How do you cook squash jamie oliver?

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 .

What has to be done to a winter squash before cooking?

Cooking Whole Cut the squash in half, clean out the seeds with a spoon and place cut-side down on an oiled sheet pan or lasagna dish . Add about 1/4 inch of water to the pan and bake at 375 degrees for 45-50 minutes, or until you can easily poke through the squash with a fork.

How long does it take for squash to get soft in the oven?

Bake at 400°F for about 1 hour to 1 hour and 15 minutes , until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked through. It's hard to overcook squash, it just gets better with more caramelization. Don't undercook it.

How do you cook squash so it doesn't get soggy?

How Do You Cook Zucchini and Squash So It's Not Soggy or Mushy? Slice the zucchini and squash thicker. Think closer to ⅓ to ½ inch instead of the standard ⅛-inch. ... Don't overcook. The most common reason that zucchini or squash get soggy is that it's been cooked for too long. ... Serve right away. Jul 9, 2022

Do you have to cure winter squash before eating?

For the best-quality squash, wait to harvest all types until they are mature — at least 50–55 days after the fruit has set — and cure before storing and eating .

Do you peel winter squash before cooking?

Some squash skin is edible, while other types of squash have tough skin that can be removed before cooking . Remove the skin of butternut, hubbard, buttercup, and turban squash. If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.

How does Gordon Ramsay cook butternut squash?

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

How do you cut and cook squash?

How to Peel and Cut Butternut Squash Step-by-Step Step 1: Remove the Skin. ... Step 2: Slice Crosswise. ... Step 3: Cut the Top Part Lengthwise. ... Step 4: Cut the Bottom Part Lengthwise. ... Step 5: Scoop Out the Seeds & Strings. ... Step 6: Cut the Top Into Strips. ... Step 8: Repeat with the Bottom Pieces. ... Step 9: Now You're Ready for Cooking. Nov 14, 2023

Giant stuffed squash | Jamie Oliver Christmas recipes (2024)

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Giant stuffed squash

With cheesy leeks

Vegetarianv

Nutrition per serving

Calories 369 18%
Fat 15.8g 23%
Saturates 6g 30%
Sugars 16.4g 18%
Salt 1.1g 18%
Protein 13.4g 27%
Carbs 45.8g 18%
Fibre 6.2g -

Of an adult's reference intake

Ingredients

1 French or porcelain princess pumpkin (26-28cm in diameter) , or 3 butternut squash
olive oil
1 whole nutmeg , for grating
1 kg leeks
2 cloves of garlic
10 g unsalted butter
½ a bunch of thyme , (15g)
2 bay leaves
1 heaped tablespoon plain flour
375 ml milk
200 g mix of melty cheeses , such as Gruyère, Red Leicester, Cheddar
200 g stale bread
50 g walnuts
2 sprigs of fresh sage , to garnish

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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Method

Preheat the oven to 180°C/350°F/gas 4. Carefully cut the top off the squash and remove all the pulp and seeds. Place in a large roasting tray, cut side up, drizzle with 2 tablespoons of olive oil, add a few gratings of nutmeg and season with sea salt and black pepper. Rub all over the flesh, cover with foil and roast for 1½ hours or until tender (if you’re using butternut squash, scoop out some of the flesh to make a gully for the sauce all along the length of the squash).
Meanwhile, cut the leeks in half lengthwise and slice. Peel and finely slice the garlic. Place a large pan over a medium heat, melt the butter, and then add the garlic. Once foaming, then strip in most of the thyme leaves and add the bay leaves. Before the garlic takes on any colour, add the green part of the leeks, some salt and pepper, and cook for 10 minutes, stirring occasionally. Then add the white part of the leeks and cook, until starting to soften. Cover, cook for 30 minutes, stirring every now and then. The environment of heat and steam will make them soft, tender and gorgeous.
Check the seasoning, then turn it into a super-charged white sauce. Stir in the flour. Add about 375ml of milk and stir until it thickens, then simmer and blip away, until thick and gorgeous.
Remove from the heat, grate in the cheeses, then stir until melting and gorgeous. Carefully pour into the squash.
Tear the bread into a food processor, blitz into breadcrumbs and tip into a bowl. Blitz the walnuts and then tip into the crumbs and scatter over the sauce.
Bake for 20 minutes, or until golden, blipping and delicious.
When there’s 5 minutes to go, pick the sage leaves into a small frying pan on a medium-high heat with ½ a tablespoon of oil and fry until crisp.
Pick the remaining thyme leaves over the baked squash and decorate with the crispy sage, just before serving. Take it to the table with a big spoon, for everyone to dig in.

Tips

– Use any leftover sauce for cauliflower cheese, mac ’n’ cheese or a lovely gratin.
– Feel free to swap in gluten-free bread and flour, if you need to.

GET AHEAD
You can make this on Christmas Eve, before the second bake. Let it cool down, cover and leave somewhere cold. Cook for 40 minutes, until it’s hot all the way through.

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