The sensational super squash is in season! Here are some delicious dishes to cook it in …
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.
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).
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.
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!
Two deliciously "clean" foods in one tasty tart. That sure sounds like a win.
The squash caramelises superbly in this super easy one-pan dish – a new mid-week fave.
Cider and butternut make this unusual cake extra moist and tasty.
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.
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.
Creamy soup with crisp toasties. If this doesn't brighten up a grey day, we don't know what will.
One slice or two? That's not really a question.
It even works in a pancake. Is there anything you can't do with butternut? We think not.
Liked this? Give these a read:
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- How to prepare and cook butternut squash
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