The ONLY Way To Cook Butternut Squash

“Sweeter than a basket of kittens sharing a lollipop. Delicious roasted together or paired in a soup”

-Niki Segnit, The Flavour Thesaurus

Almost any other way of dealing with butternut squash involves elbow grease. I said, almost, because Truffled Butternut Squash is also very straight-forward!

If you want a little more depth of flavour, roast with seeds in – adding some cut garlic, oil, salt and pepper – for the first half hour, then scoop out the seeds and add the other ingredients.

Don’t be tempted to substitute acorn squash. It’s more fibrous, with a higher water content and so blander, and it is less substantial (less starch). For more detail, and a hilarious interview with both butternut and acorn, go to the lovely blog, Eat Like No One Else.

Recipe for super-easy butternut squash

Serves 2

Ingredients

  • ½ a butternut squash (cook the other half with olive oil, pecans, a little maple syrup, and feta and have it for lunch)
  • 1 tsp smoked salt, more pepper
  • 50g/2 oz butter (about a fifth of a pack)
  • 1 banana shallot, peeled and chopped
  • 60ml/¼ cup double cream
  • 1 tbsp truffle oil (the type that’s actually seen a truffle, NOT with truffle ‘flavour’)
  • ½ stick of cinnamon

Method

  1. preheat the oven to 180ºC.
  2. cut the squash in half and scoop out the seeds, add a tbsp of truffle oil, a knob of butter, the cinnamon stick, the smoked salt, more pepper and put it in the oven for about an hour until it becomes soft.
  3. melt another generous knob of butter in a saucepan and fry the banana shallot. Add the soft squash and the cream and mash with a fork.

© 2014 Saucy Dressings

how to cook butternut squash

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Pumpkin Surprise! How to Carve a Pumpkin and Make a Pumpkin Risotto

“An estimated ten million pumpkins are grown in the UK every year, 95% of which are used for halloween lanterns” Seen in The Guardian, October 2018…
Read More

Cool as a Cucumber? Wrong! Cucumber is HOT!

In a salad cucumber is usually included to add a bit of crunch, and a light, bright taste of summer; but let’s be honest, it…
Read More

How To Cook Frozen Peas – Don’t Use Boiling Water

“I never realised the East Riding produces the largest quantity of peas in the whole of Europe.” -Most Reverend Dr John Sentamu, Archbishop of York…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts