Stuffed Butternut Squash Recipe (2024)

FAQs

How does Gordon Ramsay cook butternut squash? ›

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.

“It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”

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.

Cook Whole in the Oven

Cut the butternut squash in half lengthwise and place flesh side down on a foil lined baking sheet. Bake at 400 F for 30 to 40 minutes. The squash will be soft and tender when it has cooked through.

Directions. Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour.

Food handlers and kitchen workers often take precautions to wear rubber or latex gloves when peeling butternut and acorn squash to avoid temporary butternut squash (Cucurbita moschata) dermatitis A contact dermatitis reaction to butternut or acorn squash may result in orange and cracked skin, a sensation of "tightness" ...

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.

Research shows that butternut squash can help reduce your risk of colorectal cancer, in particular. It can help your blood pressure. Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease.

Is butternut squash healthier than sweet potatoes? ›

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

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.

We are looking for browned, crisp edges on the outside and a soft, smooth texture on the inside. It's important to set your heat at 425°F - yes, that high! If your oven is set at a temperature that is too low, you'll end up with uncooked or mushy roasted squash. Don't be afraid to turn up the heat!

Place in oven and roast for 25-30 minutes, stirring once, or until squash is golden brown and fork tender. Don't overcook it or it will get mushy.

Although butternut squash can keep for months, it will eventually go bad if not used. You will know your squash is bad if there are soft, mushy spots or if once cut open, the color is extremely dull or if the flesh is spotty, mushy or dry to the point it is pulling away from the skin, then toss it.

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.

It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.

There are two ways to roast butternut squash—skin on, and skin off. It's easiest to roast a whole butternut squash skin on, that way you don't need to deal with peeling.