![]() Now that you're ready to cook your butternut squash, check out our favorite recipes that put this autumnal ingredient on full display. When it comes to halving, slicing, or cutting wedges of the bright orange flesh, follow our technique for cutting a butternut squash. Do not refrigerate the whole squash, but once cut, butternut squash can be wrapped tightly and refrigerated. For optimal storage, keep them in the basement or another cooler place if possible. But remember that butternut squash will not last as long in a warm kitchen. This hardy squash can be kept for up to three months in a cool, dry place. Once you find a good one, you'll be pleased to know that it's a keeper. Avoid any that have soft spots, bruises, or mold. Ones with a fat neck and small bulb will have the smallest seed cavity and will yield the most meat. The skin should be smooth and uniform in color with a matte surface. What to Look for When Buying Butternut SquashĬhoose a butternut squash that feels heavy for its size. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more. It's also used to make a showstopping and beloved Thanksgiving pie. This vegetable stars in all kinds of favorite fall recipes, such as soups and pasta, and shines during the holiday season when used in side dishes (cue the creamy gratin). They have a hard, light-tan rind and golden orange flesh. Place the squash onto a large rimmed sheet pan or 2 casserole dishes. The big difference is that butternut squash are larger than most other winter squash, ranging in size from 6 to 12 inches long, and in weight from about 2 to 5 pounds. Cut each squash into 4 equal rings, removing the stems. Like its relations-other winter squash such as acorn and kabocha-butternuts are at their best from early fall through winter. ![]() Serve warm or cool to room temperature.Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. If the bread is browning too much, cover the dish with aluminum foil. Keep an eye on your bread pudding around the 20 to 30 minute mark. Bake for 30 to 40 minutes until the top of the bread pudding turns golden brown and the custard is set. Pour the mixture into the buttered casserole dish. NOTESĬopy Acorn Squash Bread Pudding with Chocolate and Crystallized Gingerġ loaf Challah or Brioche cut into 1 inch cubesġ/4 cup Finely Chopped Crystallized Gingerħ. Place potatoes in a pot of salted water, bring to boil, then reduce to a simmer, and finally cover and cook until tender, for about 10 minutes Step 5: Chop your onions. Keep an eye on your bread pudding around the 20 to 30 minute mark. Cook squashes until fork-tender, for about 20 minutes Step 4: Peel the potatoes and slice them into 1/4 inch thick slices. Gently fold the acorn squash, chocolate chunks, walnuts, and crystallized ginger into the bread mixture.ħ. When the squash is cool enough to handle, cut the flesh away from the skin and cut into 1-inch pieces.Ħ. Place the cubed bread into the custard mixture and let it soak for 15 minutes.ĥ. ![]() In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, salt, and cinnamon.Ĥ. While the squash cools, prepare the custard. Butter a 13x9 casserole dish and set aside.ģ. Roast for 30 to 40 minutes or until the squash is caramelized, tender, and can easily be pierced with the tip of a knife. Brush each half with the melted butter and sprinkle with brown sugar. Arrange squash halves cut side up on the baking sheet. Line a rimmed baking sheet with parchment paper.
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