butternut squash?

 I got a butternut squash from the farmers market today cos I have heard how wonderful
they are... and I have 0 recipies for it... anyone know some good ways to prepare this?

Thanks in advance =)

I got this recipe on here, made it one night and it is DELICIOUS !!  It tasted like a cross between sweet potatoes and pumpkin pie filling.. YUMMO !  I think I'm going to make it for Thanksgiving this year in place of sweet potatoes.   Enjoy !

RICOTTA BUTTERNUT SQUASH

 

INGREDIENTS:
1 Lg Butternut Squash
2 Tbsp Margarine (I used "I Can't Believe it's not Butter)
3 Tbsp Splenda Brown Sugar
1 Tsp Cinnamon
1 Cup Fat Free Ricotta


DIRECTIONS:
1. Pre-Heat oven to 350 degrees.
2. Cut squash in half lengthwise, and scoop out all seeds and membrane.
3. Place both pieces of cut squash face down on shallow baking dish.
4. Add Water to baking dish to about 1/2" depth.
5. Place in oven for about 1-1/2 hours or until squash is very soft.
6. Remove from oven, and carefully scoop out cooked squash into mixing bowl.
7. Add 1 C FF Ricotta, 3 Tbsp Splenda Brown Sugar, 2 Tbsp Margarine, 1 Tsp Cinnamon.
8. Beat with electric mixer until it reaches the consistency of mashed potatoes.  (Add a little skim milk if too thick).  Serve
9.  Serving idea:  For a sweet dessert like treat, spoon into small ramikens and top with a dollop of Fat Free/Sugar Free Cool Whip.  Enjoy!!

I roast mine in the oven the exact same way as the above poster and then I scoop it out and ma**** all up in a bowl, add some real butter, salt and pepper and just 1 tbsp of brown sugar splenda and it's delicious.   

You can also make a really good butternut squash soup that is very nice at this time of year.

Butternut and Pear Soup

Ingredients

• 4 tablespoons butter
• 2 medium onions, diced
• 1 medium butternut squash peeled, seeded and cut into 1-inch pieces
• 4 pears, peeled and chopped into roughly 1-inch pieces
• 1-quart low sodium chicken stock, or enough to cover
• 1 sprig rosemary
• Heavy cream
• Salt, freshly ground black pepper and granulated sugar

Directions

In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and coo****il squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste

just steam it, butter salt and pepper    or try vegit   yummy