I am looking for a butternut

I was thinking, I see you post alot about recipes and maybe you could sell food to try supplement income or even consider putting together your best recipes in a book- just a thought.

Canned pumpkin is often butternet squash so any thing you can do with pumpkin you can do with this squash. A pie, a pudding or a soup are what come to my mind.

Here are some of my own that you can use either butternut or acorn squash or even a combination of both in, as they seem to compliment each other quite well: Gingered Acorn Squash Soup Ingredients: 2 acorn squash 1 medium onion 3 cloves garlic 1 tablespoon fresh ginger (minced) 2 to 3 cups chicken broth (or vegetable broth) 2 cups cream 1/4 cup brown sugar 1 teaspoon allspice 1/8 teaspoon white pepper 1 tablespoon margarine, butter, or oil of choice salt to taste Directions: Cut the squash in half and remove the seeds. Peel and chop into bite size pieces, and then set it aside. Dice the onion and garlic. In a large sauce pan saute onion, garlic, and minced ginger in oil until onion is clear and translucent, but not browned. Stir in broth (starting with 2 cups), brown sugar, allspice, salt, and pepper. Add squash to mixture. Add up to 1 cup more broth if needed to cover squash. Bring to a boil, reduce heat and simmer for about 20 to 30 minutes or until squash is tender. Transfer soup to a food processor in small batches, blending until pureed. Put pureed soup back in pan and slowly stir in cream. Heat through and serve. You can substitute lowfat milk or half and half for the cream to make a lower fat version of this soup as well, though it will not have quite as rich a taste as the original recipe. Curried Butternut Squash Soup Ingredients: 1 large butternut squash 1 medium onion 3 cloves garlic 2 teaspoons curry powder 1 teaspoon cumin 1/4 teaspoon white pepper 2 to 3 cups chicken OR vegetable broth 1 tablespoon butter, margarine, or oil of choice 2 cups cream salt to taste Directions: Halve the squash and remove seeds. Peel and cut into bite size pieces. Chop the onion and garlic. In a pan large enough to hold soup, saute onion and garlic in oil until onion is tender and clear. Stir in broth, starting with 2 cups, curry powder, cumin, and pepper. Add squash and bring mixture to a boil. Add up to 1 cup more broth if needed to cover squash. Reduce heat and simmer over medium heat for 20 to 30 minutes until squash is tender. Transfer soup in small batches to a food processor or blender and puree until smooth. Put pureed soup back in pan and add cream and salt to taste. Heat through and serve. This recipe can also be adapted for a lower fat version by substituting either lowfat milk or half and half in place of the cream, though it will not yield as rich of a taste in the final product. Acorn Squash and Pear Soup Ingredients: 1 large acorn squash 2 pears 1 medium onion 2 cloves garlic 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 1/8 teaspoon white pepper 1/4 cup brown sugar 2 to 3 cups chicken broth 2 cups cream 1 tablespoon butter or margarine whipped cream for garnish (optional) Directions: Cut squash in half and remove the seeds. Peel and chop into 1 inch pieces. Peel, de-core, and chop pears into bite size pieces. Chop onion and garlic. In a pan large enough to hold the soup, saute onion and garlic in butter or margarine until onion is clear and tender. Do not let it brown. Stir in broth, starting with 2 cups (you can add more later if necessary to cover the squash and pears), nutmeg, cinnamon, allspice, pepper, and brown sugar. Add squash and pears to mixture. Bring soup to a boil, reduce heat and allow to simmer for 20 minutes or until squash and pears are tender. Transfer soup to a food processor or blender in small batches and puree until smooth. Put soup back in pot and stir in cream. Heat through and serve. Garnish with a spoonful of whipped cream if desired. You can also alter this recipe to make it lower in fat content by substituting either lowfat milk or half and half for the cream. Hope they help you out and you enjoy them. My family likes them, even the kids...lol.

When someone is sick, I think soup is the one what we should think about.

My Grandma's neighbour made her some which tasted so delicious. She added sweet potato and squash together, with salt, pepper, garlic, and a few other spices for taste. She said it was originally a lentil and potato soup but didn't put in the lentils and used squash.