Cook This Now! Martha Stewart's Butternut Squash Pie | southforker (2024)

FAQs

How to cook butternut squash Martha Stewart? ›

Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes. 2. Add chicken broth, water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes.

Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard. Remove any seeds with a spoon or ice cream scoop.

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.

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.

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

Food Safety and Storage

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

That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.

Cut each half into 1-inch-thick slices, then cut in the other direction to make 1-inch cubes. On a parchment-lined sheet pan or in a baking dish, toss cubes with olive oil and salt until coated. Arrange in a single layer. Roast until squash is tender, browned, and easily pierced with a fork, about 45-55 minutes.

Steaming, boiling, microwaving, and pressure cooking are quick moist-heat ways to soften the flesh of this winter squash. These methods don't add much flavor, but they are great for soups and purees. Personally, roasting tastes the best.