Ok this one’s a keeper! Made this for a dinner party last night and it was a show stopper. Fantastic blend of flavors. The chili flaked onions take this to the next level indeed. I warmed the squash and onion mixture, then add a peppery touch with some rocket leaves just before serving.
It will change the appearance of the final product somewhat, but if you want to not have to do all that carving and peeling of the uncooked butternut squash, just wash the squash, dry it, maybe rub a very small amount of oil on the outside, and put it in the 350 degree F. oven for 1.5 hours. It will be perfectly cooked, soft, delicious -- and you can even eat the skin (though if you do want to remove the skin for the sake of appearance, it slips off easily). No need to even prick it before roasting. (This method works for other hard squash, as well, but only with the butternut does the skin become edible.) Just cut open, scoop out seeds, and enjoy.
It has transformed my life. Now I have butternut squash all the time. I'll do a couple at once, so there is cooked squash in the fridge, for later use. It's wonderfully liberating.
Cut the ends off the squash, cut it in half length-wise, use an ice ream scoop to get the seeds out, and then peel the squash. Use a good large knife to cut squash in half. You can also bang the squash on your cutting area to make it easier to split in half. It also gets your aggression out. : )
There truely isnt an easier way ive found to break down butternut squash. A sharp knife is essential, but other than that...? Roasted butternut squash is lovely with just oil salt and pepper. I live in the hazelnut mecca. Willamette valley Oregon. There are filbert orchards EVERYWHERE.
Hi! The pan Kristen's using is a GreenPan Venice Pro nonstick skillet -- you can find them on our site: food52.com/shop/products/4763-greenpan-venice-pro-nonstick-skillet Hope this helps!
Why did this only pop-up in my recommended?? I bought like 5 butternut squash onions but only made soup with them. -_- at least the soup was tasty but i wouldve loved to test this recipe with nice squashes.
I am not trying to be a s-hero. I buy beautiful, one pound tubs of *in-season* beautifully orange, butternut squash from a small local market [shout out to Berkeley Bowl!].
Ok this one’s a keeper! Made this for a dinner party last night and it was a show stopper. Fantastic blend of flavors. The chili flaked onions take this to the next level indeed.
I warmed the squash and onion mixture, then add a peppery touch with some rocket leaves just before serving.
Glad you liked this recipe, Joy!
Microwave the whole squash for a few minutes before you try cutting it. It softens it up and makes it much easier to work with
That's a great tip!
wow I had no idea
It will change the appearance of the final product somewhat, but if you want to not have to do all that carving and peeling of the uncooked butternut squash, just wash the squash, dry it, maybe rub a very small amount of oil on the outside, and put it in the 350 degree F. oven for 1.5 hours. It will be perfectly cooked, soft, delicious -- and you can even eat the skin (though if you do want to remove the skin for the sake of appearance, it slips off easily). No need to even prick it before roasting. (This method works for other hard squash, as well, but only with the butternut does the skin become edible.) Just cut open, scoop out seeds, and enjoy.
Thanks for this great tip Cynthia!
It has transformed my life. Now I have butternut squash all the time. I'll do a couple at once, so there is cooked squash in the fridge, for later use. It's wonderfully liberating.
that looks amazing. I have a squash and red onion sitting in the kitchen!
Great! Let us know how it goes!
Yum.
I can't wait to make this!😊 we love butternut squash, this looks amazing.
I made this today and it is amazing! I had to sub almonds but still great! Going to pick up hazelnuts for next time! Love it and thank-you!
Thanks for sharing, Pamela! Almonds sound delicious in this salad too!
thanksgiving side dish dilemma: solved (thanks, food52)
Glad to be of help :) Hope you enjoy!
Cut the ends off the squash, cut it in half length-wise, use an ice ream scoop to get the seeds out, and then peel the squash. Use a good large knife to cut squash in half. You can also bang the squash on your cutting area to make it easier to split in half. It also gets your aggression out. : )
My secret tip for dealing with butternut squash is to use Delicata instead. 😄
Ha!
Such a beautiful recipe could you also make a little note Celsius degrees?
There truely isnt an easier way ive found to break down butternut squash. A sharp knife is essential, but other than that...? Roasted butternut squash is lovely with just oil salt and pepper.
I live in the hazelnut mecca. Willamette valley Oregon. There are filbert orchards EVERYWHERE.
Can you please provide info or a link for that gorgeous pan you are using for the onions? Ceramic? Thank you for this fab recipe!
Hi! The pan Kristen's using is a GreenPan Venice Pro nonstick skillet -- you can find them on our site: food52.com/shop/products/4763-greenpan-venice-pro-nonstick-skillet
Hope this helps!
Why did this only pop-up in my recommended?? I bought like 5 butternut squash onions but only made soup with them. -_- at least the soup was tasty but i wouldve loved to test this recipe with nice squashes.
Hi Charles! Soup sounds delicious, but we'd recommend grabbing another butternut squash to make this salad :)
I am not trying to be a s-hero. I buy beautiful, one pound tubs of *in-season* beautifully orange, butternut squash from a small local market [shout out to Berkeley Bowl!].
why no link to the recipe? I hate cooking videos
Hi! You can find a link to the recipe in the video description, but I've also added it here: f52.co/2B5v8b3
Hope you enjoy!