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What does Butternut Squash taste like? |
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#1 |
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Forum Member
Join Date: Jun 2005
Posts: 9,215
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What does Butternut Squash taste like?
If it's not too dumb a question that is!
I was fleetingly tempted to buy one in Sainsbury's last week where they were on special offer, and make a soup. But I thought it might be helpful to at least have an idea of what to expect in terms of flavour or something to compare it to.
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#2 |
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Join Date: Aug 2006
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Quote:
If it's not too dumb a question that is!
I was fleetingly tempted to buy one in Sainsbury's last week where they were on special offer, and make a soup. But I thought it might be helpful to at least have an idea of what to expect in terms of flavour or something to compare it to. ![]() |
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#3 |
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Join Date: Apr 2008
Location: Wallington, Surrey
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It makes lovely soup, I roast it with a few cloves of garlic, a sweet red pepper and a few sprinkles of chilli flakes. Then blend it, add water/stock to your own consistency. Mmmm
Ambles off to go shopping for a butternut squash |
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#4 |
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Join Date: Jun 2005
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Thanks for your replies, you've sold it to me!
I love swede and the soup sounds great. I will add it to my shopping list*. ![]() * assuming sem1 hasn't bought all the stock on his/her shopping trip!
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#5 |
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Join Date: Jun 2003
Location: Cornwall (ex-London)
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I've had it in restaurants (because they chuck it in vegetarian food a lot) and wasn't sold on it. So I'd be interested to hear how you fare, jojo. I love swede, as a side dish.
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#6 |
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Join Date: Sep 2008
Location: around
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swede mashed I like. Butternut squash - roasted or nothing. WIthout roasting and herbs I find the texture and flavour not nice at all. Also interested to know what you think
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#7 |
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Join Date: Mar 2006
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I love it cut into chunks with carrot, swede and onion (all cut in chunks) sprinkle with a little olive oil and dried herbs and garlic..........roast till cooked and a lovely caremalised colour....yummy veg.
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#8 |
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Join Date: Mar 2006
Posts: 30,072
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Squash is really nice made into wedges! The sweetness really caramelises in the oven. Mmm.
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#9 |
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Join Date: Oct 2009
Posts: 843
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Quote:
I love it cut into chunks with carrot, swede and onion (all cut in chunks) sprinkle with a little olive oil and dried herbs and garlic..........roast till cooked and a lovely caremalised colour....yummy veg.
I do the same, so tasty! |
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#10 |
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Join Date: Jun 2005
Location: Sunny Manchester
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I think it needs a roasting recipe to caremalise the sugars- roast wedges with brown sugar or honey or balsamic- slow cooked so the centre is gooey and not fibrous
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#11 |
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Join Date: Feb 2010
Posts: 123
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They make great soups, lovely colour. If you have some Thai curry paste you could try one of these from my blog:
http://live-love-laugh-and-eat.blogs...pkin-soup.html http://live-love-laugh-and-eat.blogs...thing-new.html |
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#12 |
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Join Date: Dec 2007
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Having grown up in Australia where pumpkin and butternut pumpkins (as we call them) are far more common honestly I love the stuff.
To me a roast dinner just isn't complete without pumpkin. Pumpkin soup is also the norm i use coriander with mine and a dash of sour cream when serving. |
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#13 |
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Join Date: Jun 2009
Location: Birkenhead, Merseyside.
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Is it possible to DESCRIBE the taste of any food to another person ?
I would say to the OP - Just go out and buy a butternut squash and cook it ! They're not that expensive !
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#14 |
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Join Date: Oct 2008
Posts: 11,503
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Butternut squash is delicious. Roasted, with a bit of olive oil and Rosemary, Nigella encapsulated it perfectly - "golden cubes of gorgeousness". 'Skin' on, too - the entire thing is extremely nutritious as well as tasty and textury.
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#15 |
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Join Date: May 2007
Location: London
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I find it tastes a little like sweet potato.
I love butternut squash roasted with garlic and red onion. I usually have it with roast dinners and finish the rest by mashing it with potato to put on top of a cottage pie. hmmm lovely. |
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#16 |
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Join Date: Jun 2007
Location: London
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Quote:
swede mashed I like. Butternut squash - roasted or nothing. WIthout roasting and herbs I find the texture and flavour not nice at all. Also interested to know what you think
BNS only nice for me when roasted otherwise its irky ![]() Roasted with cumin and chilli for chicken/beef is my favourite or Sage and onion for pork or rosemary and garlic with lamb. Sometimes swede can stay hard but BNS never does. |
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#17 |
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Join Date: Jun 2005
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Update: I bought one while shopping on Friday afternoon and I will be making a soup today!
And thanks for your continued descriptions
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#18 |
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Join Date: Jun 2005
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Update no. 2: I've made the soup!
I roasted the squash with onions and garlic and a sprinkle of chili flakes. When I took it out of the oven, I tried a bit of squash and liked it. ![]() Then made it into soup - however, I find the soup distinctly 'average'! So if I buy it again, I'll just roast it, although I like the idea of using it as a topping for a cottage pie too. |
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#19 |
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Join Date: Feb 2010
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Yes Jojo you must spice it up and don't add that much stock, otherwise it can be a bit boring.
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#20 |
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Join Date: Sep 2008
Location: Irvine
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I like to add some sweet potato and a red chilli or two to my butternut squash soup. It's my favourite, alongside swede and rosemary...
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#21 |
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I always add toasted and ground coriander seeds. I adds a bit of zing.
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#22 |
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Join Date: Nov 2009
Posts: 157
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it's a bugger to peel though, I did see the lovely Valentine Warner roast one, maybe it was pumpkin, same thing, and kept skin on, drizzle of olive oil, parmesan, salt n pepper
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#23 |
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Join Date: Mar 2006
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Quote:
it's a bugger to peel though, I did see the lovely Valentine Warner roast one, maybe it was pumpkin, same thing, and kept skin on, drizzle of olive oil, parmesan, salt n pepper
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#24 |
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Join Date: Apr 2008
Location: Wallington, Surrey
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Quote:
I like to add some sweet potato and a red chilli or two to my butternut squash soup. It's my favourite, alongside swede and rosemary...
Please!
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#25 |
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Join Date: Jun 2005
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Quote:
Yes Jojo you must spice it up and don't add that much stock, otherwise it can be a bit boring.
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