What is butternut squash?
Butternut squash is a versatile and delicious vegetable that can be enjoyed in various dishes, from soups to roasts. Its sweet, nutty flavour makes it a favourite in many British kitchens. If you're new to cooking with butternut squash, this guide will help you prepare and cook it to perfection.
Choosing Your Butternut Squash
When selecting a butternut squash, look for one that is:
Heavy for its size: This indicates it's full of moisture.
Uniform in colour: A consistent beige colour with no green spots is ideal.
Free of blemishes: Avoid squash with soft spots, cuts, or bruises.
Tools You'll Need
Sharp chef's knife
Vegetable peeler
Spoon
Chopping board
Baking tray (if roasting)
Saucepan (if boiling or steaming)
Preparing the Butternut Squash
Wash and Dry: Rinse the squash under cold water to remove any dirt. Pat dry with a clean kitchen towel.
Peeling: Use a vegetable peeler to remove the tough outer skin. Start from the top and work your way down.
Cutting:
Trim both ends off the squash.
Cut the squash in half where the neck meets the bulb.
Slice each half in half lengthwise.
Removing Seeds: Use a spoon to scoop out the seeds and stringy bits from the bulbous section. You can discard these or roast the seeds for a crunchy snack.
Cooking Methods
Roasting:
Preheat the oven to 200°C (180°C fan, Gas Mark 6).
Cut into cubes: Dice the peeled squash into 2.5 cm cubes.
Season and oil: Place the cubes on a baking tray, drizzle with olive oil, and season with salt, pepper, and any herbs or spices you like (rosemary, thyme, or paprika are excellent choices).
Roast for 25-30 minutes, turning halfway through, until the cubes are golden and tender.
Boiling:
Cut into chunks: Dice the peeled squash into 2.5 cm chunks.
Boil water in a large saucepan with a pinch of salt.
Cook: Add the squash chunks to the boiling water and cook for 10-15 minutes, or until tender.
Drain: Use a colander to drain the water, then return the squash to the pan. You can mash it with a bit of butter and seasoning for a simple side dish.
Steaming:
Prepare the steamer: Fill the bottom of a steamer with water and bring to a boil.
Cut into chunks: Dice the peeled squash into 2.5 cm chunks.
Steam: Place the squash in the steamer basket and cover. Steam for about 10-15 minutes, until tender.
Microwaving:
Cut into cubes: Dice the peeled squash into 2.5 cm cubes.
Microwave-safe dish: Place the cubes in a microwave-safe dish with a small amount of water.
Cover and cook: Cover with a microwave-safe lid or cling film, leaving a small vent. Microwave on high for 8-10 minutes, stirring halfway through, until tender.
Tips for Serving
Soup: Blend roasted or steamed butternut squash with vegetable stock, onions, and spices to make a creamy soup.
Salads: Toss roasted butternut squash cubes with spinach, feta, and a balsamic vinaigrette for a hearty salad.
Side Dish: Serve mashed or roasted butternut squash as a side dish with your favourite roast meat or fish.
Pasta: Incorporate roasted butternut squash into pasta dishes with sage and brown butter for a deliciously rich flavour.
With these simple steps, you'll be able to prepare and cook butternut squash with confidence. Enjoy experimenting with this versatile vegetable and adding it to your culinary repertoire. Happy butternut squash cooking!
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