Butternut Squash Recipes

There are plenty of recipes that call for the use of fresh butternut squash, such as this butternut squash and mushroom curry recipe. Whichever recipe you choose, before cooking your squash, remember that the seeds inside will need to be removed first. To do so, simply cut your butternut squash down the middle from end to end and then scoop them out with a spoon. Here’s what you’ll need to do next:

1. Step one: With your butternut squash halved and devoid of seeds, place each half flat-side down on a chopping board. Cut it into sections of about 2 cm width or thicker, if you prefer.
2. Step two: Each of your sections should form a semi-circular C-shape, formed by the cavity where the seeds had been. You can take each section in turn and use a vegetable peeler to remove the skin. Although you can cook squashes with their skin intact, they are tough and best removed.
3. Step three: Cut your de-seeded and skinless butternut squash into chunks or batons, ready for cooking. The smaller the pieces, the less cooking time you will need.
4. Step four: Now, place your butternut squash pieces onto a baking tray. Add some seasoning and a little oil. You can also add some garlic to taste if, for instance, you’re preparing a vegetarian garlic recipe. Heat your oven to 200°C and cook for 40 to 60 minutes, depending on the size of your pieces.
5. Step five: Remove from the oven and serve.

Alternative cooking method: After cutting your butternut squash to size, you can either boil or steam it instead of roasting it. This is ideal if your vegetarian meal plan requires you to add squash to a stew or casserole. This spiced butternut squash stew recipe is a good example of a tasty dish with roasted squash.