Butternut squash recipe | Jamie Oliver recipes (2024)

FAQs

How does Jamie Oliver cook butternut squash? ›

Roast at 180°C for 35 to 40 minutes, or until golden and soft. Or, next time you've got the oven on, use up the space to cook a whole squash – simply bake it just as it is until you can insert a knife in easily, then use it over the following days for throwing into salads or to turn into pancakes or fritters.

How does Gordon Ramsay cook butternut squash? He first tosses the butternut squash in oil, maple syrup, salt, and pepper and then cooks it in the oven at 400°F for about 25 minutes.

Butternut squash – Depending on the size, whole butternut squash can yield between 1 ½ cups for a small squash to 3 cups or so for a medium to a larger one. Take this into account when choosing a butternut squash for your recipe.

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

Can You Eat Butternut Squash Skin? It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.

Food Safety and Storage

Scrub winter squash with a vegetable brush under cool running water before cooking or cutting. Do not use soap. Do not wash squash before storing. Keep squash away from raw meat and meat juices to prevent cross-contamination.

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.

Can you eat too much butternut squash? ›

Butternut squash is a healthful vegetable that can be added to diet plan for most healthy people. But being high in potassium content people with heart ailments and kidney problems should be cautious while consuming large amounts of butternut squash.

Buttercup. Not to be confused with the long, tan-hued butternut squash, the buttercup squash is squatter, with dark green skin. Its sweet, nutty flesh is dense and dry, and can be boiled, steamed, or worked into baked goods and casseroles.

Additional Cooking Tips

If your recipe calls for a cup or two of butternut squash, remember this easy conversion: a medium butternut squash (about two pounds) will yield around two and a half cups of cubed squash.

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.

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.