HOW TO PEEL SQUASH RECIPES
FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
Yield 6 + 2 leftover portions
Number Of Ingredients 13
Steps:
- GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
Nutrition Facts : Calories 159 calories, FatContent 6 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 11.4 g sugar, SodiumContent 0.3 g salt, FiberContent 5.2 g fibre
SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...
Total Time 1 hours 45 minutes
Number Of Ingredients 11
Steps:
- Preheat the oven to 200ºC/400°F/gas 6.
- Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
- Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
- Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
- Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
- Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
- Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
- Cut each into 8 equal-sized pieces and place on a lined baking tray.
- Brush with the egg and bake for 20 to 25 minutes until crisp and golden.
Nutrition Facts : Calories 192 calories, FatContent 11 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 19.2 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.7 g salt, FiberContent 2 g fibre
More about "how to peel squash recipes"
BRILLIANT BHAJI BURGER | JAMIE OLIVER BURGER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 493 calories per serving
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 493 calories per serving
- Peel and very finely slice the onion and garlic, deseed and finely slice the chillies, finely chop the coriander stalks, reserving the leaves, then place in a bowl. Coarsely grate in the paneer and squash (deseed if needed), then peel and finely grate in the ginger. Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice. Add the curry paste and 50ml of water, then mix.
- Drizzle 2 tablespoons of oil into a large non-stick frying pan over a medium-low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds, about the width of the buns (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes, or until golden and cooked through, turning every few minutes. Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Finely shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds each.
- Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over. Place a crispy bhaji burger on top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on and press down lightly.
- Serve with a cold beer and extra fresh chilli if you love a bit of heat (like me!).
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MOROCCAN M'HANNCHA VEGAN PIE RECIPE | JAMIE OLIVER RECIPES
I love the Moroccan m’hanncha (snake). It’s a wonderful way to wrap up gorgeous smashed veg and grains to make a beautiful-looking dinner, while also adding amazing texture – crunchy on the outside, soft in the middle. Yum.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VeganDiet
Calories 363 calories per serving
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VeganDiet
Calories 363 calories per serving
- Cook the pearl barley according to the packet instructions, then drain.
- Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).
- Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.
- Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly but taking care, lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with water.
- Lightly brush the sheets with oil, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for patching up.
- As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil.
- Now, I’d recommend finding a friend to help you roll it up. Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pinwheel, working quickly but handling it gently to avoid too many cracks.
- Gently slide it onto a large greased baking tray, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp and golden.
- Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices, if you like.
- Serve with a super-light dusting of icing sugar. Delicious with all the usual trimmings, or served with a spiced tomato sauce.
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FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 159 calories per serving
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 159 calories per serving
- GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
See details
SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
- Preheat the oven to 200ºC/400°F/gas 6.
- Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
- Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
- Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
- Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
- Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
- Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
- Cut each into 8 equal-sized pieces and place on a lined baking tray.
- Brush with the egg and bake for 20 to 25 minutes until crisp and golden.
See details
HOW TO PEEL AND CUT A BUTTERNUT SQUASH - SIMPLY RECIPES
Jul 01, 2021 · Lay the squash halves, cut side down on the cutting board for stability. Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes …
From simplyrecipes.com
From simplyrecipes.com
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TIPS TO HELP YOU PREP, PEEL, AND COOK BUTTERNUT SQUASH ...
Jul 13, 2020 · Clean squash, peel, cut and remove seeds as directed above. Cut squash into 1-inch cubes or ½-inch-thick slices. Toss squash with a little olive oil to coat and prevent drying out while …
From bhg.com
From bhg.com
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BAREFOOT CONTESSA | BUTTERNUT SQUASH AND APPLE SOUP | RECIP…
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash …
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From barefootcontessa.com
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BEST BUTTERNUT SQUASH RECIPES TO MAKE THIS FALL | MARTHA ...
Jun 08, 2021 · Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. Like its relations, other winter squash such as acorn and kabocha, butternuts are at their best from early fall through winter. Their big difference is that they are larger than most other winter squash…
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9 HEALTHY WINTER SQUASH RECIPES | EVERYDAY HEALTH
Jan 20, 2022 · 9 Healthy Winter Squash Recipes. ... While you can peel and cube butternut squash, it has a tough flesh and odd shape, which can make it a little tricky to cut. As a result, one of the …
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THE 10 BEST SQUASH RECIPES | FOOD | THE GUARDIAN
Sep 21, 2013 · The 10 best squash recipes. ... 3 Bring the stock to a boil and keep at a low simmer until the squash is ready. 4 Peel the chorizo and cut into small chunks. Lightly cook over a …
From theguardian.com
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TIPS TO HELP YOU PREP, PEEL, AND COOK BUTTERNUT SQUASH ...
Jul 13, 2020 · Clean squash, peel, cut and remove seeds as directed above. Cut squash into 1-inch cubes or ½-inch-thick slices. Toss squash with a little olive oil to coat and prevent drying out while …
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BUTTERNUT SQUASH RECIPES | ALLRECIPES
Our 10 Best Butternut Squash Recipes of All Time. Butternut squash's sweet, nutty flavors make it the perfect vegetable to eat all fall and winter long. ... How to Peel Butternut Squash. A close up view of plated roasted butternut squash. Simple Roasted Butternut Squash …
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WHITE SCALLOP SQUASH RECIPES – ADAM'S HEIRLOOMS
Try some of the recipes below, and discover which is your favorite way to enjoy White Scallop Squash! Pan Fried Scallop Squash. Pan frying is one of the simplest ways to prepare the squash. There’s not really a recipe involved. Cut the squash in half vertically and scoop out the seeds. Slice the squash …
From adamsheirlooms.com
From adamsheirlooms.com
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BAREFOOT CONTESSA | BUTTERNUT SQUASH AND APPLE SOUP | RECIP…
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash …
From barefootcontessa.com
From barefootcontessa.com
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HOW TO COOK BUTTERNUT SQUASH - SIMPLYRECIPES.COM
Oct 29, 2021 · Simply Recipes / Lori Rice. How to Roast Butternut Squash: Cubes . If you plan to eat the squash as a side dish of tender, seasoned cubes, or you want to top a fall-inspired salad, you’ll get the most flavor from your squash by peeling and cutting the butternut squash …
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From simplyrecipes.com
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HOW TO COOK BUTTERCUP SQUASH - ALLRECIPES
Jul 02, 2021 · It's easy to get these two winter squash confused. To differentiate the two, look at the base. A kabocha squash will have a button-like base, while a buttercup has a distinctive round ridge on its base. Buttercup squash will also have a smoother exterior than a kabocha. They are similar in flavor, but kabocha squash …
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From allrecipes.com
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BUTTERNUT SQUASH NUTRITION, BENEFITS, USES AND RECIPES ...
Nov 10, 2021 · Roasted butternut squash isn’t the only option. Some recipes call for squash to be steam-baked, boiled, microwaved or baked. Butternut squash soup is another favorite, which can be made in several varieties and enhanced with herbs like sage and nutmeg. The taste of squash …
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HOW TO PEEL AND CUT A BUTTERNUT SQUASH - SIMPLY RECIPES
Jul 01, 2021 · Lay the squash halves, cut side down on the cutting board for stability. Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes …
From simplyrecipes.com
From simplyrecipes.com
See details
TIPS TO HELP YOU PREP, PEEL, AND COOK BUTTERNUT SQUASH ...
Jul 13, 2020 · Clean squash, peel, cut and remove seeds as directed above. Cut squash into 1-inch cubes or ½-inch-thick slices. Toss squash with a little olive oil to coat and prevent drying out while …
From bhg.com
From bhg.com
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BAREFOOT CONTESSA | BUTTERNUT SQUASH AND APPLE SOUP | RECIP…
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash …
From barefootcontessa.com
From barefootcontessa.com
See details
BEST BUTTERNUT SQUASH RECIPES TO MAKE THIS FALL | MARTHA ...
Jun 08, 2021 · Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. Like its relations, other winter squash such as acorn and kabocha, butternuts are at their best from early fall through winter. Their big difference is that they are larger than most other winter squash…
From marthastewart.com
From marthastewart.com
See details
9 HEALTHY WINTER SQUASH RECIPES | EVERYDAY HEALTH
Jan 20, 2022 · 9 Healthy Winter Squash Recipes. ... While you can peel and cube butternut squash, it has a tough flesh and odd shape, which can make it a little tricky to cut. As a result, one of the …
From everydayhealth.com
From everydayhealth.com
See details
THE 10 BEST SQUASH RECIPES | FOOD | THE GUARDIAN
Sep 21, 2013 · The 10 best squash recipes. ... 3 Bring the stock to a boil and keep at a low simmer until the squash is ready. 4 Peel the chorizo and cut into small chunks. Lightly cook over a …
From theguardian.com
From theguardian.com
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