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Roasting of a Butternut: Part 1 of the Butternut Duo

November 4, 2012

First off, thank you to anyone who’s been reading my posts: you rock.  Second, as previously stated, I am a MSc student, so if posting is a bit sporadic, that would be why (I’m trying to be relatively regular about it though).

Further, while the following originated from a published recipe, it has been played with a bit.  For the purposes of this culinary experiment, I was assisting the fabulous Emma–i.e. “she who found the recipe”.  Also, I must say a thank you to one of our course conveners, Raj, who generously provided a squash a few weeks back–it was sitting on my desk ever since.

Without further ado, I give you: the roasting of a butternut… *dun dun dun*

Ingredients:

1 Butternut squash

Whole leaf Rosemary

Sunflower oil

Salt

Rice

French beans

Prep:

Squash:  Cut squash length-wise into four parts– cut in half, scoop out seeds & cut each of those halves in half.  Put quarters in/on a baking tray (take two if they’re small ;)).  Pour/Drizzle sunflower (or other) oil over the flesh-side of the squash — it should be skin-side down in the tray.  Sprinkle rosemary over the top (fresh, dried, whatever). Sprinkle salt (sea salt or rock salt preferred) over the top–however much you like.  Put in a preheated oven at 180°C for 45min, checking occasionally.

Rice: If you have a rice cooker, you probably know how to work it.  If you don’t, put one part rice to two parts water (of whatever amount — for two people at one meal, it was about one cup), into a saucepan on the stove–make sure there’s extra room in the pan, or it’ll overflow, which is a right pain to clean up.  Add some salt (and/or other spices if you’d like–keep in mind the squash&rosemary combo is rather sweet).  Don’t put something like Basil in the rice unless you’ll be eating the squash and rice separate–Basil and Rosemary don’t play well together.  Also, put a lid on it.  It won’t work if there’s no lid on the pan.

French Beans: If you have a rice cooker and it has an extra insert for steaming things, fabulous: put your rice in the bottom and beans in the top, and turn it on.  If not, you’ll need a steaming basket and a pan/pot of some description.  Put the basket in the pan, with a bit of water in the bottom of the pan and put the beans in the basket.  Cover with a lid–most pans have a lid.  If you don’t have one, you could probably use a plate (preferably non-plastic, as it might melt from the heat).  If you’ve cooked the beans separately, you might want to add a sprinkling of salt.

*Check occasionally when on heat–for the purposes of this exercise, I think they cooked/steamed for about half an hour.

Once everything’s done (or during, depending on how hot you like your food), take the squash out of the oven.  Allot one quarter per person, i.e. for two people, use half a squash.  Put the other two quarters in a container and store in the fridge.  Using a spoon or other like implement, scoop the squash off of the skin (make sure there are no bits of skin stuck to it–it’s pesky like that).  Segments of about an inch wide seemed to work well.  Divide the rice and beans as you like, and enjoy. 😀

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From → Recipes

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