![]() Serve in salads, as a side, or add to soup recipes, pasta dishes, risottos, bakes, curries and more. ![]() Roast for 30–45 minutes, stirring in the pan every 10–15 minutes to cook more evenly, or until the squash is slightly browned on the outside and tender inside. Use a spoon to coat all of the pieces in the oil, turning each one to coat on all sides. Put the squash into a roasting pan and drizzle with olive oil. Repeat until all sections are diced evenly. Bear in mind the smaller the pieces, the faster it will cook. Then slice lengthways in the opposite direction until you have small to medium-sized chunks. Place a section of deseeded squash, cut-side down on the chopping board and slice lengthways into approximately 2.5cm/1inch slices. Use a spoon to scoop out the seeds and the stringy pulp. Using a vegetable peeler, peel off all of the hard skin from both halves.Ĭut both parts in half lengthways. Chop the squash in half across its middle, where the long neck meets the thicker end. Trim the stem and bottom of the butternut squash using a sharp knife. Once topped with grated Pecorino it is baked until golden and bubbling. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture. From conquering the chopping, to achieving caramelised squares of perfectly cooked squash, our guide teaches you everything you need to know in just 1 minute. Butternut squash plays a starring role in this light and flavorful lasagna recipe. Want more seasonal produce inspiration? Check out our favorite sweet potato recipes, our best Brussels sprouts recipes, and our top cranberry recipes too.Learn how to roast butternut squash with this quick video. During the fall, we just might like it better than ever-versatile cauliflower (□). It’s a great lower-carb replacement for potatoes, like in our scalloped butternut squash is a good partner for cheese, like in our butternut squash mac & cheese and you can even turn it into noodles, just like zoodles. It also should be mentioned, butternut squash is kind of to fall what zucchini is to summer. It’s so hearty, you won’t miss the meat (though it also pairs super well with everything from chicken to pork). It’s also wonderful as the star of a vegetarian main dish, like our butternut squash casserole, our stuffed butternut squash, or our butternut squash curry. ![]() Try it as a soup as a side dish, like in our cheesy bacon butternut squash or our butternut squash risotto or even with noodles, like in our brown butter butternut squash pasta or our butternut squash ravioli. Once you’ve got it sliced and diced, the sky’s the limit on what you can do with it. The secret is to cut it into more manageable pieces rather than trying to slice it in its original unwieldy shape. ![]() Many stores sell it already peeled and cubed for you, but with our guide for how to peel and cut butternut squash, you’ll soon be a pro all on your own. We’ll admit, butternut squash can be a little bit intimidating. Check out our 30 butternut squash recipes to see all you can do with it-it might just become your new favorite orange veggie! It adds warmth and comfort to pretty much any fall dish, from pastas to soups to salads. Think about it, it can be roasted crisp or pureed smooth, and is delicious at every stage in between. Oftentimes when it comes to fall flavors, pumpkin and apple really hog the spotlight, but we think butternut squash is the real MVP (Most Valuable Produce) for its versatility and sweet-savory seasonality. ![]()
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