Butternut Squash Hasselbacks with Indian spices | Rebel Recipes (2024)

FAQs

What is the best season for butternut squash? ›

Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.

Butternut Squash is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

Line a large roasting tray with baking paper, toss the squash with the oil and roast for 25-30 minutes or until completely soft. 2. Scoop out the flesh into a bowl (discarding the skin). Mash well and leave to cool before mixing in the Parmesan and egg yolk.

Method. 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.

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.

Butternut Squash: Butternut squash is a superb source of beta-carotene, vitamin C, and fiber, all of which can contribute to lower inflammation levels. Blend butternut squash into soups or roast it with a touch of cinnamon for a sweet and savory side dish.

Substituting for Butternut Squash

Buttercup squash also makes a reasonable substitute, particularly in baked recipes or as part of a stew-like dish such as an Indian curry because its flesh tends to dry out when you cook it.

Benincasa fistulosa, commonly known as tinda, also called Indian squash, round melon, Indian round gourd, apple gourd or Indian baby pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus Praecitrullus.

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.

How to hack butternut squash? ›

Microwaving the squash will make it much easier to peel. 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.

Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard. Remove any seeds with a spoon or ice cream scoop.

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

Butternut squash is in season from September to December, but it keeps well in storage so is readily available for much of the year.

Winter squash include pumpkins and butternut squash, and are ready to harvest in autumn for eating into winter. Squashes come in a variety of shapes and sizes, from traditional pumpkin shapes to smaller, elongated and round fruits.

Timing varies depending on when you have butternut squash growing. In general, butternut squash takes about 100 to 120 days from planting time to mature. So if you're growing butternut squash and you planted seeds in late spring, you'll begin harvesting by late summer.

Season. Butternut squash season lasts from September into December. In warmer areas they will be ready in September, but not until October or later in cooler areas. They store for months, so you can find them at the grocery store into January, February and sometimes early March.