thought you could eat butternust squash raw. but I tried a bit and it made my mouth feel funny. I guess not, so why are there recipes for it?

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I sometimes grate a little and put it in salads but it's not a great favorite of mine. It is fine to eat raw though if you like it.

I like to make it into a risotto with raw almond cream and mushrooms.

*drool* sundancer that sounds sooooo good lol !

...Jodi, the banana eating buddhist

Mmmm, that DOES sound good, Sundancer!

Sharrhan:


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I love it juiced with carrots, it's divine

also it does well as pasta in the spiraliser.

bit of a bugger to chop up though.

Sundancer, I think I speak for us all when I ask you to share that recipe...

maybe I bought the wrong kind of butternut squash. I really wouldent eat this one raw. Are there different types

Hellokitty,

There are mature and non-mature ones. It depends on what hemisphere you are in, as far as the age of butternuts at your market goes. So called Winter squash is frequently picked in autumn and then "stored" for as many as six months. It's great for cooking, at that age, but a bit, um, tough on the palate and tummy raw. Fresh is the key word, here.

I agree with Tamukha -- they need to be relatively fresh -- eaten in October or November. They store longer, but for raw, you want that sweet, nutty, buttery flavor.

Okay, the recipe: I first made it using a recipe from Ani Phyo's book Ani's Raw Food Kitchen, then tweaked it to my liking. (BTW, her book has some great recipes).

The day before, soak 1/4 cup almonds overnight and rinse in the morning.

For the actual prep, slice and marinate some mushrooms. I like crimini and maitake best, and I like a lot, but an average amount would be 1/2 cup. The marinade I use is 1 t. miso, 1/2 t. raw soy sauce or Braggs, 1 T. water and 1 T. olive oil. Marinade them for 10 minutes or so.

Peel and cut a small or 1/2 medium butternut into chunks and process it until in rice sized pieces. Put it in a big bowl and set it aside for now.

Now make the cream: Puree a clove of garlic and the almonds in the marinade juice from the mushrooms and just enough water to process them into cream. I use my Magic Bullet for this. Add a little more olive oil to thicken it and salt and pepper it to taste.

Mix the cream and the mushrooms in the butternut. Garnish with scallions. This will serve two or three and is the best winter comfort food!

Works well blended.

Butternut Squash Soup
Butternut squash, chopped
2 Garlic Cloves
Cayenne
2-4 cups Water
Optional: Dash Salt

Or if you like it sweet, you can take this recipe and use the squash instead. With or without garlic.

Sweet Potato Soup
Sweet Potatoes peeled & chopped (blend 1st)
½-1 Apple peeled & chopped
1-2 Garlic cloves
1-2 cups Water
Blend. Add a dash of Salt & Cinnamon on top.

Simple Raw Recipes & Health Tips

Works fine for soup or made into rice ...with a nice strong dressing

but..personally..dosent digest great for me..so dont eat it! if its fine for you..enjoy!

thanks Sundancer