Butternut squash or butternut squash is a healthy vegetable to serve as a side dish or light. Here are some methods you can use to cook pumpkin in the oven.
Ingredients
Makes 2 to 4 servings.
Method One: Baked
- 1 large butternut squash
- Olive oil
- 2 tbsp (30 ml) butter
- Salt and pepper to taste
Method: Whole Baked
- 1 large butternut squash
- Salt and pepper to taste
Method Three: Grilled (Charbroiled)
- 1 large butternut squash
- 2 tbsp (30 ml) Olive oil
- Salt, to taste
Method Four: Steam-Bake
- 1 large butternut squash
- 1/2 cup (125 ml) water
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) palm sugar
- 2 tsp (10 ml) cinnamon
Step
Method 1 of 4: Baked
Step 1. Preheat the oven to 180 degrees Celsius
Prepare a baking sheet or dish for baking by coating it with non-stick spray.
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You can also coat the pan with butter or cover it with aluminum foil to prevent the pumpkin from sticking to the bottom of the pan.
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Step 2. Divide the pumpkin into four
Use a sharp serrated knife to cut the pumpkin lengthwise.
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Cut two pumpkins from top to bottom. Use movements such as sawing.
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Cut in half again in half, again cutting from top to bottom in a sawing motion.
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Pumpkin does not need to be peeled.
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Use a metal spoon or fruit rounder to remove the seeds and the stringy flesh of the fruit.
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Step 3. Place the pumpkin in the prepared pan
Cut side facing up.
Step 4. Sprinkle pumpkin with oil, butter, salt and pepper
Coat the top of the pumpkin, the cut part.
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Sprinkle a generous amount of olive oil on each piece of pumpkin.
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Divide the butter evenly among all the pieces. Brush the surface of the pumpkin with butter.
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Sprinkle salt and pepper over the pumpkin. This can be measured to taste, but if you're not sure, use approximately tsp (1.25ml) salt and 1/8 tsp (0.62cm) pepper for each pumpkin slice.
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Other herbs and spices can also be used. For example, you can sprinkle with thyme or parsley for a savory taste or a little red chili for a spicier taste.
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Step 5. Bake for 45 to 50 minutes
Pumpkin will be quite tender when pierced with a fork.
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The whole pumpkin may not be brown, but you should be able to see the golden brown spots starting to appear, especially along the edges.
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Step 6. Remove from oven
Let cool slightly before serving while warm.
Method 2 of 4: Baked Whole
Step 1. Preheat the oven to 180 degrees Celsius
Prepare a baking sheet with shallow edges.
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You don't need to line the pan, but if desired, you can place non-stick aluminum foil on the bottom of the pan, to prevent the pumpkin from sticking to the pan.
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Step 2. Place the pumpkin on the baking sheet
Use a sharp knife to stab the pumpkin in several places.
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Each stitch measures between 2.5 and 5 cm, and the distance between stitches is approximately 7.6 to 10.2 cm.
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Step 3. Bake for 60 minutes
The squash will be quite tender, easy to pierce with a fork.
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Let the pumpkin bake without the cover.
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Step 4. Remove from oven and cut in half
Allow the pumpkin to cool slightly before cutting it in half lengthwise.
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Wait at least 10 to 15 minutes after removing the pumpkin from the oven. Otherwise the pumpkin is still too hot and your fingers are scalding.
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Use a serrated knife to divide the pumpkin open from top to bottom.
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Remove the seeds and stringy flesh with a metal spoon or fruit rounder.
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Step 5. Season the pumpkin and serve
Sprinkle pumpkin with salt and pepper, to taste.
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Use plenty of salt and pepper if desired. If you're not sure how much to use start with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper for each pumpkin slice.
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If desired, you can also sprinkle the pumpkin pieces with melted butter or a little olive oil.
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For a more tart taste, sprinkle the pumpkin with lemon juice.
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To make the pumpkin easier to serve, you can cut it in half again to make four pumpkin slices.
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Method 3 of 4: Grilled charbroiled
Step 1. Preheat the oven to 218 degrees Celsius
Line a shallow pan with parchment paper or non-stick aluminum.
Step 2. Peel and slice the pumpkin
Use a vegetable peeler to peel off the skin and use a sharp knife to peel the pumpkin into about 2 inches (5 cm) slices.
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Cut 2.5 cm from the top and bottom of the pumpkin. Discard the parts.
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Use a serrated vegetable peeler to remove the thick skin of the pumpkin until the orange flesh is visible.
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Use a metal spoon or fruit rounder to remove the seeds and fibers.
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Make a wide cut, from side to side, that is approximately 2.5 cm thick.
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Step 3. Coat the pumpkin with oil
Sprinkle the baking sheet and pumpkin with oil.
- Olive oil works well, but you can also use walnut oil or another type of vegetable oil.
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Sprinkle half the olive oil on the pumpkin. Pour the oil on the pumpkin slices, turning so that each side is exposed to the oil.
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Sprinkle the remaining oil on the reverse side of the pumpkin.
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If desired, you can also spray each slice with non-stick spray.
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Step 4. Sprinkle the pumpkin with salt
The amount of salt is up to you, but start with to 1 tsp (2.5 to 5 ml) for all pumpkins if you're not sure.
Step 5. Bake for 15 to 20 minutes
The pumpkin slices should be golden brown along the edges.
Step 6. Turn the pumpkin slices over and continue roasting
Turn each slice over and sprinkle with salt. Continue to bake for another 15 minutes.
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Use tongs to flip the slices as they will be too hot to turn by hand.
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Step 7. Turn on the broiler
If your broiler has multiple settings, turn them to a low setting.
Step 8. Bake for 5 minutes
The pumpkin should start to dark brown in places.
Watch the pumpkin carefully. If some portions cook faster than others, remove the cooked ones first
Step 9. Serve while warm
After removing the baked slices from the oven, let them cool for about 5 minutes and serve while warm.
Method 4 of 4: Steam-Baked
Step 1. Preheat the oven to 180 degrees Celsius
Prepare a glass dish for baking measuring 23 by 33 cm.
Cover the dish with butter or with aluminum foil if needed
Step 2. Cut two pumpkins
Use a sharp serrated knife to cut the pumpkin lengthwise.
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Cut two pumpkins from top to bottom.
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You don't need to peel the pumpkin.
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Remove the seeds and pulp with a metal spoon or fruit rounder.
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Step 3. Put the pumpkin in a dish and fill it with water
The cut part is facing down. Add cup (125 ml) cold or room temperature water to the dish.
The water helps prevent the pumpkin from sticking and generates moisture, which aids the cooking process
Step 4. Cover with aluminum foil
Cover the dish tightly with aluminum foil.
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When using non-stick foil, make sure the non-stick coating is facing down toward the pumpkin.
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Step 5. Bake for 60 minutes
The pumpkin should be quite tender when pierced with a fork when it's done.
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You may not notice any discoloration.
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Step 6. Puree the inside of the pumpkin mixed with butter, palm sugar and cinnamon
If desired, remove the tenderized meat with a spoon, and place it in a large bowl. Use a potato mash, to blend the palm sugar, butter and cinnamon together with the pumpkin.
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Wait a few minutes after removing the pumpkin from the oven before mashing it.
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You can also serve pumpkin without mashing it. Just quarter the pumpkin, or divide it into as many pieces as you like. Sprinkle with brown sugar, and cinnamon, or try a different seasoning like salt and pepper.
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