Try layering slices of the squash with sliced apples, a little brown sugar and butter, then bake it until it's all tender. Yummy!

Kate

I've mixed it with potatoes, white and sweet together, and a little olive oil and Italian seasoning, then roasted. I love combos, so you could use other hard veggies, like carrots or parsnips too.

Cut it in half, clean it, and rub it with butter (or margarine). Bake at 375 degrees for around 30 minutes. Then stuff it with pulled pork and continue baking for another 30 minutes. Brush some barbecue sauce on top and serve.

Thanks for the suggestions. Kate, I tried the apples and butternut but just as I thought, he didn't like it. Fawnridge, I will try that one next, he loves pulled pork so maybe he would like that better. Katkin, I will try that one too. I still have some that I didn't cook. If he doesn't like any of these, I guess they will be "just for me", yummy.

Sharon, you can make a chicken stew or soup depending on what DH likes. Same ingredients, onions, celery, butternut, potatoes and whatever else you have at hand and like. For soup you add more stock, for stew you can thicken with some flour.

Silvia

Here's a book about hiding good veggies so your DH can get it in his dinner without knowing it, lol.
I used to be a picky eater so you need to respect his food choices but as long as there aren't allergies involved it can't hurt. IOW if he doesn't know it's squash he won't mind.

Hint: one way to hide veggies is by puree-ing them and adding to sauces like tomato marinara, cakes, cookies,breads (like pumpkin or zucchini bread) etc. By putting the veggies in places that match the color (camouflage) you get all the benefits and none of the "yuk -I hate squash" comments.

Here is a link that might be useful: hide the veggies recipe book

imagardener2, thank you for the link. I have put squash in stews and soups and he didn't mind or notice that. I have just roasted some for me and made him something else. He is a gravy and mashed potatoes kinda guy. Not my favorites but I will eat them. We do eat alot of salads, even better when they come from our garden.

If he likes mashed potatoes, cook them until soft and mash them with butter, milk, salt and pepper, maybe he'll like that. Or add them to mashed potatoes, of course the color will give them away, but maybe it's the texture he's looking for, not so much the taste.

Just remember folks, vegetables are not food. Vegetables are what food eats.

Sharon

You probably got a DH that is just like Ricky, lol

Last night I watched an episode in the Food Network and I remember it today with your question and also with Kate's apple in the recipe.

I made today with my winter squash and some of my last tomatoes.

I roasted both things at 325 and ate them just like that. Ina from the FN made it into a soup that look like mashed potatoes, that is also Katkin recipe.:o)

After I ate them, I decided to take a picture, and if he does not like it, you will!

Silvia

Does he like sweet potatoe casserole? If so you can sub squash for the sweet potatoe.
Me I like to boil and mash.
Good luck and if you have any left overs I'll be glad to take the left overs!

BUTTERNUT SQUASH PINEAPPLE BAKE

3 c. mashed, cooked butternut squash, drained
1/2 c. brown sugar
1/4 c. butter, melted
8 oz. can crushed pineapple, with juice
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
1/3 c. chopped walnuts or pecans
1/3 c. golden raiins

Preheat oven to 325°. Butter a 2-quart casserole dish and set aside.
Stir together butternut squash, sugar, melted butter, pineapple, raisins, cinnamon, vanilla, and nutmeg.

Mix well and pour into casserole dish.

Sprinkle with chopped nuts and bake for 40-45 minutes.

Serves 4-6

BUTTERNUT SQUASH PIE

1 unbaked pie crust
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 t. ginger
1/2 teaspoon salt
15 oz. cooked squash (strained)
1 1/2 cups evaporated milk
2 eggs, beaten
1/4 c coconut if desired

Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.
Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer.

Store in refrigerator.

There are always butternut squash french fries and you sprinklr them with a little salt and then toll in cinnamon suar.

Here is a link to a site that has other recipes, some similar to the ones I was raised on. Linda

Here is a link that might be useful: good recipes

sharbear - While I would gladly give my life to defend your right to eat squash so should you choose, I will not let squash, in any form or substance, pass my lips (*). This has been my personal policy since a boy, when my late mother, an afficiando of all things squash, tried (and failed) to make me eat it.

"What is food to one, is to others bitter poison".
Lucretius (96 BC - 55 BC), De Rerum Natura

(*) - goes double for okra

scents from heaven, those recipes sound delicious, thank you.
Billbrandi, yes I know, he will probably never like it...just like I don't really like gravy, garlic mashed potatoes are good without it.

LOL!! what is it with guys and vegetables? Talk about deja vu! I have yet another suggestion for the butternut squash - use it instead of pumpkin in Thai Pumpkin Soup. I spice mine up with Thai hot peppers when I can get them - or just be generous with the cayenne pepper. There are a gazillion versions of this soup - all good, but my favorite is a combination of solid pack pumpkin, mango necter, coconut milk, fresh ginger and lemon grass and chicken stock. Whiz in a couple tablespoons of peanut butter and hot peppers to taste. It may be too exotic for a meat and potatoes guy, but I freeze single portions in baggies so I can have it any time I want. cora

Silvia, thanks for the pictures, that looks and sounds yummy to me.
Corar, I don't know what it is about men and veggies either. LOL!
Stuartwanda and Katkin, I haven't ever mashed them but hey, it's worth a try.

My housemate does not like tomatoes but he adores my stewed tomatoes, okra and tomatoes and is even eating slied tomatoes on his sandwiches and he is now an avid suash eater. Linda

This is one of my favorite recipes! My DH, my 2-year-old, and my picky dad all love it:

http://www.marthastewart.com/recipe/quinoa-pie-with-butternut-squash

And it looks absolutely gorgeous.

My whole family loves butternut squash soup. I cut the squash in half, brush with melted margarine and roast until very tender. Then scoop it all out of the shell, and put into a large soup pot. Saute a couple of chopped onions until clear & tender, throw in the pot with the squash, and add chicken broth to cover. Simmer for 15 minutes or so, stirring in some Caribbean Jerk seasoning, then puree the whole potful (I use an immersible blender and puree right in the pot). Serve with a dollop of sour cream and another sprinkle of Caribbean Jerk seasoning, and YUM.

You can adjust the thickness of the final soup by adding a bit more chicken broth, if you like it a bit thinner. It's velvety, and very good. Also low in calories if you use low-fat or fat free sour cream. And best of all, it's EASY.

Marcia