ABC Kitchen’s Butternut Squash on Toast Recipe on Food52 (2024)

FAQs

How to cook butternut squash Paula Deen? ›

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

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.

Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. If you've never roasted butternut squash before, you have to try it this fall!

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender. Use for creamy butternut squash soup, ravioli filling and incredible muffins!

You can roast the butternut squash cut side down or cut side up, you will get a more caramelized squash when roasted cut side down. Once it cools a bit scoop the flesh out of the squash halves with a spoon.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

What flavors go well with butternut squash? ›

You could do roasted butternut squash with pecans, cranberries, cinnamon, brown sugar etc. This Roasted Butternut Squash with Pecans and Cranberries is a fall-fabulous dish that will add a lovely twist as a dinner side dish.

When is butternut squash in season? Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Butternut squash skin is edible, but its texture can be tough or papery after cooking. For most recipes, peeling the butternut squash is preferred – that is why I have shared how to peel a butternut squash in this post. For butternut squash soups and stews, it is generally best to remove the skin.

Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard. Remove any seeds with a spoon or ice cream scoop.