VegBox Recipes
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
I 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:
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
|
Method
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, 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!
- 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.
- Simple, Steamed Squash Or Pumpkin
This is quick and simple way of using butternut squash or pumpkin as a side dish.
- 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!
- 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.
Got one? Send us your recipe!
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