Butternut squash cottage pie (2024)

FAQs

Is it necessary to peel butternut squash before cooking? ›

It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.

I'd say either your mash or cottage pie sauce isn't thick enough. Do you add milk to your mashed potato? I've found that mash made with no milk added stays on top far better.

HELPFUL TIP: You can get about 4 cups of cubed butternut squash from 1 (2-pound) squash. Use a heavy vegetable peeler to peel the squash and then remove the pulp and seeds before chopping into cubes.

In addition to its numerous health benefits, fiber makes meals more satisfying by filling you up for longer so you aren't reaching for a snack just an hour or two later. Including butternut squash in meals can boost your fiber intake, as one serving of butternut squash provides about 10% of your Daily Value for fiber.

The blade: Using a Y-peeler with a carbon steel blade means one thing — it's super sharp. Unlike a stainless steel blade, typically what you'll find on swivel-header peelers, this blade makes it easy to remove the squash's tough skin without too much effort. It also holds its sharp edge a lot longer.

Food Safety and Storage

Scrub winter squash with a vegetable brush under cool running water before cooking or cutting.

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.

Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn. It's important to note that while gourds are in the same family as squash, most are grown for decorative purposes and are not edible.

The One Way To Tell Butternut Squash Is Ripe

Light to dark green spots on the skin tells you it's definitely not ready to be eaten. If the skin is very pale—more creamy white than tan—it's not ripe. Look for a rich tan, darker amber, or orange color. It should also be matte, not glossy.

The liquid is so strong that it can harden into protective scab if the squash becomes cut or damaged—much like a tree. This sap has the same effect on skin, it creates a tough film that can feel stiff, or even itchy.

What happens to your body when you eat butternut squash regularly? ›

Research shows that butternut squash can help reduce your risk of colorectal cancer, in particular. It can help your blood pressure. Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease.

You can either roast butternut squash in its skin, halved, or cut into wedges. It can be served stuffed as a stunning main, as a simple side dish, stirred into risottos, pasta or salads, or blitzed into a soup. By peeling and dicing, the cubes of squash will become more caramelised, with plenty of texture.

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.

Microwave the squash for at least 3 minutes and 30 seconds (you might need to go a little longer, depending on the size, but that should do the trick). Let the squash cool to the point where it doesn't hurt to hold it, then peel away the skin and scoop out the seeds with ease!