What is the easiest way to cook butternut squash? Also sweet potatoes

Lady_E

OH was given a butternut squash last week, what is the best/easiest way to cook it and for how long??

Also I have some sweet potatoes , any ideas for an easy way to cook, not necessarily together.

Many thanks

icecubequeen

I usually cook butterbut squash and sweet potato together as I think they go well.

The easiest way I find its roasting them in the oven, in a little oil and a sprinkling of herbs.

moanymoany

Don't bother peeling the butternut squash. The peel goes soft and when roasted can be eaten. If you boil it to mash, the peel can be got off very easily. If you peel it before cooking it is a real pain!

MRSMCAWBER

Hi there,

I cut the butternut squash in half, remove the seeds and place-cut side down on a baking sheet and bake like a jacket.. when its done the skin will start to wrinkle... than you can scoop it out and it will take no mashing. Sweet potato i usually treat like a jacket

GreenNinja

I would add that with sweet potato you can mash, roast or bake like a normal potato but it doesn't take nearly as long to cook.

Gingernutmeg

Squash and sweet potatoes make a really nice soup. I normally saute off an onion and some garlic (I sometimes add celery if I've got some going limp in the fridge, but it's not essential), then add some cajun spice, then add the peeled squash and chopped sweet potatoes. I cook this off for a few minutes, then I add veg or chicken stock, simmer until the veg is soft and blend. It's really good, as squash makes a lovely soup as when you blend it you get a lovely velvety texture.

rockie4

I cut it into wedges and roast it with some red onion in a hot oven until it's starting to char at the edges - delicious!
As for sweet potatoes, try this recipe which can also be done with squash.
African Sweet Potato stew




Ingredients 4 generous servings!


1 onion, chopped
½ teaspoon cayenne pepper
knuckle of freshly grated ginger
1 tablespoon olive oil or Frylight
2 cloves garlic, crushed
1 teaspoon hot curry paste
350g sweet potato, peeled and cubed
225 button mushrooms, halved if large
300ml passata
300ml vegetable stock
250g spinach, washed and roughly shredded
2 tablespoons chopped fresh coriander
4 tablespoons peanut butter

Instructions


1.Heat oil, then fry onion, pepper, ginger and garlic for 5 minutes, stirring occasionally until beginning to soften
2. Add the paste and fry, stirring constantly for one minute. Then add the potato and mushrooms, stirring for a minute or so to make sure they get well covered in the spice mixture
3. Add the passata and stock. Bring to the boil, then cover and simmer for 15- 20 minutes until the mushrooms and potatoes are tender.
4. Add the spinach and stir in until just wilted.
5. Take a couple of spoons of the liquid from the pan and mix with the peanut butter to soften, then add this mixture to the pan with the coriander. Heat until peanut butter is to same temperature as rest.
6. Serve and enjoy. I like this with rice or couscous.

redruby

Hi with a squash i cut it in half lengh ways, keep skin on but take out seeds, score the flesh of the squash and rub in olive oil and garlic butter roast in the oven for about 1hr or untill soft, delicious served with a roast, i leave skin on this can be eaten, or flesh scraped out by the eater.

Redruby

Lady_E

Wow ...thank you so much, some great inspiration there. I will roast this with some chicken currently defrosting in the fridge for tomorrow dinner. Thanks again.

Horasio

Chop to size.

Par cook in the microwave for about a minute or till soft but not overdone, then barbeque them.

Winsome_2

I tend to cook both of these in much the same way - peel, cut in chunks, light drizzle of oil and season well (herbs too maybe if available) put in oven to roast like most other veg can be roasted.............. when done they are tender and caremelized (ie brown in places but not burne)... eat... and say YUM!

sweet potato can also be mashed but I find it far too cloying and sweet serrved like this - it is better as veg than a starch iyswim........... esp for the UK tastebuds.... I like it served more like a separate type of vegetble thana type of potato