How to cook butternut squash Martha Stewart?

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour .

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.

How to cook butternut squash Paula Deen?

directions In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. 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.

What is the secret to cutting butternut squash?

Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes . When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

What is the cooking method for butternut squash?

Directions Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Is it necessary to peel butternut squash before cooking?

You can eat the skin, so there's no need to peel it . Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

How does Jamie Oliver cook 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.

Caramelized Butternut Squash Wedges With Sage-Hazelnut Pesto Recipe on Food52 (2024)

Make Ahead

by: melissav

October26,2010

13 Ratings

Caramelized Butternut Squash Wedges With Sage-Hazelnut Pesto Recipe on Food52 (1)

Prep time 15 minutes
Cook time 30 minutes
Serves 4

Jump to Recipe

Author Notes

Sage and butternut squash are a classic pairing. This is my riff on that pairing—a combination of squash wedges roasted at a very high heat topped with a hazelnut, sage, and ricotta salata pesto-ish topping. The idea to make a pesto using sage was inspired by the sage pesto in the Zuni Cafe Cookbook. The finished dish is great hot or at room temperature. —melissav

Test Kitchen Notes

Remember that potato chip commercial that goes: "Betcha can't eat just one?" Well, that's kind of how we felt, eating these squash wedges right out of the bowl. With our fingers. In a 500-degree oven, melissav's squash develops gorgeous bronzed edges and an almost candied interior. A hint of cayenne brings a subtle kick. The pesto, almost impossibly fragrant, is rich and subtle at the same time. It's garlicky without being overpowering, the toasted hazelnuts give it richness and depth, and the ricotta salata lends the otherwise earthy pesto a fresh salinity. We dare you to eat just one wedge. - A&M —The Editors

Test Kitchen-Approved
Your Best Butternut Squash Contest Winner

What You'll Need

Ingredients

Sage, Hazelnut, Ricotta Salata Pesto
¹/₄ cupsage, chopped
4 tablespoonsolive oil (up to 5 tablespoons)
1 clove garlic, smashed
¹/₃ cuphazelnuts, toasted
¹/₄ cup
2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble
1 pinchsalt

Butternut Squash
2 butternut squashes [about 3.5 lbs total when unpeeled]
2 tablespoonsolive oil
1 teaspoongranulated sugar
1 teaspoonsalt
¹/₄ teaspooncayenne, depending on taste (up to 1/2 teaspoon)

Directions

Preheat the oven to 500 and place a rack in the lowest slot in the oven. Line a baking sheet with parchment.
Peel the butternut squash, cut in half lengthwise and remove the seeds. Cut each squash half in half widthwise, right where the slender part curves out to the bulge. Cut each quarter into about 1 inch wedges (see picture) and place in a bowl.
Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.
Roast for 10 to 15 minutes until caramelized. Remove from oven and flip over. Bake another 10 to 15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first so you want to move around during the baking time.
While the squash is roasting, make the pesto: Warm 3 tablespoons olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). Add the cheese to the bowl along with 1 to 2 tablespoons more olive oil and stir until combined and salt to taste. This is not a traditional pesto -- more nutty than herby and not so much oil.
Once the squash is roasted, place in a large bowl and toss with pesto to taste. Dig in.

Tags:

American
Butternut Squash
Pesto
Sage
Make Ahead
Serves a Crowd
Thanksgiving
Fall
Vegetarian
Gluten-Free
Side

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130 Reviews

Rachel S. December 16, 2023

I've had these on my radar for years and years now and finally made them this Thanksgiving. SO good; they were the best-received side of the night. Followed the recipe exactly. I did make them about a week later again using macadamia nuts and I personally preferred the hazelnuts, though some comments mentioned Brazil nuts being a solid option so I'll be trying that in the future. Either way, really incredible recipe.

brandonnyc November 20, 2022

Once incorporated into the Thanksgiving menu a decade ago, it hasn't budged: the mere suggestion of an alternative elicits panic, glowers and threats of divorce. Because of a hazelnut allergy in the family, I use Brazil nuts, with no sacrifice of deliciousness.

JodyO February 3, 2022

Absolutely delicious! Thank you! I didn't have hazelnuts, so substituted with Pecans and it was still delicious.

RossB January 8, 2020

It was a hit! I looked like a genius! Modifications I made: uncharacteristically, I used pre cut chunks of butternut squash; toasted raw hazelnuts in microwave so I didn’t burn ANY; used more garlic; used fresh and dried sage. Last night I went to make this and didn’t have the squash I thought, so I used (pressure cooked) Jerusalem artichokes, then briefly broiled. It’s also a terrific combination.

Lisasaintlouis October 5, 2018

Can someone clarify the ingredient list for the pesto? My monitor shows that after the hazelnuts I need 1/4 cup of something that does not appear. Next is listed 2 tablespoons of ricotta salata. Is that meant to be 1/4 cup + 2 tablespoons of the cheese or am I missing an ingredient?

jungli_beleza October 5, 2018

1/3 cup Hazelnuts, toasted
1/4 cup ricotta salata, 2 tbsps. Of which should be medium fine crumbles (to be used as a finishing topping with the pesto).

Andrew A. November 14, 2017

Has anyone tried this with cubed butternut squash? I'm feeding 12 and think it would be much easier to cube and roast. Thoughts?

Cheryl November 14, 2017