I tried butternut squash for the first time last week, I made soup and for Sundays dinner had some with the other roasted veg, very nice. I didn't bother peeling it, just washed it, more fibre!
Pete’s Butternut Squash Curry Soup
Serves 4
Ingredients
425g/half a Butternut Squash, cut into 30mm cubes (leave the skin on) remove seeds.
750g chicken stock
1 tbsp. madras curry powder
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
Method
Spray a frying pan with Fry Light, cook the onion until soft, add curry powder, add the cut butternut squash, along with the carrot & celery bring to the boil and then simmer for 30-40 mins until everything is soft. Season with salt & pepper.
Remove from the heat and blitz with a hand blender.
When buying butternut squash check that it sounds hollow when tapped, is a good orange colour with no bruises or green tinge.
They store well in a cool room wrapped in a dark paper bag, NOT in a plastic bag as it will rot!