Cooking butternut squash is easy and you can be a professional yourself if you follow the recipes given below. Read the following article for some simple butternut squash recipes.

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Cooking Butternut Squash

Squash belongs to the plant family Cucurbita. Popular in Australia and South Africa, a butternut squash tastes somewhere between a pumpkin and a sweet potato. Butternut squash happens to be a very healthy fruit and is a good source of fibre, vitamin C and A, potassium, magnesium and manganese. Its vibrant orange colour is also an indication of rich antioxidant content. It is a seasonal crop and is found in abundance during the winter season. This bell-shaped vegetable can be cooked and prepared in many a different ways. From baking it, to roasting it, to toasting it, to mashing it, to steaming it, to grilling it or even trying to frying it, you can do a lot of experimental cooking with this vegetable. The following section gives you a list of recipes that will help you cook this adaptable vegetable. You can make amendments in the recipes given below to suit your taste.
 
Recipe Butternut Squash
 
Recipe 1


Ingredients

 
  • 1 Squash
  • 2 tsp Butter or Olive Oil
  • A pinch of Ground ginger
  • Salt and Pepper-to taste
  • Oven
Method
  • Preheat oven to 350oF.
  • Wash the squash and then cut it lengthwise down the middle
  • Scoop out the seeds.
  • Lightly coat the exposed meaty parts of the squash with butter or olive oil.
  • Place the cut pieces on a baking pan with about an inch of water, salt and pepper to taste along with a touch of ground ginger (or cinnamon, or nutmeg, your preference - for a sweeter taste, use cinnamon sugar)
  • Cook for about an hour or until fork tender. By this time, the squash should be lightly browned.
  • You can either serve this preparation in the shell or cut it into quarters or scoop out the squash meat and serve as a side dish.
Recipe 2


Ingredients

 
  • 2 tbsp Olive Oil
  • 1 Carrot, diced
  • 1 large Celery Stalk, diced
  • 1 medium Onion, diced
  • 1 medium Butternut Squash, cubed
  • ½ tsp chopped Fresh Thyme
  • 4-6 cups low-sodium Chicken Broth
  • Sea Salt and Ground Black Pepper, to taste
Method
  • Heat olive oil in a large soup pot.
  •  Add carrot, celery and onion.
  • Cook until vegetables have begun to soften and onion turns translucent i.e. about 3 - 4 minutes.
  •  Add butternut squash and thyme.
  • Stir to mix the vegetables.
  • Stir in chicken broth and season with salt and pepper.
  • Bring to a boil, reduce heat and simmer until squash is fork-tender or for about 30 minutes
  • Serve hot.
Recipe 3


Ingredients

 
  • 1½ Butternut Squash, peeled, deseeded and diced
  • 1 tbsp chopped Thyme
  • 3 tbsp Butter
  • Salt and Ground Black Pepper, to taste
Method
  • Heat the pan on medium heat. Add butter and whisk frequently. Once the butter melts and you can see a little foaming, turn the flame off.
  • Add thyme to the melted butter in the pan.
  • Next, add the cubed butternut squash to the pan and turn on the flame to medium high.
  • Keep the flame medium high and stir the pieces of squash until they are well coated with the butter and thyme mixture.
  • Sprinkle salt and pepper generously.
  • Let the vegetable cook without stirring it. Don’t worry if the sides get a little brown in colour.
  • Now reduce the flame to medium-low, cover the pan and allow the squash to be tender. Cook for about 10-20mins.
  • Add a dash of salt and pepper and chopped thyme as garnishing.
  • Serve hot.
Happy cooking!

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