Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (2024)

FAQs

How does Jamie Oliver roast butternut squash? ›

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.

Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.

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.

We are looking for browned, crisp edges on the outside and a soft, smooth texture on the inside. It's important to set your heat at 425°F - yes, that high! If your oven is set at a temperature that is too low, you'll end up with uncooked or mushy roasted squash. Don't be afraid to turn up the heat!

Prep: Peel and cube the butternut squash. Season: Toss the butternut squash cubes with olive oil, garlic, salt, and pepper. Roast: Arrange the seasoned cubes on a baking sheet and roast in the preheated oven until the squash is lightly browned and tender.

Washing: First, start by washing your hands before preparing food. Then wash winter squash before preparing and eating.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

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.

Carefully cut the top off the pumpkin, use a spoon to scoop out the seeds (see tip), then scoop out the flesh and place on a baking tray with a drizzle of oil. (Keep the hollowed-out pumpkin for carving!) Roast the pumpkin for 40 minutes, or until soft, then leave to cool a little.