Squash liquor is the sweet, concentrated juices that come out of a squash as it bakes. If you live in the American South, or just like southern food, you might have heard the term “pot liquor,” sometimes spelled “likker.” These are the juices that remain after slow-cooking greens or beans and they play an essential role in giving southern sides their flavor. Jump to Recipe What the heck is squash liquor, and why does it matter? Tetsukabuto squash, a moschata/maxima cross, bakes beautifully. maxima squashes that don’t fit in your oven never mind on a baking sheet when cut according to this recipe, but do make a great baked squash when cut to fit! Finally, pink banana, candy roaster, and (the big) blue hubbard are C. maxima types such as baby blue hubbard, buttercup, and sweet meat are a little juicier and bake up nicely. Most store-bought acorn and delicata squashes are less sweet and may yield a less wonderful result, or can be deliciously doctored up with butter, maple, sweet spices, or other creative additions.Ĭucurbita maxima includes the dry, flaky, meaty squashes like kabocha, kuri, and turban, which often do better steamed or stewed than baked in a plain way without moist add-ins or fillings. Cucurbita moschatasquashes such as butternut, honeynut, calabaza, and Thai pumpkins are my favorites for the baked squash treatment.Īmong Cucurbita pepo types, sweet dumpling and winter luxury pie pumpkin are tasty baked. Once you get to know these clans, you’ll understand that species has a lot to do with the different squashes’ taste, texture, and how to cook them. Now that we have a fresh batch of roasted butternut squash, let’s put it to use.One hope I have for this site is that readers learn which squashes are in which “clan” (totally unscientific term!) among the three major squash species: maxima, moschata, and pepo. How to Use Roasted Butternut Squash Cubes Southwest: ½ teaspoon cumin + ½ teaspoon paprika + ½ teaspoon oregano + ½ teaspoon salt.Thanksgiving: ½ teaspoon dried sage + ½ teaspoon rosemary + ½ teaspoon garlic powder + ½ teaspoon salt.Sweet: ½ teaspoon cinnamon + ½ teaspoon salt + a drizzle of maple syrup over cooked butternut squash.Italian: ½ teaspoon Italian seasoning + ½ teaspoon garlic powder + ½ teaspoon salt.My all-purpose roasted veggie seasoning makes a great go-to seasoning option for this recipe and other roasted veggies or you can try one of these combinations below: The savory-sweet flavor of butternut squash pairs well with a variety of spices so you can season it in many ways. Remove from the oven and allow the squash to cool for 5 minutes before serving. Season with salt and black pepper and toss to combine.īake for 20 to 25 minutes or until the squash is golden brown and fork-tender. Place the squash onto the baking sheet and drizzle with olive oil. Preheat the oven to 400F and line a large baking sheet with parchment paper. Here’s how to roast this delicious winter veggie: All you need is a large sheet pan, parchment paper (so it doesn’t stick to the pan), and your seasonings. Roasting is my favorite way to cook butternut squash because it adds to the flavor and is less clean up for me. There’s no difference in the flavor and that’s one less thing you have to prepare. That’s enough for nearly two recipes but if you want to save time, go ahead and use those pre-cut squash cubes from the grocery store. If peeling and cubing a 3 lb squash, you’ll end up with about 4 cups of ½-inch cubes, adding 1 cup for each additional pound. If you aren’t cooking right away or all of the squash at once, place the cubes in an airtight container and refrigerate for up to 5 days. Once you have the squash cut into sections, slice each section lengthwise, then slice crosswise to make ½-inch cubes. Lay the cleaned squash halves, cut side down, onto the cutting board, and use the knife to separate the long neck from the bottom. Use a large spoon to scoop out the seeds and stringy flesh from the squash. Using the knife, slowly start at the top center and slice straight through to the bottom. Stand the squash upright and make sure it doesn’t wobble. Using a vegetable peeler, remove the skin from the squash. Since butternut squash has a round shape, I’ve also found it helpful to make a small slice on one side, so it lays flat. Remove about ¼-inch off the base and stem of the squash. The squash is very dense, so both items are necessary for a safe and easier process. To cube whole butternut squash, you will need a heavy cutting board and a sharp knife. How to Cube Butternut Squash for Roasting And of course, it’s a healthy option for complex carbs with each cup of cooked squash yielding:
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