Roasted butternut squash

The flavour of pumpkins and squashes is brought out best when roasted. The sugars in the vegetables caramelise and greatly intensify the flavours. You can use this dish immediately or use it as a basic ingredient in another recipe.

Recipe makes 1600 grams.

Roasted butternut squash

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butternut squash



olive oil

As needed:



Preparation method

  • Preheat the oven to 200°C.
  • Halve the butternut squash lengthways and remove the seeds. You could use the seeds for roasting.
  • Place the two halves in an oven dish cut side up.
  • Generously brush the squash with olive oil and season to taste with salt.
  • Cover with aluminium foil, place in a preheated oven, and roast in 45 to 60 minutes until done.
  • Set to cool down to room temperature.
  • Remove the flesh from the skins.

Serving suggestions

  • As a basic ingredient in a soup, purée, or mousseline.
  • Just mix with a drizzle of honey and use as a vegetable garnish with meat, game, and poultry dishes.
  • Perfect to use in a composition with Asian flavours like peanut, chili and paksoi.

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