Butternut Squash Hasselbacks with Indian spices | Rebel Recipes (2024)

FAQs

What is the best season for butternut squash? ›

Season. Butternut squash season lasts from September into December. In warmer areas they will be ready in September, but not until October or later in cooler areas. They store for months, so you can find them at the grocery store into January, February and sometimes early March.

Squash Walthum Butternut Seeds (कद्बदू/बटरनट स्क्वैश के बीज)

The butternut squash rind is thick, tan yellow in color and the flesh is orange color filled with some seeds. The Waltham butternut squash has a unique sweet flavor that makes it perfect for eating raw or cooked.

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it's easier to eat. Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler. It really is that simple!

Nutritional Benefits of Butternut Squash

It contains zeaxanthin and lutein, two powerful antioxidants that support vision. Butternut Squash's high antioxidant content may have anti-inflammatory benefits, helping to reduce your risk of inflammation-related disorders like rheumatoid arthritis.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

Steaming, boiling, microwaving, and pressure cooking are quick moist-heat ways to soften the flesh of this winter squash. These methods don't add much flavor, but they are great for soups and purees. Personally, roasting tastes the best.

Food Safety and Storage

Scrub winter squash with a vegetable brush under cool running water before cooking or cutting.

Drizzle the exposed sides with olive oil and salt, then place them, exposed sides down, in a lined oven tray and roast for 45 – 50 minutes at 210C/400F fan until super soft and you can easily pierce it with a knife. It should be buttery soft, smooth and easily scoopable with a spoon.

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

Does butternut squash need to be ripe before cooking? ›

And the good news is that you don't even have to cut into a butternut squash to tell if it's ready to eat or not. You can tell if your butternut squash is ripe by the color and texture of the outer rind. If there are any green spots, it's definitely not ready to cook.

While butternut squash is typically available all year round at the grocery store, it's best in the early fall months and into the winter. Follow these tips the next time you're picking a butternut squash at the grocery store: Pick it up and check the weight.

Butternut cultivars are pretty consistent when it comes to flavor. All have richly sweet, nutty flesh favored for all kinds of fall and winter cookery. The compact variety C. moschata 'Butterbush' (75 days) is short-vined and bears small butternut squash that are dark orange, dense and very sweet on the inside.

Winter squash include pumpkins and butternut squash, and are ready to harvest in autumn for eating into winter. Squashes come in a variety of shapes and sizes, from traditional pumpkin shapes to smaller, elongated and round fruits.

Typically, butternut squash is ready to be picked in late fall or early winter. However, if you plant your squash early enough, they could be ready in the summer.