Help me make butternut squash edible to me

[rachelmanija]

I have two butternut squashes (hard-skinned yellow squash), delivered to me as an emergency substitution for something I actually like. I can't return them because coronavirus, I don't generally like squash, and my neighbors don't want them.

My exception to the squash hate is when it's a savory dish that tones down the sweetness. The only time I've ever liked pumpkin was a savory dish I had at a banquet in Taipei with, I think, dried shrimp. Please suggest to me a savory dish, ideally some kind of Asian, which I can make with this squash.


I do not have dried shrimp, but I do have fish sauce and furikake. I don't have pureeing equipment.

Comments

[oyceter]

This is probably for After the Plague (whenever that is), but I looooove pumpkin stir fried with salted egg yolks, and I'm pretty sure it would be fine with butternut squash. This recipe looks pretty close to how I try to make it: https://allasiarecipes.com/recipe/pumpkin-salted-egg-yolk/

This one looks like more effort but sounds delicious: https://eatwhattonight.com/2016/04/crispy-salted-egg-yolk-pumpkin/

I guess if you were really ambitious you could try to make your own salted eggs? https://www.kawalingpinoy.com/salted-eggs/ I have never tried making them, but now I'm sort of tempted.

...Although hopefully by the time they would be done brining, you will have had the chance to just go buy them in an Asian supermarket!

[rachelmanija]

Although making salted eggs the traditional way sounds like an interesting project and the resulting eggs are said to be better in taste and texture, I don’t think I’d be messing around with anthills anytime soon.

LOL.

Hmm. I'm tempted to try making salted eggs myself, but all things considered I probably will end up waiting till I can buy them at the market. Though if this goes on for long enough I will either go to a market anyway, or get desperate enough to try making them.