Roasted Butternut Squash Recipe: Oma's gerösteter Butternusskürbis (2024)

FAQs

Roasted Butternut Squash Recipe: Oma's gerösteter Butternusskürbis? ›

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

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!

“The fiber in butternut squash helps remove 'bad' cholesterol from the blood and adds bulk to stool, making it easier to digest,” Volpe says. “Fiber also helps reduce the glycemic index of a meal, serving to regulate blood sugar after eating.

Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes. 2. Add chicken broth, water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes.

It's important to set your heat at 425°F - yes, that high! If your oven is set at a temperature that is too low, you'll end up with uncooked or mushy roasted squash.

“You can eat the skin, so there's no need to peel it,” Oliver's website says. “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.”

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.

Food Safety and Storage

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

The key to avoiding watery butternut squash is to roast it rather than steam it. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor. Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.

Is butternut squash good for your bowels? ›

It's high in fibre which means it may contribute to a healthy gut by improving digestion and reducing constipation. It's also low in calories and packed with beta-carotene – our bodies convert this to vitamin A to support the immune system, healthy eyes and strong bones.

It can help your blood pressure.

Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease. Its fiber helps with blood sugar. Butternut squash contains a type of fiber that's not digestible.

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.

It's not that steaming is better than roasting or roasting is better than steaming. It's that both techniques belong in a vegetable cook's repertoire. With steaming, you get pure squash flavor; with roasting you get darker, denser caramelized flavor.

Baked Butternut Squash and Cheese Polenta

It's excellent served with sautéed mushrooms, braised greens, or tomato sauce.