Butternut Squash ~ How to cut + cook + eat.
CUT + PREP
The skin on or off – you can eat the skin when roasted.
Cut in ½ + wedges + diced + small dice + grate
Seeds – Scoop out seeds & roast on a sheet pan with a drizzle of olive oil + salt – 375F | 180C 20 – 30 mins
Roast – Skin on Cut in ½ or wedges or pieces 375F | 180C 30 – 40 + mins – size depending until tender
Steam – Peel & dice + steam – 6-8mins until tender.
Saute – Peel & small dice and saute or braise into a huge variety of dishes & cuisines
Grate – peel, then grate into skillet style dishes, dals, fritters or rosti’s, cakes + muffin.
Mash or puree = roast or steam first until soft – remove any skin – mash by hand or puree in a blender.
Bakes Sweets + Desserts
Dips, spreads, soups, mashes, purees, pancakes, fritters, smashes, burgers, patties, dals, chillis, curries, braises.
Roasted sides, salads, tacos, wraps, bakes, pizzas, pies, breads.
Spicy Swiss Chard and Butternut Braise.
Grated Butternut Broccoli Bean Bowls