has anyone baked butternut quash?

Question

i baked some the other day and i thought it would go crispy(but it didnt) should it? if so what did i do wrong? had the oven on high, drizzled olive oil over it???

Answer 1

Cut it in half, lenthwise, scoop out seeds, fill cavity with butter and cinnamon and salt (and whatever else you want) and cover with tinfoil and bake in oven fof at least one hour. It should be done and soft but not crispy. If you want to crisp it up some you can remove tinfoil and then broil it for a minute or two. Top with some cheese if you like but then omit the cinnamon mentioned above.

Answer 2

It'll never go really crunchy crispy - I think because it contains quite a lot of water, and basically cooking it just makes it soft. The best you can expect is that it'll go brown and slightly chewy at the edges - unless you cook it for hours and hours and hours and completely dry it out, which seems a bit of a waste of time.

Maybe you could try Jamie Oliver's recipe, where you cut it into pieces and cover it with a misture of crushed coriander seeds, cumin seeds, fennel seeds, black pepper, dried oregano, dried chillies, garlic and olive oil, and then bake it. It's lovely and spicy, and the seeds give an element of crunch.

Hope this helps!

Answer 3

I find butternut squash on its own a bit bland so try this mixed roasted root veg. This is what you will need:
3 leeks sliced,
3 red onions sliced,
half a butternut squash peeled and diced,
3 courgettes sliced,
1 green pepper sliced,
2 large carrots sliced,
sprig of fresh rosemary,
4 tbsps olive oil (has to be olive oil)
combine all these ingredients into a large roasting tin.
i usually cook these covered in foil for 1 hour twenty minutes on gas number 5.

Goes well with a roast dinner!!!

Answer 4

You can Fry butternut squash. What you do is take a frying pan put veggie oil in it heat up and cut your squash into pieces and dip in egg and flour and fry until golden brown may not be crispy at the time you take it out of the pan but it will become crispy.

Answer 5

this is what i do i take 1 butternut squash a bag of carrots and a rudabegga i peel off the skin if need on whateverveggie tables then i put them in a big bowl then i melt 1 stick of butter then i pour it on top of the veggietables then mix. once mixed put it on a flat cookie sheet on 350 let it get crispy and it should it might take a while depending on your oven mine takes anout 1 hour. once out put pepper on top

Answer 6

You did not do anything wrong!
Squash will go into a mush because of the high water content.
The reason for baking a squash is to save time from peeling it and dicing it ,this way you just scoop and pronto!

Answer 7

Jamie Oliver did a really good recipe that Sainsbury's used to have on their website - butternut squash with chestnuts, sage and panchetta - it's DELICIOUS and I would highly recommend it. I've adapted it and also do sweet potatoes and cherry tomatoes on the vine with it. Really yummy and worth a go!

Answer 8

try peeling it and roasting it with parsnip and Rosemary in butter or olive oil put all in backing tin place tin foil on top roast 1 hr then turn roast for further 10 Min's

Answer 9

It has never got crisp for me. We normally bake it with butter and brown sugar in the "Pit" and cut little lines up into the squash so it seaps through.......but you didn't do anything wrong in my book.

Answer 10

It is not supposed to go crispy, rather it softens up in the center; put loads of butter on it...yum!