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Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
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We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
493
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Posted:
Aug 20, 2008 12:03 PM
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I have a recipe for stuffed squash that uses cooked sausage & apples for the filling. I think it's for acorn squash, but should work just as well with butternut. Let me know if you want me to find it -
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Michele from Kraft Kitchens
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879
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Posts:
255
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Posted:
Aug 18, 2008 5:06 PM
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Peggygattis,
If your looking for a recipe for something different than just baking-try this--it is really good
1 large onion chopped (1cup)
2 tablespoons olive oil
1 3 lb butternut squash, peeled, seeded, cut into 3/4' cubes
2 cups corn, thawed
1 small red bell pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded monterey jack cheese
2 tablespoons flour
1 1/2 cups heavy cream
1/3 cup plain dry bread crumbs
1/3 cup parmesan cheese
2 tablespoons fresh chives
Heat oven to 375. Butter 2 quart shallow casserole dish. Saute onion in oil in larg deep skillet over medium heat for 4 minutes. Add squash; saute for 4 minute. Add corn, red pepper, 1/2 tsp salt, pepper; continue to saute 2 minutes. Spread half into dish; sprinkle with half of the jack cheese. Top with remaining squash, then the jack cheese. Stir flour into cream until blended; pour evenly over squash. Mix breadcrumbs and parm cheese; sprinkle over top. Bake 40-45 minutes, until squash is tender and gratin is bubbly and lightly browned on top. Let stand 10 minutes before serving. Garnish with fresh chives.
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Posts:
1,106
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Posted:
Aug 18, 2008 12:43 PM
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Hi pEGGYGATTIS, I cook mine like AlabamCooking dose except that I don't put anything on it untill it's done, then I turn the cut cide up and put butter and brown sugar on it and return to the oven untill the two melt. I also fix acorn squash that way to.
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Posts:
66
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Posted:
Aug 18, 2008 6:52 AM
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Baked Butternut Squash
1 butternut squash
2 tbsp butter, melted
Salt
Pepper
Cinnamon
Nutmeg
Brown sugar
Cut squash in half and scoop out and discard seeds and membrane. Brush cut sides with butter then sprinkle lightly with salt, pepper, cinnamon, nutmeg and brown sugar. Place in a sprayed baking dish. Cover and bake at 350 degrees for 40 minutes. Uncover and bake 15-20 minutes longer until squash is tender.
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Posts:
1
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Posted:
Aug 17, 2008 4:51 PM
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NEED A RECEIP FOR BUTTERNUT SQUASH.
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