Butternut Squash recipe

Lifestyle Parenting, Household Affairs and Cuisine corner
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How can I make it attractive for my 16 month old? recipes please

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Re: Butternut Squash recipe

What is it called in Urdu?
Is it kaddu

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Re: Butternut Squash recipe

I used to cut it into chunks roast it with spices, a tiny bit of salt, cumin powder, and the tiniest amount of chilli powder.

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Re: Butternut Squash recipe

I think kaddu is different , I dont know what its called in urdu though ..

any other recipes please? I have tried the above mentioned one previously and it seems he doesnt like the spices anymore :frowning:

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Re: Butternut Squash recipe

Hi CB :waves: I would steam it with a bit of salt and pepper and add a teaspoon of sugar. Then mash it mixed with butter.

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Re: Butternut Squash recipe

ok that sounds doable , I will prepare it the way you suggested MissF and report back . I hope the little one likes it

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Re: Butternut Squash recipe

I cooked it but desi people did not like it due to its sweetness!

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Re: Butternut Squash recipe

^ You need stronger green chilies!
I like it very much, mashed with green chilies, tomato, onion, and ginger. But it is a pain to peel.

CB, as oven baked fries, maybe?

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Re: Butternut Squash recipe

^ anyone have adult butternut squash recipes? lol, as in soups, etc that you have tried and it tastes good?

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Re: Butternut Squash recipe

El Topo, i have tried the fries way of presentation. he finds them good enough to play with and poke them in the ears and nose but not good enough to eat :frowning: got a really picky toddler with me !

Gave him the squash today prepared by the same method as Miss F suggested and he kind of liked it. We will see if he sticks to it . But for now, he looks sorted . Thanks Miss F :))))

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Re: Butternut Squash recipe

I have an Afghan recipe for butternut that I make quite regularly.

Borani Kadoo (Braised Butternut)

Ingredients

1 (3lb) butternut
1½ cups vegetable broth
3 Tbsp olive oil
3 tomatoes, roughly chopped
4 cloves garlic, minced
2 Tbsp sugar
1 tsp ginger, finely chopped
1 cup full fat Greek yoghurt
½ tsp garlic, finely chopped
1 tsp salt

**Pumpkin can be used in the place of butternut.

Method

  1. Cut the butternut into quarters, remove the seeds, peel and cut into thin strips.

  2. Heat the vegetable broth in a large frying pan on medium-high heat and add the butternut. Keep a close eye on the butternut, stirring every few minutes, so that all the pieces are exposed to heat.

  3. Add the ginger, stir well, cover the pot with a lid and allow the liquid to absorb and thicken. This takes approximately 10 minutes.

  4. While this is cooking, heat the olive oil in a saucepan over medium-high heat. Add the tomatoes, garlic, and sugar. Stir well, turn the heat to medium-low, and allow to cook until the flavours infuse the oil and the tomatoes caramelise a bit (but be careful that it does not burn). This takes around 7 to 10 minutes.

  5. Pour the tomato mixture evenly over the butternut. Cover the top with aluminium foil and cook over low heat for 20 minutes or until the butternut is tender and can be easily pierced with a fork.

  6. Mix the yoghurt, ½ tsp finely chopped garlic and salt in a bowl and stir for a minute or so until it is smooth and creamy.

  7. Place the butternut onto serving plates and top with a generous dollop of yoghurt. Serve with pita bread or naan.

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Re: Butternut Squash recipe

It does not taste like kaddu, luki or kansi phal(indian pumpkin)!

It taste good in chunks in a flafel and houmous wrap.

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Re: Butternut Squash recipe

Kansi phal (indian pumpkin)

Butternet squash