[egbert]

HI

Anyone know any nice recipes for squash - maybe with chicken?

As its so sweet Im wondering whether you can make squash cake as well? 

[lassemista]

We make a pasta sauce, cooking the squash in a little wine with seasoning, onions suchlike, then adding cream and wizzing - yum!
Andrea.

[Sharondp]

It makes a lovely risotto 

[valr]

It is nice cut into chunks and drizzled with olive oil and roasted with other veggies eg mushrooms sweet potato courgette, peppers .. quite mediterranean! You could eat it hot or mix with cooked cous cous and eat cold as a salad type side dish.
Saw a recipe on River Cottage once where they were cut in half then stuffed with something then baked... must see if recipe is online!

[Birdie Wife]

It is nice cut into chunks and drizzled with olive oil and roasted with other veggies eg mushrooms sweet potato courgette, peppers .. quite mediterranean! You could eat it hot or mix with cooked cous cous and eat cold as a salad type side dish.
Saw a recipe on River Cottage once where they were cut in half then stuffed with something then baked... must see if recipe is online!

I quite often do a similar recipe in the winter with chunks of potato, celeriac, garlic cloves, parsnip and pepper and chuck some decent sausages in there too. It all goes in a big roasting pan with a couple of springs of rosemary and lots of nice olive oil for 45 - 50 mins, turn once or twice during cooking to get even browness. Really easy and delicious.

[valr]

Now that sounds good!

[sheila]

Buttermilk Squash Soup Recipe

I used yellow summer squash here, but you can certainly substitute any green summer squash/zucchini. I also do a version with peas - also good with the cumin butter. And while we're on the topic, it's nice to have the cumin brown butter on hand, so if you think it sounds like something you might like make a double or triple batch of it.

    1 teaspoon cumin seeds
    1/4 cup / 2 oz / 55g unsalted butter
    fine grain sea salt

    3 tablespoons unsalted butter
    2 medium yellow onions, chopped
    2 medium garlic cloves

    1 pound / 16 oz / 450 g potatoes, cut into 1/4-inch cubes

    2 1/2 pounds / 40 oz / 1+kg yellow summer squash, cut into 1/2-inch slices

    4 cups / 950 ml good tasting vegetable stock
    1 cup / 240 ml buttermilk
    1 bunch of chives, chopped

In a frying pan over medium heat, toast the cumin seeds until they are fragrant. Just a minute or two. Use a mortar and pestle to pound the seeds into a fine powder. Alternately, you can use an electric spice grinder. Set aside. In the same pan melt the butter and cook until it's brown and gives off a deliciously nutty aroma. Remove from heat, stir the cumin into the butter along with a generous couple pinches of salt, then set aside in a warm place. You want the butter to stay liquid until you're ready to use it.

To make the soup, heat the butter in your largest pot or stockpot over medium-high heat. Add the onions, garlic, and a bit of salt. Saute for a few minutes, or until the onions start to get translucent. Stir in the potatoes and squash and cook for another 7-10 minutes, or until the squash starts to soften up. Stir in 3 1/2 cups of the stock (most of it) - the stock should just barely cover the vegetables. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, roughly another 25 minutes. Remove the soup from heat, puree completely with a hand blender, then stir in the buttermilk. If you need to thin the soup out with a bit more stock, you can do so. Taste and add more salt if needed. Serve each bowl topped with plenty of the cumin butter, and a sprinkling of chives.

[Moregin]

Try this:-

noit the healthiest - and loads of ingredients, but one pot and into the oven.

Roast Butternut Squash, peeled and diced
Sweet potatoes - peeled and diced
Red Peppers - diced
Red Chillies - to taste
Onions chopped
Celery Chopped
Garlic - chopped
Mushrooms
Chicken - Diced
Creamed coconut
Tinned Coconut milk
Ground almonds
Desicated coconut
Flaked almonds

Fry off the onions & celery until soft.  Add some chopped garlis and cook off.  Now add all the chicken stir around until opaque.  Now add all the veg, give a good stir, season (salt & pepper).  Then add the Creamed coconut and a wee drop of water.  Pop into an oven until the chicken and veg are cooked (this can be a quick dish or a slow dish - depending on what time you have available).  Finish off with some ground almonds, flaked almonds and a handful of desicated coconut.  If too dry add some of the Tinned coconut milk.  Heat through and serve with rice.