If I want to prepare butternut squash in advance ...

[Millie1]

do I leave it overnight in water (ie as with potatoes) or put it in a bowl and cover with clingfilm (no water). Or do I just stop trying to cut corners and wait til tomorrow! TIA

Well, I recently cooked butternut squash a day in advance of the risotto I was making. . .I simply roasted it for an hour or so (cut in half) and then whacked some tin foil around it & put it in the fridge til I had to use it the next day, mashed, for the risotto.

How are you planning to prepare it? I know butternut squash can survive being cut in half and left in the fridge with clingfilm w/out browning like potatoes would. . .so I'd think leaving it in water, even if cubed, would be unnecessary.

Don't boil it - roast it! It tastes 1000 times better and is so easy, cut into chunks, drizzle over oil and put in oven. Makes it all melty and sweet...mmmm.

What do you want to make with it Millie?

And I second aloha's comment.
Boiled is baaaaaaaad!!

Not going to cook it tonight but have a stack of cooking to do tomorrow so want to prepare all veggies now to cut back on time in the morning. Am going to make Jamie's Jools' Casserole so it just goes straight in with the meat etc etc.

I'll chance it covered in container and pop other half in plastic bag so if it goes funny overnight, I've got one half uncubed.

Thanks

And yeah ... boiled is baaaaaaaaaaaaaad - ugh!

Can I hijack this thread and ask how you actualy cut up a butternut squash?? I don't have much stength in my wrists and (bar using a machete which I don't possess!) I find them impossible to cut up. All ideas gratefully received as I bought yet another one today, in the hopes someone can solve my dilemma!

With a sharp bread knife, and a sawing motion!

I had two peeled quarters in the firdge for a few days last week - no water, no foil, no nothing. it was fine - I just soaked in cold water for an hour or two before cutting into chunks and slipping in a cottage pie type thing with the mince. no probs

Okay, bread knife it is - what will all the sawing, I'll feel like singing the lumberjack song!!

You need a very sharp knife. They're a lot easier to peel and chop if they've been picked recently - DM grows them and hers are much easier than from the supermarket.

Jools' casserole is delicious btw.

Agree ... though have had to cut back on the wine as DS's don't like it with the full half bottle in it. That's Thursday night's dinner done, tomorrow night's half done and tonight's to do ... this back to work lark is blooming hard work!

Yessss! I managed to mangle my butternut squash into pieces and it's baking in the oven as I speak. I must say, the skin wasn't anywhere near as hard as others I've bought.

I'm awash with fruit & veg here. I bought lots on Monday when I went to the supermarket shop, forgetting that I'd get my organic box delivered today. It's only the two of us here and we're going away at the weekend so I don't know what I'm going to do with it all - leek-and-banana soup, anyone?

aloha - you are making me hungry!!!

never had it roasted, only in soups.

do you part boil and then roast or just straight in oven for 45 mins???

what do you serve with it?

cani just come to yours for dinner.

these days cooking is such a pain

...moans 12 weeks pregnant highly hormonal and appetite like a horse woman.

I'm cooking mine with brown sugar and the house smells of toffee apples - yum! We're having baked chicken, squash, tomatoes, peppers and onion. And doing baked bananas in maple syrup for pud due to banana mountain in this house!.