Butternut Squash Hasselbacks with Indian spices | Rebel Recipes (2025)

FAQs

What season is best for butternut squash? ›

When is butternut squash in season? Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.

Producing a rich, golden-yellow flesh with excellent texture, Butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavour. 1 Piece weighs around 700 Grams.

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.

Nutritional Benefits of Butternut Squash

It contains zeaxanthin and lutein, two powerful antioxidants that support vision. Butternut Squash's high antioxidant content may have anti-inflammatory benefits, helping to reduce your risk of inflammation-related disorders like rheumatoid arthritis.

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

Substituting for Butternut Squash

Buttercup squash also makes a reasonable substitute, particularly in baked recipes or as part of a stew-like dish such as an Indian curry because its flesh tends to dry out when you cook it.

Squash Melon is also known as round melon, round gourd, and Indian squash. It is important summer vegetable of north India. In Punjab it is called as "tinda".

Is butternut squash a carb or vegetable? ›

Winter squash: Winter squash, including butternut squash and acorn squash, is a starchy vegetable that is high in carbs. One cup of cooked butternut squash contains around 21 grams of carbs, while one cup of cooked acorn squash contains around 15 grams.

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.

Can You Eat Butternut Squash Skin? 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.

It's not that steaming is better than roasting or roasting is better than steaming. It's that both techniques belong in a vegetable cook's repertoire. With steaming, you get pure squash flavor; with roasting you get darker, denser caramelized flavor.

Butternut squash is harvested between the months of September and December. It can be stored for up to three months in cool, dry conditions. Squash is a member of the gourd family. Winter squash, such as butternut and acorn, have hard shells, inedible skins, and large seeds.

Summer brings us zucchini and pattypan squash, but winter has its own excellent varieties of squash, including butternut, acorn, and delicata squash. Unlike their summery cousins, winter squash have hard skins and last a long time. On the other hand, they may be less familiar.

While butternut squash is typically available all year round at the grocery store, it's best in the early fall months and into the winter. Follow these tips the next time you're picking a butternut squash at the grocery store: Pick it up and check the weight.

Butternut squash is easy to grow from seed. Start indoors in early April by sowing two seeds per pot. Thin to one seedling and harden off outdoors after the last frosts before planting out in late May into well prepared beds.