Affectionately known as "Nutter-But Squash"by the 6 year old when she was younger, I can't rate this fruit (yes, technically a fruit as it has seeds, like melon, cucumber etc) highly enough.
|Simple Roast Butternut Squash|
It was one of the first pureed foods I introduced to my children when weaning them. Not only is it delicious it is also super versatile - soups, mashed, stir fried, sliced and used in place of pasta sheets, roasted in chunks or whole. And if the taste is not convincing enough to compel consumption, it has the added perks of being high in fibre, antioxidants, beta-carotene, anti-inflammatory compounds and phytonutrients.
The simplest way by far with the least preparation is to roast it whole (well, half to be precise). Prep time is under 5 minutes and it can be left unattended while in the oven.
For the ultimate lazy meal just spoon some leftover bolognese or even a tin of sardines into the vacant space where the seeds have been removed, scatter over a few of the toasted seeds and dig in with a spoon!
Simple Roast Whole Butternut Squash
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Cut the butternut squash in half lengthways.
3. Scoop out seeds - retain for another use or discard or simply scatter on the side of the baking tray to roast with the squash.
4. Smear the cut squash on all sides with the coconut oil.
5. Sprinkle with cinnamon on the cut side and a pinch of salt if using.
6. Bake in preheated oven, cut surface down, for 40-60minutes depending on the size of the squash.
7. Flesh should be soft and easily scooped. Edges should start to brown.
8. Cool. Scoop out flesh for mashing or baking. Or slice and eat as is, including skin and a sprinkle of the crunchy seeds over the top.