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

[lilacsigil]

I've only ever once eaten squash as a sweet dish, and that was pumpkin pie from an American friend!

I make a soup with it most often:

Cut squash in half and roast, cut side up, in oven for about an hour until the flesh is fragrant and soft. Scoop out flesh and discard skin and seeds.

Fry onions or leek in olive oil until soft (and garlic cloves if using), then add pumpkin and any chopped vegies you have on hand (I usually add carrot, parsnip and celery, sometimes zucchini or roast capsicum) plus about helf the weight of the pumpkin in roughly chopped potatoes.

You can also add about half a cup (dry) of yellow split peas or red lentils if you like - soak overnight or boil them to slightly soft consistency before adding. This is optional but adds a nice texture and some protein.

Add a bouquet of herbs tied with string (I usually use sage, rosemary and thyme but anything that goes with pumpkin is fine) and enough water to just cover everything.

Simmer until potato is soft, about 90 minutes. Remove herb bouquet, blend soup to desired consistency, eat with sour cream or plain yoghurt. Freezes beautifully.