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BUTTERNUT SQUASH RECIPES

From hearty soups and sweet and spicy curries to caramelised roasted wedges, butternut squash is versatile and can be used in a variety of recipes that the whole family will love. Get inspired with dishes like creamy chicken and butternut traybake, squash carbonara or sticky spiced squash loaf.

Super versatile, it can be roasted, baked, boiled or mashed, used in soups and risottos, casseroles, breads and pies. For people avoiding carbohydrates or following a gluten-free diet, butternut can also be spiralised as an alternative to pasta.

How to prepare butternut

 

HOW TO PREPARE BUTTERNUT

Peeling and slicing a butternut needn’t be intimidating with these easy steps

1.
Trim off the top and bottom with a sharp knife

2.
Placing it sideways, cut the squash in half where the neck meets the round base section

3.
If you are peeling, using a Y peeler makes it easier

4.
Cut the base in half again. Scoop out the seeds with a spoon

5.
Chop into chunks, wedges or cubes for boiling and roasting. If you've left the edible skin on, it’s thin enough to be softened when cooking

 

BUTTERNUT 3 WAYS

Boil butternut

Boil

Boil cubed butternut squash
for 15-20 minutes
or until tender. 

Boil butternut

Roast

Roast chunks for 40-50 minutes at 200°C,
gas mark 6,
drizzled with olive oil.

Boil butternut

Bake

Bake a whole squash for
1-11/2 hours
at 200°C, gas mark 6
or until tender.

 

Cook's tip - how to cook butternut

 

COOK'S TIP

Don’t waste the seeds. They are
delicious roasted and tossed in
salads or as a garnish in soups

DID YOU KNOW?

In the mid 1940s, Charles Leggett of Stow, Massachusetts, USA bred the first butternut.
His aim was to develop a good-tasting squash that could feed a family. Leggett took a gooseneck squash, which was long and gangly, and crossed it with other squashes.
The result was a squash with an interior as smooth as butter and taste as sweet as a nut,
hence the name ‘butternut’.