Do you scoop out butternut squash?

Bon Appetit! To peel a butternut squash, cut off both ends with a sharp knife. Then, just use a vegetable peeler like you would for any other fruit or veggie. Finally, cut the squash in half lengthwise and scoop out the seeds with a spoon .

What does roast butternut squash taste like?

Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. If you've never roasted butternut squash before, you have to try it this fall!

How long does it take to cook a whole butternut squash?

Place the squash in your prepared baking dish. Roast for 60-80 minutes (if using a bigger squash, it will take longer). Your squash is done when a fork or knife and easily go into the flesh. Remove from the oven and allow the squash to cool for about 20 minutes or until cool enough to handle.

Should you roast butternut squash cut side up or down?

Cooking butternut squash halves Preheat the oven to 400F. Cut off ¼" from the top and bottom of the butternut squash. ... Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60minute or until tender. Oct 23, 2021

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 flavors go well with butternut squash?

You could do roasted butternut squash with pecans, cranberries, cinnamon, brown sugar etc. This Roasted Butternut Squash with Pecans and Cranberries is a fall-fabulous dish that will add a lovely twist as a dinner side dish.

How do you know when butternut squash is done roasting?

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork .

Can dogs have butternut squash?

Just like other squashes such as courgettes or pumpkins, dogs can eat butternut squash . In fact, butternut squash is one of the most nutritious and delicious fruits for dogs and it's perfectly safe for them to eat regularly.

How long does butternut squash last once cut?

Butternut squash can be huge, sometimes larger than one recipe calls for. Once peeled, squash needs to be stored in the refrigerator. Cut squash will last up to a week in an airtight container like plastic storage containers. If your butternut squash is cut and cooked, aim to use it within 3 or 4 days.

Can you eat butternut squash raw?

That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.

Do you eat the whole butternut squash?

Butternut squash is delicious and packed with vitamins. Choose firm squash that feel heavy for their size. You don't even need to remove the skin; just make sure you wash it well as it goes soft when cooking.

How do you prepare and eat butternut squash?

Cut each half into 1-inch-thick slices, then cut in the other direction to make 1-inch cubes. On a parchment-lined sheet pan or in a baking dish, toss cubes with olive oil and salt until coated. Arrange in a single layer. Roast until squash is tender, browned, and easily pierced with a fork, about 45-55 minutes.

ABC Kitchen’s Butternut Squash on Toast Recipe on Food52 (2024)

Serves a Crowd

by: Kenzi Wilbur

October1,2014

4.5

10 Ratings

ABC Kitchen’s Butternut Squash on Toast Recipe on Food52 (1)

Serves Serves 4 to 6, with leftover squash

Jump to Recipe

Author Notes

This recipe’s bones come from ABC Kitchen in New York, and it’s too good not to share here. I’ve adapted it a bit, both in cooking method and in type of squash -- feel free to roast your squash instead of the way I do it, and also feel free to swap in another kind of winter squash. No one will be worse off for it. Whatever you do, don’t forget the chile -- without it, the squash tends to skew sweet. —Kenzi Wilbur

Test Kitchen-Approved

What You'll Need

Watch This Recipe

ABC Kitchen’s Butternut Squash onToast

Ingredients

one 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
¹/₂ cupextra-virgin olive oil, divided, plus more for drizzling
¹/₂ teaspoondried chile flakes, more to taste
Kosher salt, to taste
1 yellow onion, peeled, halved, and thinly sliced
¹/₄ cupapple cider vinegar
¹/₄ cupmaple syrup
1 large loaf of Pugliese, or smaller, thick slices country bread
1 heaping cup ricotta
Flaky salt, for finishing
¹/₄ cupchopped mint

Directions

Dump the squash into a heavy saucepan or Dutch oven, add a 1/4 cup of olive oil, the chile flakes, and a hefty, 3-finger pinch of salt. Place the pan over medium-high heat, and cover it. Cook until the squash is tender, about 15 to 20 minutes, lifting the lid occasionally to stir. (As per Amanda Hesser's method, the idea is that the squash quickly sauté and steam.) Adjust the heat if necessary so the squash doesn’t burn. (Alternatively, you can roast your squash at 425° F until tender.)
While the squash is cooking, make the onion jam: In a small saucepan, heat the remaining 1/4 cup of oil over medium heat, and add the onions, stirring, and cook until they begin to soften and darken, about 15 minutes. Add the vinegar and syrup, and reduce until everything is jammy. Depending on the surface area of your pan, this could take as little as 15 minutes or as long as 30. When it looks as though it’s ready to be spread on toast and it tastes tart-sweet, it’s ready.
Add the onion mixture to the cooked squash, stirring gently so as to preserve a few chunks of squash. Taste, and season with salt or more chile if needed -- the mixture should have a nice heat.
Cut your loaf of bread in half along its equator, and lightly toast the bottom half. (If you’re using smaller slices, don’t worry about this step!) Save the top for all manner of things: breadcrumbs, croutons, cheese…
Spread a thick layer of ricotta on the bread, and then the same of the squash-onion mixture. Sprinkle with a bit of flaky salt and a bit of olive oil, then scatter the chopped mint on top.

Tags:

Sandwich
Toast
American
Vegetable
Mint
Vinegar
Serves a Crowd
Fall
Winter
Christmas
Thanksgiving
Appetizer

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26 Reviews

ARay May 10, 2020

Utter perfection. This method of doing squash on the stove is genius--a repeat! I agree with the reviewer below who mentions maybe dropping the olive oil a wee bit, and, I skipped the drizzle entirely and it was outrageously good. I also think it can take being very heavy-handed with the red pepper flakes. I swapped mint for sage and it was delightful.

Kenzi W. November 15, 2016

Here for you :)

Cheryl November 13, 2016

Totally delicious. Can't wait for a second serving. I already had roasted Delicata squash in the refrig. Made the onion jam and subbed Agave for maple syrup. Next time I would use just 1 Tbsp. Agave. Put red pepper flakes in the onion jam and when done, mixed in the squash to heat it. I had vegan cashew cream/creme fraiche previous prepared so used that for the cheese. No mint, which I'm sure would be good. I read that sliced green onions would be good to sprinkle on top. My bread was GF: Whole Foods Prarie Bread, which is substantial when toasted. Yum!

Cheryl November 13, 2016

Oh dear. I posted this in the wrong recipe: meant to post in: ABC Kitchen’s Butternut Squash on Toast

Cheryl December 6, 2016

Next time I would caramelize onions in about 2 Tbsp oil and cook on low heat.

Amanda N. October 5, 2016

Anybody have any ideas of a vegan substitute that would work instead of the ricotta? Thanks!

Cheryl November 13, 2016

I know there are commercially prepared vegan cheeses, including ricotta. You can also make your own cashew cream or cashew creme fraiche (I probably got this from somewhere on this site).
2 cups raw cashews
1/4 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1/4 cup water
1/2 teaspoon sea salt
1.the day before using, put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator.
2.Drain the soaked cashews, rinse under cold water and drain again.
3.Transfer to a blender. Add the lemon juice, olive oil, water and salt and process until smooth. The mixture will keep covered in the refrigerator for up to 5 days. I find it is better the next day when flavors have blended.

Erika M. November 23, 2015

I love this recipe! I made loads of it as a snack/side dish for a party—it looked and tasted professional. Leftovers for breakfast? Yes, please.

andrea S. January 5, 2015

This is nearly the same as SmittenKitchen's recipe, however she roasts in the oven for a good carmalized flavor. Yours and her pictures are even very similar (I thought this was a link to her recipe at first)

Kenzi W. January 5, 2015

Hi Andrea,
This recipe actually comes from neither of us -- it's from Dan Kluger at ABC Kitchen, with very slight adaptations. And it's been circling the internet for quite some time now -- we're both just faithful toast disciples.

sarah S. December 31, 2014

This is so yummy! But, after having made it, I think that there is way too much oil in it. I would recommend roasting the squash in the oven instead, so that you seriously cut down on the oil level.

Smaug November 11, 2016

No reason you couldn't do it stovetop with much less oil- you might have to be a little more careful about the temperature.

Rachel C. December 20, 2014

This is the best. I made it for dinner for 2 of us and it lasted for a few meals, getting better each tip. About to make it on small toasts for a party!

Natalie B. December 2, 2014

Soooo good!

chez_mere November 8, 2014

Just made this and wow!! Loved it. I couldn’t make up my mind on what cheese to use, so I stirred a little feta into my whole-milk ricotta (I’ve finally come to realize it isn’t worth it to buy anything else), along with just a wee bit of fresh sage. It is a squash dish after all! Excellent meal for the harried med student, and a nice addition to my collection of “Things on Toast for Dinner” recipes

lydiaencyclopda October 28, 2014

Made this for dinner recently and drizzled chile oil on top. Later I repurposed the leftover squash in The Minimalist Baker's vegan pot pie recipe -- it was absolutely delicious with a nice kick. This is a recipe worth writing down for the recipe box.

LauriL October 26, 2014

I hate when squash skews sweet...chile flakes are my friend(s).

jamcook October 1, 2014

Hi Kenzi, I can't wait to try this. Martha Stewart has a similar recipe called "Spicy Squash Pasta" which is served over spaghetti ( which is sort of like toast, right? ) with some ricotta on the side. Toast is ,of coarse, a crunchier profile.

ABC Kitchen’s Butternut Squash on Toast Recipe on Food52 (2024)

Serves a Crowd

Author Notes

Ingredients

Directions

Popular on Food52

26 Reviews

FAQs

Do you scoop out butternut squash? ›

Do you eat the whole butternut squash? ›

References