VegBox Recipes

Butternut Squash

Butternut Squash This is a wonderfully healthy autumn vegetable and goes well in butternut squash soups, curries and bakes. Many people are put off by the fact you have to peel the skin and de-seed them before cooking, but this only takes a few minutes. Just make sure you've got a good potato peeler.

In Season?
In season (UK) from about September to January.
Often imported from Argentina or the Mediterranean throughout the rest of the year.
Buy?
A ripe butternut squash will weigh about 1 kg (2lb) and will be firm, sounding hollow when tapped. It should be a good orange colour, with no green tinge.
Store?
The squash in your veg box should keep for a week in a cool, dark place. We tend to avoid keeping them in the fridge as the moist atmosphere has been known to make them rot.
Freeze?
Yes, peeled, seeds removed, cut into cubes and then steamed or boiled for half the cooking time. Or make into soup and freeze.

Cook?
Peel the skin using a potato peeler.
Chop the squash in half.
Use a spoon to scoop out the seeds.
Chop off the stalk and the flower end.
Cut into 1 inch / 2cm cubes and steam (15 mins), boil (10 mins) or roast.

More Butternut Squash Information

Butternut SquashI was a late starter with butternut squash and didn't discover it until about 5 years ago.

I was in Argentina at the time and the family I was living with produced this somewhat strange looking vegetable and proceeded to turn it into the most delicious and unusual creamed butternut squash recipe.

I was instantly converted and have since experimented with many ways of cooking butternut squash.

It's a wonderfully healthy autumn vegetable and goes well in butternut squash soups, curries and bakes.

It was useful when we were weaning Louis, too, because he simply adored squash and purees were so quick to make.

Go straight to:

Butternut Squash Recipes

A ripe butternut squash will feel firm and be the distinctive orange colour.
In your veg box, they should weigh up to a kilo and be free of bruising.
Much bigger than a kilo and they tend to be more woody with less flavour.

They often have marks on the skin - like rough patches - and these are completely ok. But watch for bruising or cuts as this vegetable (technically a fruit) can rot quickly.

A mature squash is usually an hour-glass shape, though home-grown and veg box varieties that don't conform to this norm are equally as delicious.

Young, small squashes can be eaten whole, but it's more common to wait till they've matured and weigh over a pound, before eating them.

It is a rich source of antioxidants, due to its orange colour, and is a delicious, sweet autumn vegetable, which makes up for the disappearance of summer salads.

It contains high levels of vitamin C and minerals.

Many people are put off by the fact you have to peel the skin and de-seed them before cooking, but this only takes a few minutes. Just make sure you've got a good potato peeler.

Though you can buy pre-prepared squash in the supermarkets, it's better to do it yourself because you'll be getting more vitamins and minerals.

Butternut squash (and other members of the gourd family) are easy to grow at home, but they take a lot of space, with a single plant crawling for metres, if not kept in check.

What To Do With Butternut Squash

Butternut squash is delicious:

  • steamed: peel, de-seed, cut into 1 inch (2cm) chunks and then steam for 10-12 minutes


  • boiled: prepare as above and boil for 10-15 minutes


  • roasted: prepare as above, coat in a tablespoon of olive oil and roast at 180 C (gas mark 6) for 30-40 minutes


  • soup: add to autumn soup recipes and cook for 15 minutes.

Little Known Butternut Squash Facts

  • Butternut squash is a relatively recent addition to the UK, being originally from South America.


  • There is evidence of Mexicans eating it as long ago as 5000 BC!


  • It's a member of the gourd family, like the courgette and the pumpkin, and is often called a "winter squash" (like pumpkin) rather than a "summer squash" (like courgette).

  • Butternut squash will store well for several months in a cool, dark, dry place, as long as they are blemish-free and have an inch of their stalk still attached (this reduces the likelihood of rotting).


Aoki Sweetcorn & Chilli Butternut Squash
I discovered this delicious recipe when I was living with a Japanese family in Argentina! It seems to be a mix of both cultures. It works well with squashes or pumpkin and is delicious served with the red cabbage salad. You can use pumpkin instead of squash, if you prefer.
Ingredients

Serves 4

  • Main dish
  • 1 large butternut squash
  • 200g sweetcorn kernels
  • 100g cream cheese
  • 1 fresh green chilli, de-seeded & finely sliced
  • Handful of chopped, fresh coriander (optional, but great
  • Optional serving suggestion
  • ½ medium red cabbage
  • soy sauce

Method
  1. Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 inch cubes.


  2. Boil the squash in a large pan of water for about 10 minutes, until it's quite soft.


  3. Add the sweetcorn and the chilli. Boil for another 5 minutes.


  4. Drain the vegetables and return them to the pan.


  5. Add the cream cheese and then puree (or mash well, if you don't have a liquidiser wand)


  6. Season to taste with salt and pepper & add the chopped coriander leaves, if using. Mix well.


This is delicious served with plain, boiled rice.

Or, my absolute favourite, as served by the Aokis, serve with finely shredded red cabbage, sprinkled with a little soy sauce. Absolutely delicious!


Cupboard-To-Table

25 minutes

Suggested Butternut squash Recipes

Aoki Sweetcorn & Chilli Butternut Squash

I discovered this delicious recipe when I was living with a Japanese family in Argentina! It seems to be a mix of both cultures. It works well with squashes or pumpkin and is delicious served with the red cabbage salad. You can use pumpkin instead of squash, if you prefer.

Autumn Vegetable Stir Fry

This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare.

Baked Butternut Squash

This recipe works equally well with butternut squash or pumpkin. It can go in the oven while you're cooking the rest of your meal and the roasting causes the sugars to caramelise, giving the squash an even sweeter flavour.

Butternut Squash & Almond Cake

Yes, you read it right! We do mean cake. Squashes are sweet and creamy in texture when cooked, meaning they work beautifully to puddings. Works well with any squash or pumpkin.

Butternut Squash / Pumpkin Puree

This butternut squash recipe (also great with pumpkin) is incredibly simple and makes a great weaning food for little ones. Or you can serve it as a side vegetable for older eaters!

Creamy Parsnip & Squash Bake

This recipe has been generously shared by the lovely folks over at Foodari.

Creamy, Roasted Butternut Squash

I invented this recipe by accident whilst roasting a butternut squash for lunch a couple of weeks ago. I had half a tub of cream left in the fridge and wondered what would happen... The result is delicious. Great with any squash or pumpkin.

Hearty Butternut Squash and Red Onion Soup

This recipe for butternut squash and red onion soup was submitted to us by Kelly Stewart and is on test for you to try. Why not give it a go and let us know what you think!

Honest to Goodness' Cinnamon Roasted Seasonal Vegetables

This recipe was donated to us by Paul at our 'Scouse Veg' friends, "Honest To Goodness" who contacted us to be added to our free directory of vegbox providers.

We love how simple this is, and we love the cinnamon variation on roasting whatever's in season.

Katy's Squashy Supper

This recipe was shared with us by Katy W over on our Facebook page. We love how simple it is, and we love how enthusiastic Katy's description is... More please, Ms W!

Lentil & Butternut Squash Pate

An easy recipe for an impressive and delicious result! Ideal as a starter at a dinner party, or boxed up for lunch at work.

Pumpkin Or Butternut Squash Soup

This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.

Pumpkin Pie

This classic North American dessert was sent in by Gramma Julie. Over the years, she's developed short cuts that make this pumpkin pie as easy as possible.

Pumpkin, Sage And Pine Nut Ravioli

This is a variation on a classic autumnal Italian dish. It takes a while to prepare, but it's so delicious, it's worth the effort. Pumpkin, sage and pine nuts are a combination destined to go together...

Roasted Vegetables with Herbs

This juicy and flavoursome recipe has been provided by Cirio.

Simple, Steamed Squash Or Pumpkin

This is quick and simple way of using butternut squash or pumpkin as a side dish.

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Butternut Squash Soup

DELICIOUSLY SPICY BUTTERNUT SQUASH SOUP

Butternut squash has such a sweet taste and beautiful texture and this delightfully simple recipe will make a very special ingredient even more divine, with a touch of spice!

And why not give your squash soup a twist by adding a handful of nachos and a generous sprinkling of grated cheese as a topping.

Squash / Pumpkin, Shallot And Sage Roast

Quick and simple - a delicious way of cooking autumn shallots and squash or pumpkin.

Squash And Coconut Soup

Squashes keep well throughout the winter and, although the recipe suggests butternut, any orange-fleshed squash will do. The coconut is deliciously sweet with the squash.

Squash Puree

This squash recipe (also great with pumpkin) is incredibly simple and makes a great weaning food for little ones. Or you can serve it as a side vegetable for older eaters!

Stuffed Roasted Turban Squash

This is a delicious and simple recipe for Turban Squash (Turk's Squash). It's easy to prepare and does most of the cooking while you get on with something else!
And the fact you're serving dinner in an edible bowl makes an impressive centre piece!

Sweet Millet Surprise

This delicious recipe has been provided by Wholefood Harmony. As well as being delicious when made with parsnips, it also works very well with cauliflower and butternut squash.

Sweet-Baked Butternut Puds

If you're after something lighter than the traditional Christmas Pud, or like my family you're not a big fan of all the dried fruits, try out this utterly indulgent oven-baked pudding. And don't be shy - try adding your own favourite Christmassy spices, or mixing in some cocoa powder. Serve hot, with ice cream.

Thai Style Squash Curry

This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.

Warming Pumpkin Soup

This recipe was sent in to us by Shanny, who says "Delicious. I usually bake a loaf of bread in the breadmaker and have fresh warm bread with the soup. I put the bread on to cook in the morning as it takes 2.5 hrs and then make the soup for lunch as it only takes about 20 mins to cook. Great when you have friends over for lunch or a big family gathering."

Got one? Send us your recipe!

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