Frozen butternut squash

[berri]

I would like to roast it to add to risotto/pasta etc.

Can anyone advise whether I should defrost first? Or just try roasting from frozen? I want it to keep it's shape and can envision a mushy mess....wish I hadn't frozen it in the first place now but it's so handy for putting in stews etc to bulk it out!

Sorry I envisage a mushy mess too :( speaking from experience unfortunately. Is it already cooked? I have frozen cooked butternut within a soup and stew and it defrosts mushy but then it hasn't really bothered me as it's a mushy meal anyway. If frozen raw I would semi defrost, squeeze it in kitchen paper to dry it a bit then toss in some seasoned flour and roast, whether it would work I have no idea, sorry.

I always freeze raw butternut squash (cut into chunks), then put it in a shallow oven proof dish with a drizzle of olive oil, a pinch of salt and a sprinkle of cumin. Roast for 30 to 45 mins. Yummy.

It's raw....hmm looks like it'll be a bit of a gamble!

To answer the question: you can cook it from frozen, or let it thaw, I can't say I've noticed much difference.

Thanks Viking - great. :)