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cooking question
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how do you cook butternut squash, and what do you searve it with ?
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Halve the squash and take the seeds out, then cut into chunks. Dividing the halves of squash into thirds gives them a nice look. Oil a roasting tin, place your squash on it and drizzle over a little more oil. Then season - salt and pepper obviously but I like the extra zing of some fresh ground roast cumin and some cayenne pepper. Then roast to your preferred done-ness. Mine usually get about the same as roast potatoes (40 minutes) but they are large chunks and my kids like them soft.
Halve the squash and take the seeds out, then cut into chunks. Dividing the halves of squash into thirds gives them a nice look. Oil a roasting tin, place your squash on it and drizzle over a little more oil. Then season - salt and pepper obviously but I like the extra zing of some fresh ground roast cumin and some cayenne pepper. Then roast to your preferred done-ness. Mine usually get about the same as roast potatoes (40 minutes) but they are large chunks and my kids like them soft.
its great in a soup too...........
Peel the squash, use a potato peeler, it makes life alot easier and you don't lose lots of flesh.
Cut up squash, 1 onion , couple pieces of celery, put in a pan and cover with water [well covered], add tbsp curry powder, boil up and simmer till all veg is well cooked.
Blend , & season to taste
Great either hot or chilled, i sometimes add an apple as well , sounds odd but tastes' good.
Peel the squash, use a potato peeler, it makes life alot easier and you don't lose lots of flesh.
Cut up squash, 1 onion , couple pieces of celery, put in a pan and cover with water [well covered], add tbsp curry powder, boil up and simmer till all veg is well cooked.
Blend , & season to taste
Great either hot or chilled, i sometimes add an apple as well , sounds odd but tastes' good.
Hi A..Butternut squash
With a slightly sweet, buttery flavour and a firm texture this golden-orange fleshed variety is a popular choice. It has a pale creamy brown skin and is a similar shape to a rounded pear, butternut squash are 15-20 cm long.
Uses: Suitable for baking, roasting or boiling and mashing. Delicious in soups and risottos. Pur�ed butternut squash make a delicious baby food.
To prepare: Peel, remove the seeds and chop into chunks for boiling and roasting. For baking, leave whole and simply wash and pierce the flesh with a sharp knife.
To cook: Boil cubed butternut squash for 15-20 minutes or until tender. Roast chunks for 40-50 minutes at 200�C, gas mark 6, drizzled with olive oil. To bake a whole squash, cook for 1-11/2 hours at 200�C, gas mark 6 or until tender, peel and discard the skin and seeds and cut into chunks to add to dishes.
With a slightly sweet, buttery flavour and a firm texture this golden-orange fleshed variety is a popular choice. It has a pale creamy brown skin and is a similar shape to a rounded pear, butternut squash are 15-20 cm long.
Uses: Suitable for baking, roasting or boiling and mashing. Delicious in soups and risottos. Pur�ed butternut squash make a delicious baby food.
To prepare: Peel, remove the seeds and chop into chunks for boiling and roasting. For baking, leave whole and simply wash and pierce the flesh with a sharp knife.
To cook: Boil cubed butternut squash for 15-20 minutes or until tender. Roast chunks for 40-50 minutes at 200�C, gas mark 6, drizzled with olive oil. To bake a whole squash, cook for 1-11/2 hours at 200�C, gas mark 6 or until tender, peel and discard the skin and seeds and cut into chunks to add to dishes.