Butternut squashed | Vegetable recipes | Jamie Oliver recipes (2024)

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Butternut squashed

Crispy sage, chestnuts, chilli, balsamic

  • Dairy-freedf
  • Gluten-freegf
  • Veganvg
  • Vegetarianv

Butternut squashed | Vegetable recipes | Jamie Oliver recipes (1)

Crispy sage, chestnuts, chilli, balsamic

“This is the easiest method for cooking squash. All the flavour is added at the last minute when you smash it in. Don’t panic if you’re tight for hob or oven space and the squash isn’t piping hot by the time you serve – it’s just as good warm. ”

Serves 12

Cooks In2 hours 30 minutes

DifficultyNot too tricky

Jamie MagazineVegetablesChristmasThanksgivingDinner PartySides

Nutrition per serving
  • Calories 134 7%

  • Fat 5.2g 7%

  • Saturates 0.5g 3%

  • Sugars 8.9g 10%

  • Salt 0.1g 2%

  • Protein 2.8g 6%

  • Carbs 20.3g 8%

  • Fibre 3.4g -

Of an adult's reference intake

Butternut squashed | Vegetable recipes | Jamie Oliver recipes (2)

Recipe From

Jamie Magazine

By Jamie Oliver

Ingredients

  • 2 butternut squash
  • 50 g pine nuts
  • a few sprigs of fresh sage
  • extra virgin olive oil
  • ½ fresh red chilli
  • 200 g vacuum-packed chestnuts
  • ½ teaspoon ground cinnamon
  • balsamic vinegar , optional

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Butternut squashed | Vegetable recipes | Jamie Oliver recipes (3)

Recipe From

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
  3. Scatter the pine nuts on a baking tray and toast them in the oven at the same time – they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
  4. Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
  5. Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
  6. Finely chop the chilli and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.
  7. Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).

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Butternut squashed | Vegetable recipes | Jamie Oliver recipes (9)

Recipe From

Jamie Magazine

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Butternut squashed | Vegetable recipes | Jamie Oliver recipes (2024)

FAQs

How to cook butternut squash in Jamie Oliver? ›

For a basic butternut squash recipe, halve the squash, scoop out the seeds and chop into chunks. You don't have to remove the skin — it will go soft and sweet as the squash cooks — just make sure you wash it well before cooking. Roast at 180°C for 35 to 40 minutes, or until golden and soft.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

What is Jamie Oliver's signature dish? ›

This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

What are 3 ways you can eat butternut squash? ›

7 ways to cook with butternut squash
  • Butternut squash soup. ...
  • Spicy squash and spinach soup. ...
  • Roasted butternut squash. ...
  • Butternut squash laksa. ...
  • Moroccan-spiced tomato sauce with roast vegetables and chickpeas. ...
  • Beef and butternut squash moussaka. ...
  • Chilled toffee apple creams.

How to cook butternut squash Paula Deen? ›

directions
  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Is it necessary to peel butternut squash before cooking? ›

It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.

Do you cook butternut squash cut side up or down? ›

After your squash is cut in half, scoop and discard the seeds, then roast the butternut squash with the skin on, until fork tender. You can roast the butternut squash cut side down or cut side up, you will get a more caramelized squash when roasted cut side down.

Why is my roasted butternut squash mushy? ›

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

Should butternut squash be peeled before roasting? ›

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

How do you cook squash Jamie Oliver? ›

Rub the skin of the squash with a little oil, salt and pepper, and if you've got them, pat on any extra herb leaves you have to hand. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.

What was the dish that changed Jamie Oliver's life? ›

This is a dish that changed my life. It's called rotolo. This dish is a very special pasta dish. I was 23 years old at the River Cafe, but I wasn't supposed to be working that day.

Who is the #1 chef in the world? ›

Introducing Joël Robuchon – the chef with the most Michelin stars. He holds the number one spot among the top 10 chefs in the world, which makes him the best chef in the world according to the Michelin star rating.

What does butternut squash do for the gut? ›

Digestive Health

Fiber doesn't just help you feel full—it's also a nutrient that promotes gut health. Butternut squash provides a combination of soluble and insoluble fiber. Both work together to promote regular bowel movements and keep them soft so they are easier to pass.

What meat goes well with butternut squash? ›

What to Serve with Roasted Butternut Squash
  • Pork. These Crock Pot Pork Chops would be excellent paired with roasted butternut squash.
  • Chicken. ...
  • Pasta. ...
  • Roasted butternut squash is also delicious with any holiday main: roast chicken, roast turkey, ham, prime rib; whatever your family loves!

What does butternut squash do for the body? ›

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Is it better to steam or boil butternut squash? ›

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.

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