Butternut Squash Hasselbacks with Indian spices | Rebel Recipes (2024)

FAQs

How does Jamie Oliver cook butternut squash? ›

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

When is butternut squash in season? Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.

Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).

You can either roast butternut squash in its skin, halved, or cut into wedges. It can be served stuffed as a stunning main, as a simple side dish, stirred into risottos, pasta or salads, or blitzed into a soup. By peeling and dicing, the cubes of squash will become more caramelised, with plenty of texture.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding. It might stimulate the bowels too much.

How to hack butternut squash? ›

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

Just like other squashes such as courgettes or pumpkins, dogs can eat butternut squash. In fact, butternut squash is one of the most nutritious and delicious fruits for dogs and it's perfectly safe for them to eat regularly.

You will need around a pound of butternut squash per person. It is rather heavy, and you will trim off the skin, seeds, and stem. So even though it seems like a lot, it will all work out.

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

If vegan try a rice / veggies casserole or couscous or pasta. Chicken or turkey or pork goes well with butternut squash.

What to Serve with Butternut Squash Soup. Enjoy this soup as a starter, side, or main dish. When I'm making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad.

Sweet, moist and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes—or, some say, butterscotch. Because it's so dense, you get more servings per fruit than you might with other squash varieties. The rind is edible (once cooked), but it's more commonly peeled away.

The butternut squash ravioli would also be delicious with a drizzle of olive oil, balsamic vinegar, salt, pepper, and grated Parmesan or pecorino cheese. To make it a full meal, pair it with crusty bread or rosemary focaccia, roasted veggies like broccoli or Brussels sprouts, or an autumn salad.