How does Jamie Oliver cook butternut squash?

Roast at 180°C for 35 to 40 minutes, or until golden and soft . Or, next time you've got the oven on, use up the space to cook a whole squash – simply bake it just as it is until you can insert a knife in easily, then use it over the following days for throwing into salads or to turn into pancakes or fritters.

What has to be done to a winter squash before cooking?

Cooking Whole Cut the squash in half, clean out the seeds with a spoon and place cut-side down on an oiled sheet pan or lasagna dish . Add about 1/4 inch of water to the pan and bake at 375 degrees for 45-50 minutes, or until you can easily poke through the squash with a fork.

How does Rachael Ray cook butternut squash?

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes . Remove from the oven and let cool slightly.

How does Gordon Ramsay cook butternut squash?

How does Gordon Ramsay cook butternut squash? He first tosses the butternut squash in oil, maple syrup, salt, and pepper and then cooks it in the oven at 400°F for about 25 minutes .

How do you freeze winter squash without it being mushy?

Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.

What temperature is too cold for winter squash?

Most winter squash have pretty good frost tolerance, as long as they don't get exposed to a hard freeze where the temperature might get down to 28° for more than a couple hours. If a heavy frost or freeze is predicted, you can cover your squash with old blankets or a tarp to provide some protection.

Do you bake squash face up or down?

Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed. Remove from the oven and transfer each half to a plate, cut-side up .

Do you have to peel a butternut squash before roasting?

You don't have to peel it before roasting . That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

How should the butternut be prepared for cooking?

Here's what you need to do: Start by peeling the squash. Peeling winter squash can be intimidating, but don't let butternut scare you. ... Next, cut the squash. Chop off the stem and slice the squash in half vertically. ... Finally, it's time to bake!

What is the best way to can butternut squash?

To can pumpkin or squash: Cut the flesh into 1-inch cubes. Boil the cubes in water for 2 minutes. Fill the jars with cubes and cooking liquid, leaving 1-inch of headspace. Pumpkin and squash are low-acid vegetables and must be pressure canned. ... For either method, process pints for 55 minutes and quarts for 90 minutes.

Is it better to steam or boil butternut squash?

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.

Giant stuffed squash | Jamie Oliver Christmas recipes (2024)

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Giant stuffed squash

With cheesy leeks

Vegetarianv

Nutrition per serving

Calories 369 18%
Fat 15.8g 23%
Saturates 6g 30%
Sugars 16.4g 18%
Salt 1.1g 18%
Protein 13.4g 27%
Carbs 45.8g 18%
Fibre 6.2g -

Of an adult's reference intake

Ingredients

1 French or porcelain princess pumpkin (26-28cm in diameter) , or 3 butternut squash
olive oil
1 whole nutmeg , for grating
1 kg leeks
2 cloves of garlic
10 g unsalted butter
½ a bunch of thyme , (15g)
2 bay leaves
1 heaped tablespoon plain flour
375 ml milk
200 g mix of melty cheeses , such as Gruyère, Red Leicester, Cheddar
200 g stale bread
50 g walnuts
2 sprigs of fresh sage , to garnish

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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Method

Preheat the oven to 180°C/350°F/gas 4. Carefully cut the top off the squash and remove all the pulp and seeds. Place in a large roasting tray, cut side up, drizzle with 2 tablespoons of olive oil, add a few gratings of nutmeg and season with sea salt and black pepper. Rub all over the flesh, cover with foil and roast for 1½ hours or until tender (if you’re using butternut squash, scoop out some of the flesh to make a gully for the sauce all along the length of the squash).
Meanwhile, cut the leeks in half lengthwise and slice. Peel and finely slice the garlic. Place a large pan over a medium heat, melt the butter, and then add the garlic. Once foaming, then strip in most of the thyme leaves and add the bay leaves. Before the garlic takes on any colour, add the green part of the leeks, some salt and pepper, and cook for 10 minutes, stirring occasionally. Then add the white part of the leeks and cook, until starting to soften. Cover, cook for 30 minutes, stirring every now and then. The environment of heat and steam will make them soft, tender and gorgeous.
Check the seasoning, then turn it into a super-charged white sauce. Stir in the flour. Add about 375ml of milk and stir until it thickens, then simmer and blip away, until thick and gorgeous.
Remove from the heat, grate in the cheeses, then stir until melting and gorgeous. Carefully pour into the squash.
Tear the bread into a food processor, blitz into breadcrumbs and tip into a bowl. Blitz the walnuts and then tip into the crumbs and scatter over the sauce.
Bake for 20 minutes, or until golden, blipping and delicious.
When there’s 5 minutes to go, pick the sage leaves into a small frying pan on a medium-high heat with ½ a tablespoon of oil and fry until crisp.
Pick the remaining thyme leaves over the baked squash and decorate with the crispy sage, just before serving. Take it to the table with a big spoon, for everyone to dig in.

Tips

– Use any leftover sauce for cauliflower cheese, mac ’n’ cheese or a lovely gratin.
– Feel free to swap in gluten-free bread and flour, if you need to.

GET AHEAD
You can make this on Christmas Eve, before the second bake. Let it cool down, cover and leave somewhere cold. Cook for 40 minutes, until it’s hot all the way through.

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