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04/02/2013 at 11:29
I have a lot of butternut squash left over from the weekend. How do you roast it? We have it in risotto, but that's as adventurous I've ever been with it!
04/02/2013 at 11:34
Chuck it in oven tossed in olive oil (i always roast it in a bit of cumin and chilli flakes - scrum). Takes about 30-40 mins at 180.
04/02/2013 at 11:35
Stupid question - do I need to cut it into little bits or just cut it in half? And do I take the skin off or leave it on?
04/02/2013 at 11:38
I've cut it into wedges without the skin when I've done it before, and sprayed with 1cal oil to make them diet friendly - it's a pain to get the skin off though! I think I've heard about part cooking it somehow to make it softer to get the skin off, but can't remember how.
04/02/2013 at 11:46
ok, Thansks Deedee, I'll have a play around - I'll try cutting it into wedges, hacking the skin off and chucking some olive oil and cumin on and see what happens!
04/02/2013 at 12:02
i cut off the skin and cut it into cubes, then i toss in olive oil and some sea salt and roast in a roasting dish , i either serve it as is with a dinner or i make into roast butternutsquash soup!
04/02/2013 at 12:23
I use a potato peeler to get the skin off, just need to go over it twice Then cut into chunks, put in the oven with one cal and a sprinkling of curry powder.
04/02/2013 at 13:04
It was yummy and S loved it too, we just had it with soup and ciabatta for lunch. Will certainly be doing that again!
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