I love cooking, and a big part of it is experimenting with new recipes and methods. I am always in pursuit of new ideas, new products and new ways of doing things.
The butternut squash is actually an old favourite of mine, been used in my kitchen for a large variety of dishes, so you can imagine how excited I was to find a way to always have one around..
This is a super versatile veggie, pack loads of great flavour, health and colour, and works very well for so many different things, whether soap, pie, meat or fish dish and even in cakes (yea, cakes!) it’s a great addition to all.
To make it easier for myself, I tend to buy this in bulks, half bake them and freeze in cubes shape. They last beautifully for a good 3-4 months and are great to have at hand when a dish requires it.
No measurements required here, this is very much based on your own likes, and in any way has only 4 ingredients:
Star of the show – Butternut squash.
Salt & Pepper.
and Olive oil.
See why measurements are redundant..
Pre-heat the oven to 200℃ Fan / 425℉ / Gas Mark 7.
Wash the butternut squash well, cut in half and clean from seeds and veins.
Score the flesh with a sharp knife in a cross pattern, brush with olive oil and season with salt & pepper. Align on a baking tin covered in foil and bake for 30-35 minutes, until fork goes through easily.
Chop the chilled butternut squash to cubes and freeze in freezer bags.
Little nutmeg goes a long way with butternut squash – just mind the dishes you pair it with as nutmeg carry a strong flavour.