Warm Butternut Squash Dip with Gruyere | Healthy Recipes (2024)

FAQs

How to cook butternut squash Martha Stewart? ›

Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).

A cup of butternut squash cubes clocks in at about 7 grams of fiber—making a sizable contribution toward the 25 to 30 grams you need per day. “Fiber has many positive health effects, including limiting weight gain, lowering cholesterol levels, and reducing risk of type 2 diabetes,” Willett says.

You can preserve your butternut squash by curing, freezing, canning, or dehydrating. When you're ready to eat preserved butternut squash, you can prepare it the same way you would fresh squash, such as in butternut squash soups, stews, or any other butternut squash recipes.

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.

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

Butternut squash is meant to be stored for months but doesn't last indefinitely. Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad.

Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

The ideal temperature for butternut squash (and any winter squash) is between 50℉ and 60℉, so a cool pantry or cellar would work best. Do not store whole squash in the refrigerator as the cold temperatures don't increase the shelf life and could affect the texture.

Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.

Does butternut squash go bad in the fridge? ›

Do not refrigerate whole butternut squash; it will keep for a month or more in a cool, dark place. Peeled butternut squash should be stored tightly covered and refrigerated for up to five days.

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

Microwave Hack for Easier Butternut Squash Peeling

Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.