Recipe Butternut Squash Jamie Oliver

Butternut squash recipes butternut squash is sweet nutty and can be used for all sorts of dishes it s a great addition to risottos and soups is brilliant stuffed into ravioli perfect for enhancing curries or roasting whole as an impressive centrepiece explore our collection of butternut squash recipes and find your favourite way to eat it

Butternut squashed 2 hrs 30 mins df gf vg v this is the easiest method for cooking squash roast it whole then add all the flavour at the last minute when you smash it in topped with crispy sage toasted pine nuts a drizzle of sage oil and a little balsamic vinegar it 39 s a winner

Method preheat the oven to 180ºc 350ºf gas 4 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 scatter the pine nuts on a baking tray and toast them in the oven at the same time they will only need a

Instructions prepare the oven and squash preheat the oven to 425 f 220 c line a large baking sheet with parchment paper spread the cubed butternut squash on the baking sheet drizzle with ½ to 1 teaspoon of olive oil and season with sea salt and black pepper mix well to coat the squash evenly

Healthy cheap and nutty no not jamie oliver we are talking butternut squash jamie was live to show how versatile this nutritious vegetable can be with t

Preheat the oven to 180 c wash and trim the squash there s no need to peel it carefully halve lengthways and deseed p lace skin side down directly on the bars of the oven p ut a large deep casserole pan on a high heat break in the mushrooms and toast in the dry pan for 10 minutes to bring out their nuttiness tossing regularly while

Directions preheat the oven to 350 degrees f line your muffin tins with paper cups whiz the squash in a food processor until finely chopped add the sugar and crack in the eggs add a pinch of

Directions put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil add the sage leaves and fry for around 30 seconds or until dark green and crisp quickly remove

Remove and set aside sauté the base in the same pot with the flavored oil add the chopped onion carrot garlic celery ginger chili and rosemary season with salt and pepper cook for 10 minutes until soft cook the squash halve deseed and roughly chop the squash add it to the pot along with the stock

Preheat the oven to 180 c 350 f gas 4 halve the butternut squash remove and reserve the seeds then cut the squash into slices or chunks with the skin left on using a pestle and mortar or a metal bowl with a rolling pin bash up the dried red chilli with a good pinch of salt add the whole sage leaves the pieces of cinnamon and enough

Instructions preheat the oven to 200ºc 400ºf gas 6 slice the squash into wedges and place in a large roasting tray with 2 tablespoons of olive oil the chilli and cinnamon bash the coriander seeds in a pestle and mortar until fine then add the rosemary leaves and bash again for 1 2 minutes to release the flavor

Directions preheat oven to 350 degrees f 180 degrees c place squash in blender food processor and finely chop add remaining ingredients to blender food processor and process until combined fill muffin tin with mixture bake 20 25 minutes until toothpick inserted comes out clean cool on a wire rack

How to make jamie oliver butternut squash lasagne prep ingredients preheat the oven to 180ºc 350ºf gas 4 chop the onion garlic and carrot slice the pancetta and pick the herbs cook meat sauce in a large casserole pan slowly fry the pancetta and cinnamon over medium heat until golden add the chopped veggies herbs and minced meats

Pour the oil into a big pot or dutch oven and heat it over medium high heat put in the apple and onion sauté for 3 to 5 minutes until the onion is clear put in the sage rosemary garlic and a little salt sauté for another minute or two until the food smells good

Stir in the roasted squash then season the curry to perfection tasting and tweaking and loosening with the reserved pineapple juice cool cover and refrigerate overnight to serve preheat the oven to 150ºc place the covered pan of curry in the oven until hot through about 1 hour nice with picked coriander leaves

Preheat the oven to 180 c 350 f gas 4 wash the squash carefully cut it in half lengthways then remove and reserve the seeds use a spoon to score and scoop some flesh out making a gully for the stuffing all along the length of the squash finely chop the scooped out flesh with the seeds and put into a frying pan on a medium heat with 2

Stir in the roasted squash then season the curry to perfection tasting and tweaking and loosening with the reserved pineapple juice cool cover and refrigerate overnight to serve preheat the oven to 150 c 300 f gas 2 place the covered pan of curry in the oven until hot through about 1 hour

Tip into a blender crack in the eggs add the cream and grate in the cheddar then blitz until smooth cover and refrigerate overnight on the day preheat the oven to 180ºc pour the filling into the pastry case then crumble over the goat s cheese rub the thyme sprigs with a little oil then pick the tips and leaves over the tart

Cook the onion add the sliced onion to the pan cook on low heat for about 8 10 minutes until soft add squash and stock add the squash chunks and pour in the warm stock bring to a boil then simmer for 20 25 minutes until the squash is soft add rice and coconut milk stir in the rice

Method preheat the oven to 180 c 350 f gas 4 scrub the squash there s no need to peel it carefully halve it lengthways and deseed then chop into 2cm chunks place in a roasting tray toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper then roast for 1 hour or until soft and caramelized

Place the pan of flavoured oil back on the heat add the onion carrot garlic celery chilli rosemary and a good pinch of sea salt and black pepper then cook gently for 10 minutes or until sweet and soft meanwhile halve deseed and rough chop the squash when the time 39 s up add the squash and stock to the pan

Cook for about 5 minutes until soft add the chopped apples and butternut squash to the pot cook for another 5 minutes stirring occasionally add the fresh thyme and vegetable broth bring the mixture to a boil then reduce the heat to a simmer cover and cook for 20 25 minutes until the squash is tender

Preheat the oven set your oven to 400 f 200 c prepare the veggies place the chopped onion butternut squash and sweet potato on a baking sheet drizzle olive oil and sprinkle cinnamon and nutmeg over them roast put the baking sheet in the oven and roast for 45 minutes to an hour or until the veggies are soft