Monday, 24 March 2014


Ya gonna love it

So simple, so delicious

This is how it's done, okay, you'll need a pen and paper at the ready, okay? Ready?

You 1. get a butternut squash, and 2. you put it in an oven (170°C), for about an hour and a quarter, 3. then you take it out the oven. I know that's a lot to take in, but you'll get there. 

Seriously, it's so simple I felt like I was doing it wrong, you don't even need to prick it, cut the end off, or even season it. The skin (edible, if you fancy it) acts as a foil, and all the naturally occurring moisture in the squash steams it for the first 40 minutes or so, then cracks might appear in the skin and it'll leak a syrup-y liquid onto your baking tray- oh yes, that's a point, put it on a baking tray. I left mine to cool on my kitchen windowsill, and then scooped the flesh out and used it as a topper for some mince that needed cooking, like a butternut squash-y shepherds pie. Yum.

Straight out the oven



Have a go next time you've got a butternut squash about, it's so delicious and ridiculously simple to do- would be great alongside a meat joint or casserole that also needed cooking on a low heat.

Bye for now!

1 comment:

  1. I love butternut squash! Never baked it whole though. I tend to do it halved, but it's such a pain to cut! I did some today and whizzed it up with some brocolli into a scrummy soup. Yummy!