Best Squashed Squash Hubbard Or Butternut Recipes
BUTTERNUT SQUASHED
This is the easiest method for cooking squash. All the flavour is added at the last minute when you smash it in. Don't panic if you're tight for hob or oven space and the squash isn't piping hot by the time you serve - it's just as good warm.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Vegetables Christmas Thanksgiving Dinner Party
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- Scatter the pine nuts on a baking tray and toast them in the oven at the same time - they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
- Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
- Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
- Finely chop the chilli and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.
- Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).
Nutrition Facts : Calories 134 calories, Fat 5.2 g fat, SaturatedFat 0.5 g saturated fat, Protein 2.8 g protein, Carbohydrate 20.3 g carbohydrate, Sugar 8.9 g sugar, Sodium 0.1 g salt, Fiber 3.4 g fibre
SQUASHED SQUASH ( HUBBARD OR BUTTERNUT )
A friend phoned me this evening, asking how to do squash (she hasn't been cooking at home for long; she's always been a takeout kind of gal). So, here is the method I use, for everyone who wondered how but were afraid to ask. Go for it -- it's easy and delicious!
Provided by Lennie
Categories Vegetable
Time 13m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pierce the squash in several spots with a fork or skewer.
- Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
- Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
- Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
- Add the butter and nutmeg, and mash well.
- Taste; add salt and pepper if desired; serve.
- A wee bit of cream can also be added when mashing, if you're feeling decadent.
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