What is your favorite way to eat Butternut Squash?

I just boiled it and salted with a little butter... mashed... How do you like it?

Like you said, except I use ghee instead of butter.  Sometimes I add a little maple syrup.

hehe - I haven't used up all the butter in the freezer! but Ghee is on the list to add to the arsenal of foods!

ooooooh maple syrup sounds good...

I like mine roasted in the oven. I wash the skin thoroughly, quarter it and sprinkle a touch of water on the chunks. I roast them in the oven 180 degrees for 45-60 min. Eat it warm or cold spooning the mashy flesh straight out of the skin.

I also like them added to a mixture of other root veggies, like parsnip, swede, carrots with red onion, garlic, thyme, olive oil and salt, for oven roasting similarly to the above. The only difference is that in this case I peel it and cut it into small chunks.

A third way would be as a soup. Just red onion sweated in ghee or butter, the squash, vegetable stock and salt. With or without a dairy thickener.

I am not eating it at the moment though as I am a Gatherer avoiding black dots.  

Hi,

I like vegetables as simple as possible, so...
Steamed, with :

no butter for me but olive oil !
or
with tomatoes,persil and olive oil
or
just with lemon juice

Quoted from Monti

hehe - I haven't used up all the butter in the freezer! but Ghee is on the list to add to the arsenal of foods!  

May want to convert that butter into ghee.

Here is how:

http://www.dadamo.com/B2blogs/blogs/index.php/2009/01/15/butyrate-and-ghee?blog=27

I had no idea I could make Ghee! That's Awesome!

Walnuts sprinkled over butternut squash is delicious.  

Well I make it into pies, roast it in the oven, cut it into wedges and roast it with olive oil and garlic and spices like in Jaime Olivers cookbook. Try foodnetwork.com and adjust the recipes to avoid the avoids(you get used to doing that).

One year when I had a CSA and was overwhelmed with butternut squash, I made a soup, a risotto, and a lasagne.

I like to make it in risotto also.  I have also had it roasted
with other root veggies as was already mentioned
but like to add celery root and parsnips. Yum!

Squash risotto . . . pure heaven!

I like it all sorts of ways. Roasted, steamed, mashed, made into soup, baked with sausage . . . any way you can think to make it, it's delicious!

My favorite way though is mashed with a little sea salt and ghee.

When you bake pumpkin, keep the skin on (washed like Sed said).  It keeps more flavour.  Love it steamed too with skin on and ghee on top.  

I prefer it baked. Since it is so hard to cut(only in half), it's better to roast it with the skin on. Then later you can add the fat(like butter, ghee, or oil).
For years, I never tried it as it looked so unattractive to me. Finally, I tried a small one & was surprised how good it was. Since squashes are fall veggies, it would be good to add this & acorn squash to the Thanskgiving menu. I had done acorn squash for years.
Since I can't eat wheat stuffin any more, I'll have to try some rice dish.  Last year I didn't eat stuffing & the meal just wasn't right! But I'm determined to be compliant!

Not as exciting as when we write our own methods, but there are a few delicious sounding ideas.

30 things to do with pumpkin/squash:

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article4853376.ece

Quoted from Sed

I also like them added to a mixture of other root veggies, like parsnip, swede, carrots with red onion, garlic, thyme, olive oil and salt, for oven roasting similarly to the above. The only difference is that in this case I peel it and cut it into small chunks.

A third way would be as a soup. Just red onion sweated in ghee or butter, the squash, vegetable stock and salt. With or without a dairy thickener.

I've been roasting sweet veggies for the last month, exactly as you said, but using shallots sometimes instead of onion. I can then take leftovers to work with me.

My other thing to do is to make soup.

I roasted acorn squash in the oven (cut in half and cooked skin up on a cookie sheet) and then mashed it and added ghee. So awesome!

I like to cut it into chunks and roast it with olive oil and salt.  I have made soup but the family didn't enjoy it so much.  I'd love to try the risotto.  

Quoted from Chandon

I've been roasting sweet veggies for the last month, exactly as you said, but using shallots sometimes instead of onion. I can then take leftovers to work with me.

My other thing to do is to make soup.

I roasted acorn squash in the oven (cut in half and cooked skin up on a cookie sheet) and then mashed it and added ghee. So awesome!

Yes, one day I must try the mashed squash, with some ghee. I had swede, celery root, parsnip, carrot, sweet potato mashed during winter months in the past, but I always enjoyed pumpkin/squash roasted the most. Spooning it straight out of its skin. Almost like a desert, a real treat any time!

I grate it as well as carrot, beet and parsnip, and cook this grated mixture along with onion, garlic and tomato paste to make it a vegetable-loaded pasta sauce for my "A" husband  

I bake it as Chandon does, skin up, then mash with ghee.  

Try with some ghee, cinnamon, a little salt. The sweetness of the squash goes really nicely with the cinnamon. No sugar added!

Peel it, cut it into 2" cubes, saute it (in ghee of course) with a cut up green apple and leeks. Let it caramelize a bit and then add stock. One of my favorite soups, sometimes I add turkey to it.

Im a bit confused here ...in Australia squash is called pumpkin ..and pumpkin is an avoid for B's ..unless the pumpkin stated in the ER4TY is the American pumpkin and the squash is actually a neutral and I can eat it?  

Quoted from gulfcoastguy

Well I make it into pies, roast it in the oven, cut it into wedges and roast it with olive oil and garlic and spices like in Jaime Olivers cookbook. Try foodnetwork.com and adjust the recipes to avoid the avoids(you get used to doing that).

So its a neutral for B's? Ive been avoiding it all this time because in Australia we call squash : pumpkin lol

This is the squash we are talking about, butternut squash (click on the words)it is different than pumpkin, you might want to google images for yourself in the future

I slice it in half, scoop out the seeds (putting seeds in a bowl and adding salt water to the bowl) then I place the halves of squash face-down in a baking dish and add 1 inch of water. Bake that, then let it cool. Then I scoop out the squash from the skin into a small baking dish, and add spices, then bake it again. Last time I made it I added cloves, ginger, and agave. Sometimes I add chopped apples sometimes before re-baking it.

I also separate the seeds from the stringy stuff after a while (I rarely get to it right away) and then toast the seeds in the oven with a little salt sprinkled on top. The taste is very similar to pumpkin seeds, but the seeds are smaller.

I cut squash into chunks, put into a bowl.... Mix together melted ghee, EVOO, a little sea salt and a few
drizzles of agave.....stir chunks of squash with glaze, season with pumpkin pie spices (cinnamon,
allspice, ginger) ... Place on baking sheet. Bake at 325 until tender.

This thread reminded me of something I've been wanting to try for a while.  I don't normally eat pumpkin, except back when I was off the diet and would gorge on pumpkin pie and whipped cream.  Anyway, I just now opened my can of pumpkin I bought, emptied half the can into a glass dish to heat, covered, in the microwave.  Mixed in maple syrup and cinnamon.  Pumpkin is a diamond, the other two are superfoods.  Yum!