I used to be put off using butternut squash because of the sheer difficulty of peeling and cutting the dratted things. Butternut Squash is as dense as a brick when raw and, if I hadn’t discovered this way of cooking them, I would have given up once my hands became weaker.
Butternut Squash is so easy to cut, peel and remove the seeds once it is cooked that I can’t imagine why anyone would cook them any other way.
That is, once I knew the secret.
I tried, some years ago, to roast one whole by pricking it first because I once had a potato explode in the oven when I forgot to prick it. It leaked most of the juices into the baking tray and was dry and stringy.
Then I saw Jamie Oliver throw (literally, you know his style) one into the oven and take it out perfectly cooked.
The first one I tried was so overcooked it was just pulp. Fine if you want a pie filling but no good for anything else.
I persevered and eventually discovered perfection..
Just for you, dear readers, I actually weighed different squashes and worked out the yield from a raw vegetable.
- Unless you have a clean up crew (as I’m sure Jamie Oliver has), put the squash in a baking tray. There is some leakage and the sugary goo sticks to the shelf bars.
- While you’re roasting one, roast two or three. You can chop them up and freeze them for later.
The last time I cooked one, I put half into a Baked Frittata.
“Best yet.” said the Taster in Chief.
Preparation time : 5 min
Cooking time : 45 – 60 minutes
Difficulty? : Easy
Freezing? : Yes
Portions : 1Kg raw Squash yields 500g cooked squash
2Kg raw Squash yields 1Kg cooked squash.