Our food writer, Mark Doe, on a vegetable which can go with most dishes – the Butternut Squash…
Butternut squash is a very versatile Autumn vegetable and if cooked properly (as in not boiled) is full of a lovely sweet flavour.
It can be used as a side vegetable to game as the sweetness complements the strong flavours of game birds wonderfully.
It is also great in risotto. A very popular starter during my time at The Ritz hotel, was roast squab pigeon, served on a butternut squash and truffle risotto.
The squash was roasted and then puréed. This was then mixed into a truffle risotto just before serving.
Butternut makes a divine autumn soup, and I often compliment the soup by adding some roasted parsnips as well.
Serve with a dollop of crème friache mixed with some toasted almonds. Some fresh chopped sage sprinkled on top when serving really enhances the flavour.
Try using in a stew or casserole. It makes a change from using carrot and turnip. I have never met a vegetarian that doesn’t appreciate a starter of roasted butternut with parmesan, rocket leaves and extra virgin olive oil & it is great cook on the barbecue.
Purchasing
Try and purchase samller squash as they are easier to prepare.
When purchasing squash they shouldn’t feel too heavy for their size and test them by trying to press your fingernail into the flesh.
Preparing
To prepare the squash for roasting, cut the squash in half so that you have the bulbous end and the thin end.
Place each piece standing up on a chopping board and then remove the rind with a small knife.
Cut both pieces in half length ways and you will see the bulbous ends contains seeds.
Remove the seeds with a spoon. These can be washed and then roasted in a hot oven if you wish.
Cut the squash into wedges and it is ready for roasting.
Roast butternut squash soup with almonds, crème friache and truffle oil
Chopped fresh sage served on top of the soup just before serving really enhances the soup.
Serves 6
• 1 kg of butternut squash2 tbsp truffle oil
• 1 tablespoon of finely grated orange zest 3 tbsp toasted flaked almonds
• 1 large onion, finely chopped
• 900 ml of vegetable stock or water
• 150 ml of crème fraiche
• Salt and pepper
• 25 g unsalted butter or olive oil
• Olive oil
Method
1. Prepare the squash for roasting as described above.
2. Place then on a roasting tray and drizzle some olive oil. Season with salt and pepper.
3. Place the squash in a pre-heated oven at 190-200c and roast until tender, approx 30-40 minutes.
4. Once the squash is cooked, melt the butter in a pan and sweat down the onion over a low heat, with out any colour for 4 minutes.
5. Add the orange zest and the vegetable stock.
6. Add the squash and bring to the boil.
7. Simmer for 10 minutes.
8. Blitz the soup in a liquidizer or with a small hand blender.
9. Season with salt and pepper and add the crème friache.
10. Re-boil the soup, if it seems a little thick add some more water or vegetable stock. Season with salt & pepper. Serve in soup bowls.
11. Drizzle each soup with a little truffle oil and sprinkle with a few toasted flaked almonds.
