Any butternut squash recipes out there?

walrusegger

Looking for some ideas on standard or creative ways to egg butternut squash.

Hope everyone has an eggscellent weekend!

Ripnem

I simply cut'em in half and clean the seeds out. Hit both sides hard with Dizzy Dust and cookem at 350-400 for about an hour. then usually scoop it all out into a bowl, add the BUTTER and serve. Non Squash eaters love it. :laugh:

Smoke is good and you can help the cause with a little tent over them through some of the cook.

BENTE

split in half lenght wise

scoop out seeds

oil lightly

salt, pepper, cinimon,

egg split side up 350 for about 45 min @350 or until soft

scoop out and enjoy

that is how i usually do them..

Frank from Houma

Brown sugar, butter and cinnamon - egg at 350 till done


Pineapple head would work well

FearlessGrill

Here's one I think I've posted here before...

Roasted Butternut Squash with Mango and Sage Glaze (inspired by a recipe from Bon Appetit). Details on the cook are on our blog at http://www.fearlesskitchen.com/2008/10/recipe-roasted.html

1 butternut squash
1/4 cup mango juice
1/8 cup whipping cream
1 tablespoon butter, cut up
2 teaspoons orange peel
1 tablespoon dried sage

Preheat Egg to 375, set up for indirect cooking. Peel and seed the squash, and cut into 1/3" thick slices. Overlap slices in a baking dish, sprinkle with salt and pepper, and pour mango juice over the squash. Spoon cream over the squash, dot with butter, and scatter the orange and sage over it. Cook about 1 hour or until the squash is tender but still holds its shape and is slightly browned. Splash with a little extra mango juice and serve.



Enjoy!

-John

FearlessGrill

I didn't actually cook this on the Egg when we made it because it was December in Massachusetts and I didn't want to be outside, but it would work great in the Egg.

Mushroom and Butternut Squash Lasagne (inspired by a recipe from Bon Appetit)

Details on the cook posted on our blog at http://www.fearlesskitchen.com/2008/12/recipe-mushroom-and-butternut-squash-lasagne.html



1/4 cup butter
3 onions, chopped
10 ounces baby Bella mushrooms, sliced
1 large butternut squash, peeled and very thinly sliced
14 ounces white wine
4 tablespoons dried thyme
4 tablespoons fresh sage, sliced
32 ounces ricotta cheese
4 cups shredded Mozzarella cheese
2 cups shredded Arvina goat cheese
4 eggs
about 1/2 package no-boil lasagne noodles

Melt the butter in the saute pan, add the onions, and saute until soft. Increase heat to high, and add mushrooms and cook until tender. Season with kosher salt and black pepper to taste. Transfer to a bowl. In the same saute pan, combine squash slices, wine, thyme and 3 tablespoons of sage. Cover and simmer over medium heat until the squash is just tender, about 6 minutes. Uncover and cook another 5 minutes. Season with salt and pepper and set aside.

Mix ricotta, 2 cups of mozzarella, 1 1/2 cups of goat cheese and the remaining sage in a second large bowl. Add eggs and salt and pepper to taste. Prepare the lasagne pan with either oil or non-stick spray, your choice.

Preheat the Egg to 350 degrees, and set up for indirect cooking.

Spread about 1 cup of the ricotta mixture over the bottom. Arrange 3 noodles on top. Spread 1 3/4 cup ricotta on top of the noodles. Sprinkle with 1/2 the mushrooms and 1 cup of the remaining mozzarella. Top with more noodles, then with more of the ricotta mixture, the squash and the remaining mushrooms. Add more noodles, then top with the remaining ricotta mixture and the remaining goat cheese and any remaining mozzarella. Cover with oiled foil.
Bake covered for 35 minutes. Remove the cover and bake another 25 minutes. Let stand another 10 minutes before serving.

Enjoy!

-John