How to cook butternut squash in Jamie Oliver?

For a basic butternut squash recipe, halve the squash, scoop out the seeds and chop into chunks. You don't have to remove the skin — it will go soft and sweet as the squash cooks — just make sure you wash it well before cooking. Roast at 180°C for 35 to 40 minutes, or until golden and soft .

How does Gordon Ramsay cook butternut squash?

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

How to cook butternut squash Martha Stewart?

Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).

What is the one thing you should always do when making fried eggs?

High heat (not low heat) is best.

When frying an egg do you need to flip it?

The difference is that over-easy eggs are flipped before removing from the pan , while sunny-side-up eggs only cook on one side. Eggs over-medium and over-hard just require longer cook time on their flipped side so the yolk is semi or completely cooked, respectively.

How to cook butternut squash Paula Deen?

directions In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Is it necessary to peel butternut squash before cooking?

You can eat the skin, so there's no need to peel it . Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

What are 3 ways you can eat butternut squash?

7 ways to cook with butternut squash Butternut squash soup. ... Spicy squash and spinach soup. ... Roasted butternut squash. ... Butternut squash laksa. ... Moroccan-spiced tomato sauce with roast vegetables and chickpeas. ... Beef and butternut squash moussaka. ... Chilled toffee apple creams.

Delicious squash daal with fried egg | Vegetable recipes

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Delicious squash daal

Special fried eggs & poppadoms

Vegetarianv

Special fried eggs & poppadoms

Vegetarianv

“Red split lentils are a brilliant source of nutrients, including iron, which we need for making blood cells to transport oxygen around the body, helping to prevent us from getting tired ”

Serves 2 + 6 leftover daal portions

Cooks In1 hour

DifficultyNot too tricky

Everyday Super FoodVegetablesBonfire night recipesIndianLentilSpinach

Nutrition per serving

Calories 239 12%
Fat 11.6g 17%
Saturates 2.5g 13%
Sugars 7.3g 8%
Salt 1g 17%
Protein 14.6g 29%
Carbs 22.3g 9%
Fibre 3.4g -

Of an adult's reference intake

recipe adapted from

Everyday Super Food

By Jamie Oliver

Buy the book

Watch the show

Ingredients

8 cloves of garlic
2 fresh red chillies
olive oil
3 teaspoons black mustard seeds
1 heaped teaspoon cumin seeds
1 handful of curry leaves
2 onions
1 x 5cm piece of ginger
1 bunch of fresh coriander , (30g)
½ a butternut squash , (600g)
500 g split red lentils
3 tablespoons natural yoghurt
1 lime
2 large free-range eggs
4 uncooked poppadoms
2 handfuls of baby spinach

Tap For Method

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recipe adapted from

Everyday Super Food

By Jamie Oliver

Buy the book

Watch the show

Tap For Ingredients

Method

Start by making a temper. Peel the garlic, then finely slice with the chillies, ideally 1mm thick on a mandolin (use the guard!).
Pour 2 tablespoons of oil into a large wide pan on a medium heat and add the mustard seeds, cumin seeds and curry leaves for 1 minute, then the garlic and chillies.
Stir so everything’s flat, moving regularly until crisp and lightly golden. With a slotted spoon, remove half the temper to a plate, taking the pan off the heat.
Peel the onions and ginger and finely chop with the coriander stalks, then chop the squash into 2cm cubes, leaving the skin on but discarding any seeds. Stir it all into the pan and return to a medium heat for 15 minutes to soften.
Stir in the lentils, then 1.5 litres of boiling water. Bring to the boil, then reduce to a gentle simmer and cover for 35 minutes, stirring occasionally.
Mash the squash into the daal, taste and season to perfection. Remove 6 portions, bag them up and, once completely cool, freeze for a rainy day when you’ll be really grateful it’s there, leaving the rest on a low heat to keep warm.
Blitz the coriander leaves, yoghurt, a pinch of sea salt and half the lime juice in a blender until smooth, then decant into a small bowl.
Reheat the reserved temper in a non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then divide into two piles and crack an egg over each. Cover and leave to slowly fry on the bottom for 2 or 3 minutes, while they coddle on top.
One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each.
Top each portion of daal with a fried egg, and pop some spinach, dressing, poppadoms and a lime wedge on the side.

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