Butternut squash

Butternut squash

 

 

Overview:

Butternut squash

Butternut squash (Cucurbita moschata), known as butternut squash or grama in Australia and New Zealand.

It has a sweet nutty flavor similar to a pumpkin. It has brownish-yellow skin and orange fleshy pulp, and a seed pod at the end of the flower.

When ripe, it becomes increasingly deep orange and sweeter and richer. It is a good source of fiber, vitamin C, magnesium and potassium, And it is a source of vitamin A.

 

Although botanically a fruit but butternut squash is used as a cooking vegetable that can be roasted,  toasted, or pureed for soups.

 Although Native Americans could eat some types of squash without cooking. Even today most squashes are eaten cooked.

 

Nutrition

Serving Size: 100 grams

Calories: 45

Total Fat: 0.1g

Sodium: 4mg

Total Carbs:  12g

Dietary Fiber: 2g

Total Sugars: 2g

Protein: 1g

Vitamin A: 532mcg

Vitamin C: 21mg

Vitamin E: 1.4mg

Vitamin K: 1mcg

Thiamin: 0.1mg

Riboflavin: 0.02mg

Niacin: 1.2mg

Vitamin B-6: 0.16mg

Folate: 27mcg

Vitamin B-12: 0mcg

Pantothenic Acid: 0.4mg

Calcium: 48mg

Iron: 0.7mg

Potassium: 352mg

Phosphorus: 33mg

Magnesium: 34mg

Zinc: 0.2mg

Selenium: 1mcg

Copper: 0.07mg

Manganese: 0.2mg

 

How to cook butternut squash?

 

Butternut squash has a bulb-shaped body and flesh the color of American cheese, and it has a sweet, dense pumpkin-like flavor—a touch vegetal and noticeably nutty.

There’s nothing more winter-proof than perfect butternut squash recipes, soft and candy-like, buttery and rich. Good butternut squash can be expressive.

 

How to peel squash?

 Cut the squash in half lengthwise, cutting about ½ inch off the top and bottom to create flat sides; Stand the squash on a cutting board and carefully slide a large, sharp knife down the middle to make two roughly-equal halves. Sprinkle the seeds with a spoon.

 

Roasted butternut squash

  1. Whole Roast

Ingredients:

1 tablespoon extra-virgin olive oil

1 medium butternut squash

¾ to 1 teaspoon diamond crystal kosher salt

Method

Preheat oven to 425°F. Rub the whole squash with oil and then season with salt. Place on a parchment-lined sheet pan or baking dish and prick in about 10 places with a sharp knife or fork.

Roast for about 55 to 85 minutes, turning once halfway through, until the skin is brown and bubbly and a knife easily pierces the squash all the way through.

Remove from oven; Let cool enough to handle, then slide in half lengthwise and scoop out the seeds.

Results

The roast sample was tender all the way through, with flesh closer to canned pumpkin than cantaloupe. This method would be great as a hassle-free way to make easily masheable squash for a second use as an ingredient in butternut squash cheese sauce for pasta.

 

  1. Halves Roast

Ingredients:

1 ½ to 2 tablespoons extra-virgin olive oil

1 medium butternut squash

1 ½ teaspoons diamond crystal kosher salt

Method

Preheat oven to 425°F. Cut squash in half lengthwise: Cut about ½ inch off top and bottom to create flat sides; Then, stand the squash and carefully cut out the center to make two roughly equal halves.

Rub half with oil then season with salt. Place in a parchment-lined sheet pan or baking dish, cut side down.

Roast for 40 to 50 minutes until halves are blistered and easily pierced with a knife. Remove from oven; Let cool enough to handle, then scrape out the seeds with a spoon.

Results

The Roast Halves method produced nicely seasoned squash with a healthy amount of browning, meaning meaningfully better flavor than roast whole squash. Roasted halves can serve as a vessel for a long-simmered sugo de carne or a warm, perky grain salad.

 

  1. Roast into cubes

Ingredients:

1 ½ to 2 tablespoons extra-virgin olive oil

1 medium butternut squash

1 1/2 teaspoons diamond crystal kosher salt

Method

Preheat oven to 425°F. Peel the squash without a vegetable peeler. Cut squash in half lengthwise: Cut about ½ inch off top and bottom to create flat sides; then, stand the squash and carefully cut out the center to make two roughly equal halves.

Sprinkle the seeds with a spoon. Cut each half into 1-inch-thick slices, then cut the other side to make 1-inch cubes.

On a parchment-lined sheet pan or in a baking dish, toss the cubes with olive oil and salt until coated. Arrange on a single layer.

 Roast until the squash is tender and browned and easily pierced with a fork, turning the cubes occasionally for about 30 to 40 minutes.

Results

The Roast Cubes method provided the best samples for crisp maximalists. Cubed squash was also surprisingly rich, since there was much more surface area available for oil and salt than other methods.

I can’t count the shorter cooking time as a plus though, as peeling and cutting up front means the overall process takes longer than a half-batch roast.

  1. Roast in cubes (low temperature)

Ingredients:

1 ½ to 2 tablespoons extra-virgin olive oil

1 medium butternut squash

1 ½ teaspoons diamond crystal kosher salt

Method

Preheat oven to 350°F. Peel the squash without a vegetable peeler. Cut squash in half lengthwise: Cut about ½ inch off top and bottom to create flat sides; then, stand the squash and carefully cut out the center to make two roughly equal halves.

Sprinkle the seeds with a spoon. Cut each half into 1-inch-thick slices, then cut the other side to make 1-inch cubes.

On a parchment-lined sheet pan or in a baking dish, toss the cubes with olive oil and salt until coated. Arrange on a single layer. Roast until the squash is tender, brown and easily pierced with a fork, about 45-55 minutes.

Results:

This batch of squash was similar overall to the Roast in Cubes (high heat) batch, but less crispy. Where it lacked in spiciness, it made up for in flavor—because of the longer cooking time, these cubes had a noticeably more concentrated, sweet flavor.

  1. Roast in wedges

 

Ingredients:

1 ½ to 2 tablespoons extra-virgin olive oil

1 medium butternut squash

1 ½ teaspoons diamond crystal kosher salt

Method

Preheat oven to 425°F. Peel the squash without a vegetable peeler.

Cut squash in half lengthwise: Cut about ½ inch off top and bottom to create flat sides; then, stand the squash and carefully cut out the center to make two roughly equal halves.

Sprinkle the seeds with a spoon. Cut each half into 1-inch-thick crescents.

On a parchment-lined sheet pan or in a baking dish, toss wedges with olive oil and salt until coated. Arrange on a single layer.

 Roast until the squash is caramelized and tender, about 30 to 40 minutes. Remove from oven.

Results:

Roasting squash in wedges offers many advantages: it cooks more quickly than halves or whole squash, providing more surface area for crisping and seasoning.

 

  1. Steam

Ingredients:

1 medium butternut squash

1 to 1 ½ teaspoons diamond crystal kosher salt, to taste

Method

Peel the squash without a vegetable peeler. Cut squash in half lengthwise: Cut about ½ inch off top and bottom to create flat sides; then, stand the squash and carefully cut out the center to make two roughly equal halves. Sprinkle the seeds with a spoon.

Cut each half into 1-inch-thick slices, then cut the other side to make 1-inch cubes.

Bring 2 inches of water to a boil in a large saucepan set over a steamer basket, so that the water does not touch the bottom of the basket.

Add the cubes to the steamer basket, cover and steam until tender, 10 to 15 minutes. Remove from steamer; Season with salt.

Results

The steam squash cubes were a nice, dark orange color and less opaque than any other trial. They had the most distinctly vegetal flavor and were less sweet.

This method will work best if you want to use the squash in a dish where the overly sweet squash flavor will overpower the other ingredients or any type of salad or agrodolce where the squash will absorb the flavor of a dressing.

 

  1. Roast then pan fry

Ingredients:

1 tablespoon extra-virgin olive oil, plus 1 Tbsp

1 medium butternut squash

1 teaspoon diamond crystal kosher salt, plus a 1 tsp

Method

Preheat oven to 425°F. Rub the whole squash with 1 tablespoon of the oil, then season with salt. Place on a parchment-lined sheet pan or baking dish and prick in about 10 places with a sharp knife or fork.

Roast for about 55 to 85 minutes (depending on size), turning once halfway through, until the skin is brown and bubbly and a knife easily pierces the squash all the way through.

 Let cool enough to handle. Then, place the cooked squash on a cutting board and cut the squash lengthwise.

Scrape out the seeds with a spoon and discard them. Scoop out the meat and set aside.

Add the remaining 1 tablespoon of oil to a cast iron skillet. Once hot, add the softened, roasted squash flesh and season with salt. (You can eat the fried, salty skin for a snack!) Turn the squash every few minutes with a wooden spoon until browned in places, like soft hash.

Results:

  The squash has a deeply sweet, nutty flavor that will be complemented by all the oil, salt and extra exposure to a hot pan. It would be a stand-out dinner side or a perfect base for fried eggs.

 

  1. Butternut Squash Soup Recipe

 

Ingredients

Butternut Squash – This soup packs in 3 pounds of squash.

Yellow Onion and Garlic – These vegetables add delicious depth of flavor.

Fresh Sage and Rosemary – I don’t reach for rosemary as often as I do other fresh herbs. Along with the sage, it makes this soup comforting and complex.

Ginger – Its warm aroma highlights the autumnal flavors of herbs and squash.

Extra-virgin olive oil – 2 tablespoons adds the perfect amount of richness.

Vegetable Broth – Since the blended squash is creamy on its own, there’s no need for dairy, coconut milk, or nuts.

Salt and freshly ground black pepper – Add these to the onions at the beginning of the cooking process, but remember to taste and adjust towards the end. That way, you’ll make a soup you really like.

Method

Cut the vegetables first! Saute the onion until translucent, add the squash and cook until soft. Then, stir in the herbs, garlic and ginger. Pour in the broth and simmer until the squash is tender, about 20 minutes.

Once the squash is soft, transfer the soup to a blender. Blend until the soup is vibrant orange and creamy. Finally, pour it into bowls, garnish with chopped parsley and pepitas and enjoy.

Enjoy this soup as a starter, side or main dish. When I make it the centerpiece of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast or corn muffins and a simple veggie side or fruit salad.

 

  1. Butternut squash ravioli (PASTA)

 

Ingredients

2 1/4 c. All-purpose flour, plus more for the surface

1/2 tsp. kosher salt

4 large eggs

Method

Step 1

In a medium bowl, whisk together the flour and salt. Pour the flour mixture onto a clean surface. Using your hands, make a well in the center of the dough.

Beat the eggs well and using a fork, slowly pour the flour into the eggs until a crumbly dough is formed. Use your hands to knead the dough until smooth and no longer sticky, about 5 minutes.

Add flour to the surface if necessary to prevent the dough from sticking. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

Step 2

When ready to roll the pasta, cut the dough into quarters. Wrap all but 1 in plastic wrap and refrigerate.

Step 3

On a lightly floured surface, roll out the dough into a long rectangle about 1/4 inch thick.

Set the pasta maker to the widest setting and roll out the dough 2 times.

 Fold the short edges of the dough to meet in the center of the rectangle, then fold in half so the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through the pasta maker 2 more times.

Step 4

Lower the setting by one degree. Repeat the folding process and then roll through the machine 2 to 3 times before moving on to the next setting. Repeat this process until the thin setting.

 If your pasta sheet is too long to work with, cut it in half. Repeat with the remaining dough in the refrigerator.

 Keep the dough covered with a clean kitchen towel.

 

  1. Butternut squash ravioli (FILLING)

 

Ingredients

1 (10-oz.) container butternut squash puree

1 c. freshly grated Parmesan

1/2 c. Ricotta

1 tbsp. Packed brown sugar

Kosher salt

Again ground pepper

Method

In a large bowl, combine the butternut squash puree, Parmesan, ricotta, and brown sugar. Seasoned with salt and pepper.

 

  1. Butternut squash ravioli (SAUCE AND ASSEMBLY)

 

Ingredients

1/2 c. (1 stick) butter

2 cloves garlic, minced

1 tbsp. freshly chopped sage

2 tsp. freshly chopped thyme

Freshly grated Parmesan for serving

Method

Step 1

Place one piece of dough on a lightly floured surface. Add about 1 tablespoon of filling to every 1 inch.

If your pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet each pile of water filling.

 Gently place the second piece of dough on top and press into the filling to seal, making sure there is as little air in the pocket as possible.

Using a pasta cutter or pizza wheel, cut into each pocket to make individual ravioli. Repeat with the remaining dough and filling. Refrigerate until ready to cook.

Step 2

In a large skillet over medium heat, melt butter and cook until foamy.

Reduce the heat to medium-low and continue to cook until the butter begins to smell nutty, turns a deep golden, and begins to bubble slowly about 4 minutes.

 Add the garlic, sage, and thyme and cook until fragrant, 1 minute, then remove the pan from the heat.

Step 3

In a large pot of boiling salted water, working in batches, add the ravioli and cook until tender, about 1 1/2 minutes.

 Use a strainer to remove the water and place it directly into the brown butter. Toss gently to coat.

Step 4

Serve hot with parmesan.

 

References:

https://en.wikipedia.org/

https://food52.com/

https://www.delish.com/

 

 

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