butternut squash recipes jamie oliver

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

Ingredients

• 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

Method

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

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!

So that’s going to wrap it up for this exceptional food sweet and spicy roasted butternut squash recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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