Butternut squash?

[jennielynn1970]

3-4lbs butternut squash
6 apples, peeled and diced(Macintosh work best)
6 cups chicken broth
1 large onion, diced
2 Tbsp veg. oil
1/2 - 1 tsp allspice
1-2 Tbsp cinnamon
1/3 to 1/2 c. maple syrup
1 tsp white pepper
1 tsp salt
3/4 c. heavy cream

Prick squash with a fork all over, then wrap in plastic wrap and microwave about 3-4 minutes to get skin tender enough to take skin off with a knife. Cut up squash into small pieces, and take out the seeds and nuke until very soft.

In a large pot, heat oil. Add onions and cook till transparent. Add apples and cook until soft. Add squash and chicken broth. Bring to a boil, reduce heat and simmer for 45 minutes. Add spices and adjust seasonings with maple syrup and salt. Cool completely. Puree in an emulsion blender or a food processor, adding the heavy cream to give a silky smooth consistency.

[jennielynn1970]

Southwestern Roasted Chicken & Squash

4 tsp. olive oil, divided
2 tsp. lime juice, plus lime wedges for serving
1 tsp. honey
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. salt, or to taste, divided
freshly ground pepper to taste
21/2-3 ? lbs. bone-in chicken pieces
3 cups cubed (3/4 “ pieces)butternut squash
2 medium onions, peeled and cut into ? “ wedges(2 cups)
1 Tbsp. coarsely chopped fresh cilantro or parsley(optional)

Preheat oven to 425. Coat a large roasting pan(or large baking sheet with sides) with cooking spray. Mix 2 tsp. oil, lime juice, honey, cumin, paprika ,chili powder, 1/8 tsp. salt and pepper in a small bowl. Remove skin from chicken; trim fat. Rub chicken pieces with the spice mixture and place in the center of the roasting pan. Bake, uncovered, for 20 minutes.
Meanwhile, combine squash, onions, remaining 2 tsp. oil, 1/8 tsp. salt, and pepper in a large bowl; toss to coat. When chicken has roasted for 20 minutes, place the squash mixture in the roasting pan around the chicken pieces. Bake, uncovered, until the chicken is cooked through and vegetables are tender, turning vegetables twice, 40 or more minutes. Sprinkle with cilantro or parsley, and serve with lime wedges.

[Karen]

Yes, it microwaves very well, if you are in a hurry. Just cut it in half - I usually quarter it - remove the seeds and gunk, and microwave until soft. Then you can throw it in a mixer bowl, add a little cinnamon and a bit of butter if you want, and mix it all up. Yum!

[Freedom]

It is very hard to peel when raw. If you can bake it first (or microwave it), the skin will come off easily. in fact, that is one sign it is "done!"

I like to cut in half length wise, clean out the seeds etc. Place skin side up on a pan, bake. When done, turn it over, using a knife put some gashes, and put butter, cinnamon, brown sugar or all 3! Let is soak in a bit through the gashes.

Then you can peel it and chunk it and serve as a side dish; or peel it and mash it up.

[beeniesmom]

Wow thanks everyone for the recipes and the preparation instructions.
I will probably make it tomorrow for lunch or with dinner.

[Daisy and Delilah]

I was talking to my sister last week about cooking squash. We don't know much about squash in my family for some reason. At least, not the winter ones. What does the butternut squash look like? How about acorn and some of the other ones? We tried for a long time to figure it out and we never came to a conclusion.

[beeniesmom]

Here is a picture of the butternut squash I bought today.

[jennielynn1970]

Found this pic with info

[jennielynn1970]

Hubbard on top, Red Hubbard in middle, there's a butternut on the bottom row, and I think that's a blue hubbard too on the bottom.