Butternut squash is an unusual shaped vegetable that appears in the shops in September and has a season that runs through to November. Belonging to the pumpkin, courgette and cucumber family it is classed as a winter squash.
Known to have been cultivated by the Incas in the fifteenth century. Butternut squash is thought to have been eaten in the Americas over 5,000 years ago and remains an important food throughout much of Central and South America. It is increasingly widely available throughout the world and much used in vegetarian cookery.
Nutritional Value of Butternut Squash
Cylindrical or 'half dumb-bell' shaped, butternut squash should have a smooth tan or beige coloured skin. Packed with nutrients, the squash is a good source of fibre, vitamin C, manganese, magnesium and potassium. It is also an excellent source of vitamin A and low in saturated fat.
Growing above ground on a vine, when sliced open the butternut squash will reveal a dense fibrous yellow/orange flesh that is pulpy in the middle with seeds. The flesh turns increasingly orange as it ripens and the seeds are edible raw or roasted.
A flexible ingredient in a multitude of dishes it can be roasted, puréed or mashed. A colourful and nourishing addition to casseroles, stews, pasta dishes, soups, breads and muffins. This recipe for a tasty, spicy dip is extremely handy. Excellent with crudités or dipping chips, it also makes an interesting filling for jacket potatoes.
Due to its unusual shape care should be taken when preparing butternut squash for cooking.
Preparation of Butternut Squash
- Stand the butternut squash on the flat end.
- Slice through the middle from top to bottom. This should give two halves with seeds and pulp clearly visible.
- Scrape out the pulp and seeds.
- Peel the butternut squash halves.
- Discard the peel and pulp.
- Discard the seeds if not required.
- Slice or chop the prepared squash as desired.
Spicy Butternut Squash Dip Recipe
Ingredients
- 1 medium butternut squash - peeled, seeded and sliced into 2cm cubes
- 1 tablespoon white wine vinegar
- 1 red onion, roughly chopped
- Juice of half a lemon, freshly squeezed
- Juice of half a lime, freshly squeezed
- 2 garlic cloves, roughly chopped
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon red chilli, puréed
- 2 tablespoons of sunflower oil to roast the squash
- 1 tablespoon olive oil
- Salt and pepper to taste
Method
- Preheat the sunflower oil in a roasting dish, gas mark 7, 220°C , 425°F for 10 minutes.
- Add the cubes of squash to the hot oil and reduce the heat to gas mark 5, 190°C, 375°F for 30 minutes or until soft.
- Remove the roasting dish from oven and take the squash out of the hot oil and place to one side to cool.
- Place the white wine vinegar, lemon juice, lime juice, garlic and onion into a food processor set up for 'puréeing.'
- Add the cooled squash to the ingredients in the food processor and puréé for a few seconds, then add the dried spices and mix until the ingredients are well combined.
- Add salt and pepper to taste.
- Gradually add the olive oil and set food processor to 'pulse' until the mixture is smooth.
- Serve immediately with chunks of raw red pepper, raw celery sticks, sticks of cucumber, dipping crisps and/or mini poppadoms.
This recipe is dairy free and suitable for vegetarians. It is a mildly spiced dish. To increase the intensity of the spices, add more paprika, cumin and chilli, tasting, until the required strength is reached.
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