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

[ironed_orchid]

I mostly use pumpkin in savoury dishes, and butternut is one of the most versatile so I eat it often.

I love using butternut squash in a coconut cream based curry. I often make one with tofu or chicken, butternut, cauliflower, zucchini, and maybe some peas or other bright green something added toward the end.

Use the curry spices or paste of choice, I like to blend some yellow curry with red curry paste and add in some extra cumin and coriander. I'm going for more of a fragrant and warmly spiced dish than a super hot one.

Butternut does take a bit more cooking than other vegetables, so dice it into 1 inch cubes. First I usually fry the protein in the spices and aromatics, if using tofu you can remove it and set aside, or let it remain with the knowledge that it may fall apart. Then add the pumpkin and a cup of water, keep the heat up so it simmers along for about 5 minutes, and then add diced zucchini and cauliflower, and pour in a can of coconut cream plus a can of water. Bring to boil, then turn down to the lowest heat and let it burble for at least 15 minutes. Stir to make sure nothing sticks to the bottom, and when the pumpkin is soft but not disintegrating, add in any greens and cook for a couple more minutes.

Serve with basmati or jasmine rice.

[ironed_orchid]

In Australia, pumpkins are mostly (but not exclusively) used to make savoury dishes, so you might like to browse through some of the butternut recipes here and here.