Baked Butternut Squash
Baking is a great technique for getting loads of flavour without oil. Here is my tasty baked butternut squash recipe.
You can roast butternut squash with oil (e.g. roast veggie pasta) and you can roast it without (e.g. spicy roast cauliflower and squash, and oil free roast veggies). When roasting veg, I add some form of liquid. This may take the form of rapeseed oil, or it could be an oil free condiment such as soy sauce / balsamic vinegar. Alternatively I cover the vegetables at the start of cooking so as to retain the vegetable’s own juices. When baking, on the other hand, I allow the veg to cook in a dry heat. This works well with some vegetable varieties, but not all. Butternut squash is one variety that is fantastic baked.
When I bake butternut squash, I leave the skin on. Once baked, the skin goes all crunchy and flavourful. The taste reminds me slightly of chips!
Serve your baked butternut squash with anything! Add it to a salad, serve is as part of a gravy dinner or dunk it into tahini dip as a snack.
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
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- butternut squash
Don’t worry about peeling the squash. Just give the skin a wash.
Slice the top off the squash and discard. Now cut the next section of the squash into rings. When you get down to the seeds, use your knife to cut slices around the seed cavity. These sections will be quite thick so cut them into fingers.
Lay the butternut squash pieces on a lined baking tray, and bake for about half an hour at 200C. Turn half way through cooking. They are done when the flesh is soft and they are starting to char slightly around the edges.