22 Delicious Butternut Squash Recipes (2024)

FAQs

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

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.

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.

This roasted butternut squash recipe starts like any other roasted vegetable recipe—olive oil, salt, and pepper—but the simple additions of cinnamon, maple syrup, and fresh rosemary elevate it and give it a festive flair that you'll be proud to share at the table.

It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

How to cook butternut squash Alton Brown? ›

Procedure. Heat oven to 400°F. Brush the squash cubes with a little butter and season with 1 tablespoon salt and 1/2 teaspoon freshly ground white pepper. Place the squash on a sheet pan and roast until the flesh is nice and soft, 30 to 35 minutes.

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

Brown Nicely When cooking summer squash, don't be afraid of a little browning. A nicely browned surface adds great flavor. 5. Partner Strategically Finally, balance squash's milder taste with stronger flavors like chilies, curry, ginger, garlic, lemon, goat cheese and so on.

Although it looks quite different from the butternut squash the buttercup has a very creamy, orange colored flesh much like that of the butternut. Its flavor is not as rich as the butternut, but is still quite sweet.

There are two ways to roast butternut squash—skin on, and skin off. It's easiest to roast a whole butternut squash skin on, that way you don't need to deal with peeling.