Ditch the struggle. Learn how to whole-roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!).Use for creamy butternut squash soup, side dishes and more!
It was winter 2016. Jamie Oliver was making a butternut squash recipe on TV. He took the entire squash, the whole thing, and threw it into the oven (skin on and everything!). He placed it directly onto the oven rack, shut the door and walked away. That was it. No big deal. My eyes widened.
Wait, what? He wasn’t going to cut the butternut squash first?Everyone knows cutting butternut squash is a struggle. Let me remind you. First, there’s the slippery business of peeling that darn thing. Then, as you cut it, your knife gets stuck halfway through (why?!). And what about the seeds? Those little slimy things deeply entangled in long, stringy orange bits?
Whole-Roasted Butternut Squash
Apparently, Jamie’s not into the struggle. You shouldn’t be either. His method of roasting butternut squash whole, and I mean truly roasting it whole (no pre-peeling, chopping or deseeding) is nothing new; we’re just not accustomed to it. But if you think about it, it’s like baking a potato. The whole thing goes into the oven. No olive oil, herbs or spices. Completely naked.
The Benefit?
Less work for you, more concentrated flavor and 100% convenience. You still have to peel the skin when the squash is cooked but it’s SO MUCH EASIER. It slips right off. Cutting the squash is no longer akin to sawing an ice block… and those pesky seeds? Still slimy, but they’ll release in one swift scoop. If you can’t use the butternut squash right away, it can be chilled or frozen. I portion the butternut squash into individual containers.
What Can It Be Used For?
Since the texture of whole-roasted butternut squash is soft, use it in recipes where it makes sense: creamy butternut squash soup,homemade ravioli filling, muffins, pasta sauces and whatever else your heart desires. Sometimes I just mash it up with a little creme fraiche and Parmesan cheese, and serve as a side dish with red-wine braised chicken for dinner. So good. It takes less than 5 minutes to do and requires zero thought.
Ingredients You Will Need
Butternut squash- as many as you’d like.
How to Whole-Roast Butternut Squash
Place scrubbed and clean butternut squash onto a parchment-lined sheet pan. Bake at 400 F for approximately 1 hour or more, depending on size. The skin should start to collapse when it’s ready; a sharp knife will easily slip out when pierced. Cool for 20 minutes or so, and then peel off the skin. Scoop out the seeds. Done.
But Wait… Can You Whole-Roast Other Types of Squash?
Absolutely! So far, I’ve tested the whole-roast method with acorn squash,carnival squash, home-grown cheese pumpkin and sugar pumpkin (for pumpkin pie). All successful. When experimenting yourself, just play around with the bake time as needed, depending on the squash variety and size.
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Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender. Use for creamy butternut squash soup, ravioli filling and incredible muffins!
Ingredients
1 butternut squash (medium-sized)
Instructions
Preheat the oven to 400 F. Line a sheet pan with parchment paper or foil. Clean and scrub the butternut squash. Dry thoroughly and set aside.
Place the butternut squash onto the sheet pan- no need for oil, herbs or seasoning. Do not cut it. The whole thing goes in whole, as is.
Bake for 1 hour until soft. The squash is ready when a knife easily slips out when pierced and the skin starts to collapse. Allow for more time as needed, depending on the size of your squash.
Remove from the oven. Cool for 20 minutes or so. Peel off the skin, cut it in half, and scoop out the seeds.
Mash the cooked butternut squash with a fork. Portion into individual containers. Chill for up to 3 days; freeze up to 3 months.
Bake at 400 F for approximately 1 hour or more, depending on size. The skin should start to collapse when it's ready; a sharp knife will easily slip out when pierced. Cool for 20 minutes or so, and then peel off the skin.
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.
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.
It's easy to roast whole butternut squash, which is one of the main pros of this method. You turn the oven on to 400F and place the squash in there until it's fork tender, about 45-65 minutes depending on its size. Bake until fork tender.
No need to peel it first. Wash the butternut squash, then place it on the cutting board with the stem pointing away from your body. Use your knife to slice ¼-inch off the stem end and the root end. With your non-dominant hand steadying the squash, trace the knife from end to end the length of the squash.
In the case of one of our top picks, the Kuhn Rikon Piranha Y Peeler, its serrated edge was particularly helpful during the butternut squash test. It was able to catch onto the thick, tough skin immediately and peel it away smoothly and without much resistance.
Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.
You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.
Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.
How does Gordon Ramsay cook butternut squash? He first tosses the butternut squash in oil, maple syrup, salt, and pepper and then cooks it in the oven at 400°F for about 25 minutes.
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.
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.
Key Takeaways. Raw butternut squash can cause some people to develop an allergic skin reaction called “squash hands.” Wearing gloves while handling the fruit or purchasing prepared butternut squash can help you prevent this skin reaction. A 1% hydrocortisone cream can help alleviate squash hands symptoms.
I typically cut mine into 1/2-inch or 3/4-inch cubes for roasting, but the size/shape of the cut is totally up to you. Once your butternut squash is cut, you can either cook the squash immediately. Or you can refrigerate it in a sealed container for up to 3 days, or freeze it in a sealed container for up to 3 months.
Why Does Squash Make My Hands Peel? Experts don't know what specific compound in butternut squash causes the reaction, but reports have shown that it occurs after people handle the flesh of the fruit, Zeichner said.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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