Babaganoush with Butternut Squash as the main ingredient.

I grew some butternut squashes in my garden.All you have to do is boil the squash, mash it, and cook it down.Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time.If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy. Recipe by cafe-cafe

Sweet simmered kabocha doesn't go well with rice, so I made a simmered kabocha dish that does.Test the kabocha squash for doneness after 15 minutes of simmering by poking it with a bamboo skewer.Some kabocha squash can be tough. If the bamboo skewer doesn't go through easily, simmer for longer. Recipe by FarmersK

Quick and easy way to cook a butternut squash. Easy to peel and smash for Butternut squash pie.

I love the earthy yet creamy texture of the butternut squash and leaving the skin on gives more flavour and nutrition .

I made simmered kabocha squash with my golden ratio.This is very easy so I don't have any hints. If you want to make the kabocha squash lighter in color, reduce the soy sauce by 1 tablespoon.This golden ratio can be used for a lot of simmered dishes! Try your own variations to increase your repertoire! Recipe by Naomoka.

Yellow leaves, crisp air, apple cider and butternut squash soup. Autumn is here and I couldn't be more excited to curl up with a bowl.

I love sweet simmered squash myself... But my son doesn't like it.So I tried simmering it in soup, and it was a success.The cooking time varies depending on the variety of kabocha squash and how it's cut. It took me 7 to 8 minutes until it was tender this time, plus another 3 minutes to reduce the liquid in the pan. If you don't want to add oil, leave it out. Just cook the kabocha squash in the fat that comes out of the bacon! Recipe by Nanagukun

Made with the kabocha squash my daughter loves.Once the kabocha squash is in the pot, don't touch it.Place the kabocha squash into the pot so that they don't overlap.I didn't put it in the ingredients list, but I recommend adding a shake of ajishio (umami-mixed) salt just before you turn off the heat. Recipe by Yoshimorisanchi

Delicious! Its only been a year or two since I first tried butternut squash. I am glad I did!

I love simmered kabocha squash.I make it a lot, so I'm always thinking of tasty yet easier ways of cooking it.You can make this in about 10 minutes at700 W, but if you turn down the wattage to150 W and microwave it slowly, the sweetness of the kabocha squash is drawn out and it becomes more smooth, floury, and delicious.The best part about cooking kabocha squash in the microwave is that it doesn't fall apart as it does in a pan.If you let the kabocha squash rest for a while after cooking, it'll become even more delicious as the flavors penetrate it. Recipe by Stylish Mama

Wasn't sure how to prepare butternut squash, so I tried this and it was amazing! Of course, everything is better with bacon!