

During the fall, we just might like it better than ever-versatile cauliflower (😱). Combine butternut squash cubes, olive oil, and garlic in a large bowl and toss until well coated. Cut halves into 1-inch slices, then cut slices into 1-inch cubes. Cut in half lengthwise scoop out and discard seeds. Peel butternut squash with a sharp vegetable peeler.
#Butternut squash mac
It’s a great lower-carb replacement for potatoes, like in our scalloped butternut squash is a good partner for cheese, like in our butternut squash mac & cheese and you can even turn it into noodles, just like zoodles. Preheat the oven to 400 degrees F (200 degrees C). It also should be mentioned, butternut squash is kind of to fall what zucchini is to summer. It’s so hearty, you won’t miss the meat (though it also pairs super well with everything from chicken to pork). It’s also wonderful as the star of a vegetarian main dish, like our butternut squash casserole, our stuffed butternut squash, or our butternut squash curry. Try it as a soup as a side dish, like in our cheesy bacon butternut squash or our butternut squash risotto or even with noodles, like in our brown butter butternut squash pasta or our butternut squash ravioli.

Once you’ve got it sliced and diced, the sky’s the limit on what you can do with it. The secret is to cut it into more manageable pieces rather than trying to slice it in its original unwieldy shape.
#Butternut squash how to
Many stores sell it already peeled and cubed for you, but with our guide for how to peel and cut butternut squash, you’ll soon be a pro all on your own. We’ll admit, butternut squash can be a little bit intimidating. Check out our 30 butternut squash recipes to see all you can do with it-it might just become your new favorite orange veggie! It adds warmth and comfort to pretty much any fall dish, from pastas to soups to salads. Think about it, it can be roasted crisp or pureed smooth, and is delicious at every stage in between. Butternut squash recipes Butternut squash soupīlend butternut squash with onion and garlic to make this warming veggie soup, finished with toasted seeds and a swirl of greek yogurt.Oftentimes when it comes to fall flavors, pumpkin and apple really hog the spotlight, but we think butternut squash is the real MVP (Most Valuable Produce) for its versatility and sweet-savory seasonality. Check out one of our brilliant ideas below. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece.

Squash can be cooked in loads of different ways. You can now cut the squash into the size chunks you need. Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole.
#Butternut squash skin
You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas.
