How to cut + cook + eat Squash | Pumpkin
CUT + PREP
The skin on or off – you can eat the skin when roasted on most winter squash | pumpkins.
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.
Scones, cakes, cookies, brownies, muffins + cheesecakes, pies, tarts, puddings, drinks
Dips, spreads, soups, mashes, purees, pancakes, fritters, smashes, burgers, patties, dals, chillis, curries, braises.
Roasted sides, salads, tacos, wraps, bakes, pizzas, pies, breads.
Squash n’ Bean Smash