Butternut Squash

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kellyandpiggies

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I've never tried one before, so got it earlier.

Only............ what do I do with it? LOL
 
Dont ask me! I do know that Butternut Squash soup is ment to be nice!

Mary
 
Pre heat the oven to about 190.
Peel it - this is the hard bit to do. chop it up into either chunky bits (potato wedge size - maybe a bit bigger) - get rid of the seeds.
Put butternut squash in to a baking tray (pref metal) and drizzle with olive oil or veg oil. Sprinkle with a bit of rock salt if you have it - if not normal will do. Give it a shake to cover all the bits with the oil. If you have rosemary growing put a sprig of this in the tray too - you don't need to chop it up or anything. Roast for about 40 mins till done like roast spuds. What time do you want me round?!
 
hils78 said:
Pre heat the oven to about 190.
Peel it - this is the hard bit to do. chop it up into either chunky bits (potato wedge size - maybe a bit bigger) - get rid of the seeds.
Put butternut squash in to a baking tray (pref metal) and drizzle with olive oil or veg oil. Sprinkle with a bit of rock salt if you have it - if not normal will do. Give it a shake to cover all the bits with the oil. If you have rosemary growing put a sprig of this in the tray too - you don't need to chop it up or anything. Roast for about 40 mins till done like roast spuds. What time do you want me round?!
Click to expand...

haha pick me up on the way Hils
 
You can also bake them whole. Takes about an hour IIRC.

Place the whole squash in a roasting tin/casserole dish and bake at approx 190C (lower if you have a fan oven)
After about 45 mins, when it is cooked through but not too soft, cut it in half, scoop out the flesh, leaving enough behind so the skin makes a nice shell. Cut the removed flesh into chunks and then put it back into the 'shell' mixed with any or all of the following: walnut pieces, cooked chestnuts, mushrooms, blue cheese, green pepper, courgette......(experiment to taste!)
Sprinkle with herbs/black pepper/sea salt and drizzle with olive oil, then return to oven and bake for another 15 mins
 
hils78 said:
Pre heat the oven to about 190.
Peel it - this is the hard bit to do. chop it up into either chunky bits (potato wedge size - maybe a bit bigger) - get rid of the seeds.
Put butternut squash in to a baking tray (pref metal) and drizzle with olive oil or veg oil. Sprinkle with a bit of rock salt if you have it - if not normal will do. Give it a shake to cover all the bits with the oil. If you have rosemary growing put a sprig of this in the tray too - you don't need to chop it up or anything. Roast for about 40 mins till done like roast spuds. What time do you want me round?!
Click to expand...

LOL - I'll try that thanx! :) I take it, you like?!

sammyroo said:
You can also bake them whole. Takes about an hour IIRC.

Place the whole squash in a roasting tin/casserole dish and bake at approx 190C (lower if you have a fan oven)
After about 45 mins, when it is cooked through but not too soft, cut it in half, scoop out the flesh, leaving enough behind so the skin makes a nice shell. Cut the removed flesh into chunks and then put it back into the 'shell' mixed with any or all of the following: walnut pieces, cooked chestnuts, mushrooms, blue cheese, green pepper, courgette......(experiment to taste!)
Sprinkle with herbs/black pepper/sea salt and drizzle with olive oil, then return to oven and bake for another 15 mins
Click to expand...

Thanx, I'll be trying that one too, hopefully when the first has turned out good! :)
 
I've never had one either and I do fancy trying it. I guess it's like a sweet potato.
 
I prefer sweet potato too but butternut squash comes a close second - let us know how it goes H78
 
i bought a butternut squash about 2 weeks ago just for something different......i cut it up and roasted it with some spuds and carrots. I dont think i cooked it right because the spuds were lovely, and the carrots were cooked just right but the squash, was....well....just that, squash. It had turned to mush! Tasted ok though, just looked awful :)

Gave some to the piggies and they looked at it and sniffed then went back to bed....charming!
 
When you buy one can you use it straight away or do you have to leave it to ripen or anything like that? Like with a melon it's supposed to push in one end slightly.
 
I love it as soup really yummy ;D
Jillybean said:
When you buy one can you use it straight away or do you have to leave it to ripen or anything like that? Like with a melon it's supposed to push in one end slightly.
Click to expand...
at this time of year,

you can use straight away, but they last for ages just sitting on the windowledge as long as you don't cut them last and last

karen
 
Thanks. Definitely going to try doing soup with it. I LOVE home-made soup! The stuff in the tins just tastes yucky and too salty now.
 
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