The sensational super squash is in season! Here are some delicious dishes to cook it in …

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Image: What's in season

Via: George Chernilevsky/ adapted / Wikipedia

Beautiful butternuts just lazing around …

 

Whether they're roasted with woody herbs such as rosemary and thyme, or baked and mashed like a trusty spud, you'll be hard pressed to beat butternut.

 

A member of the glorious gourd family, which also includes pumpkins, courgettes and other types of squash, it’s actually a fruit with beige skin, orange flesh and a bell-shaped bottom.

 

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Roasted butternut squash lasagna with a smoky Neapolitan marinara sauce (tomato based with herbs and onion)

 

Squash can be a bit of a nightmare to peel and chop because of its hard skin and firm flesh. You can actually microwave it for two minutes and let it cool to soften the skin up a bit – it supposedly makes peeling a lot easier. A more common prep method is to make sure you’ve got a sharp knife: cut your washed squash in half lengthways and peel with a vegetable peeler holding it over the side of a chopping board (see video below).

Hold your squash over the end of a chopping board when you peel it to get to the edge

 

If the prospect of peeling a squash just seems way too much – we have these days, too – cut it in half, remove the seeds with a spoon and roast it as two whole pieces. Scoop out the flesh when tender to make mash or purée, and mix it with sugar and spices instead of pumpkin for a pie. Keep the seeds; they can be roasted separately and sprinkled over your porridge or muesli in the morning. Nom. 

 

To store, just keep butternut at room temperature and it'll happily keep for ages or wrap pre-cut chunks in cling film and it’ll keep for about five days. 

 

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Butternut squash banana bread; spread generously with butter and honey

 

Butternut's flavour is sweet with a buttery texture, which means the little ones usually like it and with its relatively small seed cavity you get more for your money than other varieties. Add it to stews to make them more hearty, whizz up into a soup or steam, roast or bake. It can be mashed and mixed with parmesan to make a spread, puréed to make butternut squash cupcakes with sage frosting or used as a filling in a rustic galette. It also goes well with spices, particularly cumin and turmeric – so give it a go in a curry.

 

Here are some more gorgeous recipes. Enjoy! 

 

Butternut squash, kale and gruyère tart

Two deliciously "clean" foods in one tasty tart. That sure sounds like a win.

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Baked chicken pieces with butternut squash and walnuts

The squash caramelises superbly in this super easy one-pan dish – a new mid-week fave.

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Baked chicken pieces with butternut squash and walnuts

Via: Homemade

 

Spiced squash and fruit loaf

Cider and butternut make this unusual cake extra moist and tasty.

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Spiced squash and fruit loaf

Via: Homemade

 

Spinach and butternut squash roulade

We'll all be rolling up for this posh nosh dish. Made with blue cheese, ricotta and spinach, it's a great main course for veggies.

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Spinach and butternut squash roulade

Via: Homemade

 

Spicy squash and butter bean stew

Ready in 40 minutes – which ain't half bad for this warming smoked paprika supper. Serve with harissa-spiked yogurt and flat breads on the side.

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Spicy squash and butter bean stew

Via: Homemade

 

Butternut squash soup with sage sandwiches

Creamy soup with crisp toasties. If this doesn't brighten up a grey day, we don't know what will.

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Butternut squash soup with sage sandwiches

Via: Homemade

 

Butternut, chocolate and toasted pecan cake

One slice or two? That's not really a question.

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Butternut, chocolate and toasted pecan cake

Via: Homemade

 

Creamy mushroom and squash pancake rolls

It even works in a pancake. Is there anything you can't do with butternut? We think not.

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Creamy mushroom and squash pancake rolls

Via: Homemade

 

 

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