FOUR WAYS HOW TO PREPARE BUTTERNUT SQUASH

four ways how to make Butternut squash

Butternut squash is often connected to Thanksgiving ! And that is because it’s the most recognizable vegetable for fall season, such as apples or pumpkins. I prepare butternut squash as a side dish for every Thanksgiving season and it won’t be different this year. Some might get bored from the same roasted style of this delicious squash, so let me show you 4 ways, how to prepare butternut squash.

butternut squash

101 How to cut butternut squash

  1. Wash the butternut squash and dry it with kitchen towel. With a fork, start poking the squash all around. This helps the air release as your squash heats up in microwave.
  2. Next, microwave the squash on high for approximately 3 minutes to soften the skin, which makes it easier to cut.
  3. Remove squash from the microwave with kitchen mittens (it will be hot, handle with care) and let it rest for 1 to 2 min, or until it’s cool enough to handle.
  4. Remove the skin with a peeler, then slice the squash in half lengthwise and discard the seeds.
  5. Continue with your desired recipe, roasting, cutting in cubes, etc.

ROASTED BUTTERNUT SQUASH WITH WARM ARUGULA SALAD

butternut squash

The simplest preparation would be to roast the whole butternut squash cut in half and by adding some specific flavors such as garlic and red onions will elevate this simple version of butternut squash to another, more appealing level.

butternut squash

Ingredients:

  • 2 medium butternut squashes cut in half, remove seeds
  • 100 g arugula salad
  • 6 tbs olive oil
  • 4 small red sweet onions
  • 2 bulb of garlic cut in half and 1 clove of minced garlic
  • salt and pepper
  • 6 tbs of Parmesan (optional)

Instructions:

  1. Preheat oven on 220 C/ 425 F. Poke the squash with fork all around and cook in microwave for 3 minutes to soften the skin.
  2. Remove from microwave and let stand for 2 minutes to cool down. Cut in half, clean from the seeds, place on baking sheet (skin down), season, pour over 2 tbs of olive oil, place garlic bulbs cut in half and turn them flesh facing baking sheet.
  3. Cover with aluminum paper and bake for 30 minutes or until soft.
  4. Slice red onions and place them around the squash and on the squash (turn the squash flesh facing top. Brush the onions with another 2 tbsp of the olive oil and let bake for another 30 minutes, uncovered. Once baked remove from oven and cover with aluminum paper until ready to serve.
  5. In a small skillet, preheat 2 tsp of olive oil and on medium heat, add 1 clove of garlic minced, sweat the garlic for 30 seconds and add arugula salad. Toss the salad gently it in the skillet for 1 minute.
  6. Place the roasted butternut squash on a presentable plate, add the warm arugula salad on the squash and serve.

 

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ROASTED HASSELBACK BUTTERNUT SQUASH

hasselback butternut squash

Another great idea for butternut squash is Hasselback butternut squash. Very famous way of serving this classic potato cut in butternut squash version. Everyone will love this crispy golden flesh from butternut squash.

101 How to cut hasselback squash

Place the squash cute side down and place chopsticks on both sides. With a sharp knife, cut thin slices,  but without cutting all the way through. Place the squash in baking dish, previously brushed with olive oil.

hasselback butternut squash

 

INGREDIENTS:

  • 1 medium to large butternut squash
  • 5 tbsp olive oil
  • salt & pepper to season
  • 2 tbsp garlic butter (melted)
  • 1 tbsp thin chopped parsley
  • few leaves of sage

INSTRUCTIONS:

  1. Preheat the oven to 355F / 177 C and move the rack to middle position. Brush 1 tbs of olive oil, on the bottom of baking dish.
  2. Wash the squash and poke it with fork all over.
  3. Place it in microwave oven and cook it for 3 minutes.
  4. Remove it carefully from microwave oven, with kitchen mittens and let it rest for 1 to 2 min, or until it’s cool enough to handle. Remove the skin with a peeler, then slice the squash in half lengthwise and discard the seeds.
  5. Place the squash cute side down and place chopsticks on both sides. With a sharp knife, cut thin slices,  but without cutting all the way through. Place the squash in baking dish, previously brushed with olive oil.
  6. Season with salt and pepper, drizzle with approximately 3 tbsp of olive oil and 1tbs of garlic butter. Add one whole garlic with skin, cut in half.
  7. Roast the squash in the oven on 350 F / 177 C. Basting with rest of the olive oil and garlic butter, using the pastry brush. Lift off any glaze in baking dish. Roast until tender and golden coating is on top of the squash, about 60 minutes.
  8. Take it out of the oven and brush with the glaze from baking dish. Serve immediately or cover with aluminum foil and reheat, when ready to serve.

 

ROASTED BUTTERNUT SQUASH WARM SALAD WITH CRANBERRIES, NUTS AND PARMESAN

butternut squash cubes with Parmesan and cranberries

Roasted is the best, that is why I am bringing another roasted butternut squash. The reason why I would use any other method for butternut squash, is because if you boil it will become mashed and same thing happens when you cook it on the stove. So keep roasting, you will get the best possible flavor and texture.

In this recipe I am adding some more sweetness with dried cranberries and toasted nuts. I used walnuts in this case, but you can use any kind of nuts, such as pecans, hazelnuts or almonds. It will add nutty, sweet and festive flavor. I finish the warm butternut squash salad with Parmesan. If you prefer different sort of cheese, go for it. For example goat cheese is a perfect combo with butternut squash and cranberries.

butternut squash cubes with Parmesan and cranberries

INGREDIENTS:

  • 1 medium to large butternut squash
  • 1 cup dried cranberries (sweetened)
  • 5 tbsp olive oil
  • salt & pepper to season
  • 2 tbsp garlic butter (melted)
  • 3 stalk of fresh thyme or 1 tsp of dry
  • 1 Tbs fresh parsley of 1 tsp dry parsley (for garnish)
  • 1/2 cup fresh Parmesan

INSTRUCTIONS:

  1. Preheat the oven to 355F / 177 C and move the rack to middle position. Brush 1 tbs of olive oil, on the bottom of baking dish.
  2. Wash the squash and poke it with fork all over.
  3. Place it in microwave oven and cook it for 3 minutes.
  4. Remove it carefully from microwave oven, with kitchen mittens and let it rest for 1 to 2 min, or until it’s cool enough to handle. Remove the skin with a peeler, then slice the squash in half lengthwise and discard the seeds.
  5. Place the squash on cutting board and cut in cubes. Place the squash cubes in the baking dish, previously brushed with olive oil.
  6. Season with salt and pepper, drizzle with approximately 3 tbsp of olive oil and 1 tbsp of garlic butter. Add dried cranberries. Stir with wooden spatula to distribute the cranberries and add stalks of fresh thyme or dry thyme
  7. Roast the squash cubes in the oven on 350 F / 177 C for 45 minutes or until soft. Basting with rest of the olive oil and garlic butter with pastry brush. Lift off any glaze in baking dish.
  8. Take it out of the oven and brush with the rest of the garlic butter and olive oil. Before serving sprinkle with Parmesan.

ROASTED HASSELBACK BUTTERNUT SQUASH WITH CRANBERRIES AND HAZELNUTS

hasselback butternut squash with nuts and cranberries

And the last recipe will bring us back to famous hasselback butternut squash, which is my all-time favourite, because of its sweet and nutty festive flavors. When you toast nuts, the whole side-dish will elevate the dish to a completely different level. The complexity of flavors: sweet cranberries and roasted hazelnuts will make these hasselback butternut squash a side-dish for kings.

The key to this whole process is slow roasting, this makes the butternut squash crispy and crunchy on the outside and soft but still firm on the inside. Another element or incident which builds up on flavor is garlic, roasted garlic. Slow roasted garlic becomes sweet and soft, such an unforgettable flavor, that once combined with the butternut squash and nuts, it makes a firework in your mouth.  Let’s try the recipe my friends.

hasselback butternut squash with nuts and cranberries

INGREDIENTS:

  • 1 medium to large butternut squash
  • 5 tbsp olive oil
  • salt & pepper to season
  • 2 tbsp garlic butter (melted)
  • 1/2 cup dry cranberries (sweetened)
  • few leaves of parsley (for garnish)
  • 1/2 cup chopped hazelnuts
  • 1 bulb of garlic

INSTRUCTIONS:

  1. Preheat the oven to 355F / 177 C and move the rack to middle position. Brush 1 tbs of olive oil, on the bottom of baking dish.
  2. Wash the squash and poke it with fork all over.
  3. Place it in microwave oven and cook it for 3 minutes.
  4. Remove it carefully from microwave oven, with kitchen mittens and let it rest for 1 to 2 min, or until it’s cool enough to handle. Remove the skin with a peeler, then slice the squash in half lengthwise and discard the seeds.
  5. Place the squash cute side down and place chopsticks on both sides. With a sharp knife, cut thin slices,  but without cutting all the way through. Place the squash in baking dish, previously brushed with olive oil.
  6. Season with salt and pepper, drizzle with approximately 3 tbsp of olive oil and 1tbs of garlic butter. Add one whole garlic with skin, cut in half.
  7. Roast the squash in the oven on 350 F / 177 C. Basting with rest of the olive oil and garlic butter, using the pastry brush. Lift off any glaze in baking dish. Roast until tender and golden coating is on top of the squash, about 60 minutes.
  8. In the meanwhile, place cranberries in small ceramic cup and add water to cover. Microwave for 30 seconds to soften the cranberries. In a small skilled melt 1 tbsp garlic butter and toast the hazelnuts for 5 minutes on medium heat. Then add strained cranberries to the toasted hazelnuts. Stir all in the skillet for another 1 minute. Then set aside.
  9. Take it out of the oven the butternut squash and brush with the glaze from baking dish. Sprinkle the toasted nuts and cranberries over the butternut squash and garnish with parsley. Serve immediately or cover with aluminum foil and reheat, when ready to serve.

 

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four ways how to make Butternut squash

 

Disclosure: Please bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission, to support this blog. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.”

 

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