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butternut squash recipes jamie oliver

butternut squash recipes jamie oliver

butternut squash recipes jamie oliver

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Cucurbita (Latin for gourd)[3][4] is a genus of herbaceous vegetables in the gourd family, Cucurbitaceae (also known as cucurbits or cucurbi) native to the Andes and Mesoamerica. Five species are grown worldwide for their edible vegetable, variously known as squash, pumpkin, or gourd, depending on species, variety, and local parlance,[a] and for their seeds. Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the genus Lagenaria, which is in the same family and subfamily as Cucurbita, but in a different tribe. These other gourds are used as utensils or vessels, and their young fruits are eaten much like those of the Cucurbita species.

Most Cucurbita species are herbaceous vines that grow several meters in length and have tendrils, but non-vining “bush” cultivars of C. pepo and C. maxima have also been developed. The yellow or orange flowers on a Cucurbita plant are of two types: female and male. The female flowers produce the fruit and the male flowers produce pollen. Many North and Central American species are visited by specialist bee pollinators, but other insects with more general feeding habits, such as honey bees, also visit.

There is debate about the taxonomy of the genus, as the number of accepted species varies from 13 to 30. The five domesticated species are Cucurbita argyrosperma, C. ficifolia, C. maxima, C. moschata, and C. pepo. All of these can be treated as winter squash because the full-grown fruits can be stored for months; however, C. pepo includes some cultivars that are better used only as summer squash.

The fruits of the genus Cucurbita are good sources of nutrients, such as vitamin A and vitamin C, among other nutrients according to species. The fruits have many culinary uses including pumpkin pie, biscuits, bread, desserts, puddings, beverages, and soups.

Baked Squash Stuffed with Nutty Cranberry-spiked Rice

Jamie Oliver’s baked squash makes for a showstopping vegetarian alternative to turkey or veggie side dish. A perfect meal to enjoy in early December and around the festive period.

butternut squash recipes jamie oliver
butternut squash recipes jamie oliver

1 butternut squash (1.2kg)

olive oil

1 red onion

1 clove of garlic

1 bunch of fresh sage (30g)

10 sun-dried tomatoes

75g vac-packed chestnuts

75g basmati rice

75g dried cranberries

1 pinch of ground allspice

red wine


Preheat the oven to 180°C/350°F/gas 4. Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash. Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil. Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts. Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.

Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.

Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.

Changing courses This tasty squash also makes a delicious veggie side dish, in which case you should be able to feed about 10 to 12 people with this recipe.

Calories 300kcal | Fat 8.9g | Sat Fat 1.3g | Protein 5.1g | Carbs 51.1g | Sugars 22.2g | Salt 1.2g | Fibre 6.5g

Jamie Oliver Roasted Butternut Squash Recipes


  • 1 large butternut squash
  • 1 dried red chilli
  • sea salt
  • freshly ground black pepper
  • 1 large handful fresh sage leaves
  • 1 stick cinnamon , broken into pieces
  • olive oil


  1. Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites. Even though it’s very Tuscan in style, the flavours remind me of English chutney recipes that I’ve come across in old cookbooks. When roasted like this, the squash is wonderful eaten as part of an antipasti plate, or in soups, or tossed with pasta, or with meat. Other types of squash that are great for roasting are onion squash (which has a dense orange skin) and acorn squash (which has an orangey-grey skin and is a bit more squashed than round). Ask your local fruit and veg man for guidance if you’re not sure.Preheat your oven to 180°C/350°F/gas 4. Halve the butternut squash, remove and reserve the seeds, then cut the squash into slices or chunks with the skin left on. Using a pestle and mortar, or a metal bowl with a rolling pin, bash up the dried red chilli with a good pinch of salt. Add the whole sage leaves, the pieces of cinnamon and enough olive oil to loosen the mixture, and rub the whole lot over all the squash pieces so they are well covered.
  2. Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp. Remove the cinnamon and tuck in!

Jamie’s festive stuffed squash recipe


  • 1 butternut squash (roughly 1.2kg)
  • 2 red onions
  • 40g dried apricots
  • 30g fresh sage
  • 30g hazelnuts
  • 2 tsp olive oil
  • 400g tin green lentils or borlotti beans
  • 50g Stilton
  • 60g baby rocket leaves


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Wash the squash, carefully cut in half lengthways, then remove the seeds. Place on a baking tray and roast for 1 hr 10 mins or until starting to soften. Leave to cool slightly.
  2. Meanwhile, peel then finely chop the onions and the dried apricots; pick and roughly chop the sage leaves. Roughly crush the hazelnuts with a pestle and mortar.
  3. Heat the oil in a frying pan over a medium heat, add the onions and sage, and cook, stirring occasionally, for 15 mins or until softened. Drain the lentils and add to the pan with the chopped apricots.
  4. Scoop out the squash flesh with a spoon, leaving a 1cm border. Roughly chop the flesh and add to the frying pan; mix well and season to taste. Pile the mixture into the squash shells, topping with crumbled Stilton and the crushed hazelnuts.
  5. If making a day ahead, leave the squash to cool, then transfer to the fridge until Christmas morning, or simply bake for 15-20 mins until golden on top. Scatter over the rocket leaves and serve.

Go veggie: Recipe is suitable for vegetarians if a vegetarian Stilton is used.

Simple Way to Make Jamie Oliver Sweet and Spicy Roasted Butternut Squash

The ingredients needed to make Sweet and Spicy Roasted Butternut Squash:
  1. Make ready 1 teaspoon black pepper
  2. Make ready 1 teaspoon salt
  3. Get 1 teaspoon pumpkin pie spice
  4. Prepare 1 teaspoon onion powder
  5. Get 1 teaspoon granulated garlic
  6. Prepare 1 teaspoon smoker paprika
  7. Take 2 tablespoons balsamic vinegar
  8. Prepare 2 tablespoons olive oil
  9. Take 2 tablespoons brown sugar
  10. Get Pinch two of cayenne pepper optional
  11. Get 1 \2 cup of maple syrup
  12. Make ready 1 peeled and cubed butternut squash
butternut squash recipes jamie oliver
butternut squash recipes jamie oliver
Steps to make Sweet and Spicy Roasted Butternut Squash:
  1. Line baking pan with foil. Coat foil lightly with olive oil. Peel butternut squash, cut into 1 inch cubes. Toss and coat squash in seasoning mixture and spread out on foiled and greased pan. Roast 25 mins in a *375 degree oven and turn/flip squash. At this point I mixed another 1 tbls Olive Oil, 1 tbls balsamic vinegar and 1 tbls brown sugar together and poured onto the squash. I sprinkled cayenne, (which is optional) and baked another 15-20 or until tender and nicely browned.

Gorgeous sweet and spicy brussels and butternut squash are roasted with cayenne pepper, maple syrup and olive oil to golden crispy perfection. Then in goes crispy bacon (turkey or pork work), dried cranberries (or cherries!) and your absolute favorite crumbled cheese (i vote goat or gorgonzola). holiday #butternutsquash #sidedish #spicy #veggies. Sweet & Spicy Butter-Roasted Butternut Squash. Major holiday vibes included, no extra charge. This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick!

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