which I really like, http://www.food.com/recipe/sweet-potato-and-chorizo-tacos-512463 . 

I'm perfectly happy just roasting them. Need to pick the last two, which are small, and will be just enough to make a side dish.

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