Giant stuffed squash | Jamie Oliver Christmas recipes (2024)

FAQs

How do you cook squash jamie oliver? ›

Rub the skin of the squash with a little oil, salt and pepper, and if you've got them, pat on any extra herb leaves you have to hand. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.

Roasting Squash, Halved

You can remove the stem, or leave it on — whichever is easiest. Then, using a spoon, scoop out the seeds and any “guts” so the seed cavity is empty (see photo above). Next, place the squash cut-side down on the sheet pan and pop it in the oven.

Basil has a strong, aromatic flavor that enhances and balances the delicate flavors of squash and zucchini. Use fresh basil, olive oil and tomatoes with a bit of salt when sautéing or stewing chopped zucchini and squash. For a zucchini and squash salad, use some fresh basil and tomatoes.

Of course, large zucchini are still edible, but they lose the delicate flavor and tender texture of their smaller counterparts, which is important in summer favorites like Shaved Squash Salad, Marinated Squash With Hazelnuts and Ricotta and Summer Squash Frittata with Herbs where they're the star.

Winter Squash: Hubbard

This giant squash has a lumpy exterior that ranges in color from orange to green. It's one of the biggest squash varieties and can weigh up to 15 pounds! Its sweet flesh is great when roasted.

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.

Don't overcook.

The most common reason that zucchini or squash get soggy is that it's been cooked for too long. As soon as it's heated through and slightly tender, remove it from the heat to prevent further cooking.

Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.

Temperature and Humidity

Most winter squash prefer warm weather and grow best in 50°F to 90°F. Winter squash plants tolerate light frost for short periods. A light frost that kills the squash vine might not kill the fruit; it can be harvested if ripe and undamaged.

Roasted butternut squash is a terrific backdrop for all kinds of savory seasonings — we especially love it with this simple combination of cumin, coriander, and cayenne along with salt and freshly ground black pepper.

Why does my squash taste bland? ›

No doubt, squash's flavor issues stem from the fact that it's mostly water. Being as much as 95 percent H2O, it's no surprise that it tastes a lot like water, which is to say, bland.

That said, nobody wants to throw away homegrown veggies! Instead of using the over-sized squash in this recipe, I recommend saving that big guy for a loaf of bread or a batch of muffins. Just scoop out the huge seeds and grate the squash to use in a baking recipe like you would use zucchini.

Blossom end rot most commonly affects tomatoes and squash but can also occur on peppers and watermelons. This problem is not a disease and does not spread from one plant to another. Instead, it is classified as a physiological disorder and is caused by a lack of calcium in the developing fruit.