Butternut squash muffins | Vegetables Recipes | Jamie Oliver Recipes (2024)

FAQs

How to cook butternut squash Jamie Oliver? ›

For a basic butternut squash recipe, halve the squash, scoop out the seeds and chop into chunks. You don't have to remove the skin — it will go soft and sweet as the squash cooks — just make sure you wash it well before cooking. Roast at 180°C for 35 to 40 minutes, or until golden and soft.

Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.

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.

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.

Vinegar helps with the rise of our baked goods

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

A 3 lb. butternut squash will yield about 4 cups of cubed butternut squash. I always purchase butternut squash with a long neck as the neck portion is easier to cut into uniform sized cubes. The squash can be stored in the refrigerator for 3-5 days or frozen for up to 3 months.

Buttercup. Not to be confused with the long, tan-hued butternut squash, the buttercup squash is squatter, with dark green skin. Its sweet, nutty flesh is dense and dry, and can be boiled, steamed, or worked into baked goods and casseroles. It will keep for two to four months.

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.

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

Does microwaving butternut squash make it easier to cut? ›

Microwave Hack for Easier Butternut Squash Peeling

Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

After your squash is cut in half, scoop and discard the seeds, then roast the butternut squash with the skin on, until fork tender. You can roast the butternut squash cut side down or cut side up, you will get a more caramelized squash when roasted cut side down.

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.

On a parchment-lined sheet pan or in a baking dish, toss cubes with olive oil and salt until coated. Arrange in a single layer. Roast until squash is tender and browned and easily pierced with a fork, flipping cubes occasionally, about 30 to 40 minutes.

Then wash winter squash before preparing and eating. Try these 7 Tips for Cleaning Fruits, Vegetables or these steps for washing winter squash: rinse with plain running water while scrubbing the outside with a clean brush, then dry with a clean cloth or paper towel.