skin on butternut squash

Mrs_Flittersnoop

Psykicpup wrote: »

ohh I love squash but hate all the faff preparing it - we usually have it with a roast dinner so theres a lot of veg prep (we usually have at least 5 veg lol)
Do you think you could roast it whole, maybe !!!!! the skin, or would the seeds etc turn it yuck?

Easiest way of roasting a butternut squash is to cut in in half lengthways, scoop out the seeds, sprinkle with oil and flavourings (herbs, spices, whatever you fancy) and bung it in the oven along with the meat and potatoes. Delicious.

It's cooked when it's all soft and melty inside. I don't ever bother to peel it, but you could just scoop out the insides if you wanted (it tends to collapse on me though so I end up with bits of skin all mixed up with it - that's why I don't bother scooping any more :rotfl: )

HTH Mrs F x

JoJoB

Or lop off the top of the squash (the longer bit), leaving the round bit at the bottom. Scoop the seeds out of the round bit and you have a ready-made "bowl" of squash. I fill the seed hole with butter and a few cherry tomatoes and sprinkle of rosemary. I put the top of the squash back in the fridge cos it keeps for ages and use it in a casserole or curry (butternut squash in a thai green curry is fantastic), thus getting two meals out of it.