Noob Food Q's

[Jonny69]

Cube it up into 1" er, cubes , season, splash of olive oil and roast for 30 mins in a hot oven. Goes slightly caramelised on the outside and melt in the mouth in the middle. Yummy. You can leave the skin on or peel it, up to you. I usually roast it up with other stuff like quartered onion, pepper, courgette etc with a sprinkle of dried herbs.

It also makes a nice mash if you use it 2 parts potato to one part squash, just boil it in with the potato. Use plenty of butter! This time take the skin off though

[Gnat]

Originally Posted by Johnny69

Cube it up into 1" er, cubes , season, splash of olive oil and roast for 30 mins in a hot oven. Goes slightly caramelised on the outside and melt in the mouth in the middle. Yummy. You can leave the skin on or peel it, up to you. I usually roast it up with other stuff like quartered onion, pepper, courgette etc with a sprinkle of dried herbs.

It also makes a nice mash if you use it 2 parts potato to one part squash, just boil it in with the potato. Use plenty of butter! This time take the skin off though

Thankyou!

Will try that this evening!

[Gnat]

Would gas mark 4 be hot enough?

[lostkat]

[edit]Scrap that... hot oven = GM 7-8

[Gnat]

Originally Posted by lostkat

[edit]Scrap that... hot oven = GM 7-8

oh the other thing in the oven needs to be on GM 4.... s if i put it in for twice as long at GM4 would that be ok... or does it not work like that?

[LeperousDust]

Cooking definitely doesn't work like that.

You can to some degree jigg the heat and time, but not doubling halving so-to-speak. In that case it would cook it more thoroughly which by the sound of it you don't really want to do. What you'd be after is more of a flashing (very hot on the outside cooking it more so ).

[Gnat]

Originally Posted by LeperousDust

Cooking definitely doesn't work like that.

You can to some degree jigg the heat and time, but not doubling halving so-to-speak. In that case it would cook it more thoroughly which by the sound of it you don't really want to do. What you'd be after is more of a flashing (very hot on the outside cooking it more so ).

oh

I think this dinner may be quite disastrous

[Glaucus]

Yep as Johnny69 said butternut squash is awesome roasted. It also goes really well with curry, especially coconut based thai style. But any form. skin, seed chop into inch squares and fry of with the meat.

Originally Posted by Saturday Kitchen

Butternut squash and prawn curry with noodles
Ingredients
75ml/3fl oz vegetable oil
50g/2oz ready-made red curry paste from a jar
15g/2/3oz palm sugar (available from Asian supermarkets)
1 medium butternut squash, peeled, seeds removed, cut into large chunks
1 sweet potato, peeled, cut into large chunks
1 x 400ml/14 fl oz can coconut milk
90ml/3½fl oz coconut cream
½ tbsp fish sauce (nam pla)
2 sticks lemongrass, crushed
1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets)
250g/9oz raw king prawns, peeled and de-veined
250g/9oz pre-cooked Ming or egg noodles, cooked according to packet instructions
For the garnish
55ml/2fl oz vegetable oil
50g/2oz red chilli, thinly sliced
50g/2oz garlic, thinly sliced
50g/2oz shallots, thinly sliced
To serve
50g/2oz bean sprouts, picked and washed
small bunch coriander, leaves only
small bunch of basil, leaves only

Method
1. Heat the oil in a wok over a medium heat and add the red curry paste. Fry for two minutes, until fragrant, then add the palm sugar and cook for 4-5 minutes until the mixture is sticky and fragrant.
2. Add the squash and sweet potato, stir well and cook for 2-3 minutes.
3. Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20-30 minutes, until the squash and potato are tender but not mushy.
4. Add the lime pickle and king prawns and cook for a further 2-3 minutes, until the prawns are pink and cooked through.
5. For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up.
6. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots.
7. To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish each dish with a pinch of each of the crisp fried chillies, garlic and shallots.

[LeperousDust]

Originally Posted by Olibubble

oh

I think this dinner may be quite disastrous

I dunno you'd be surprised what you can get away with anyway! TBH i make most stuff up as i go along, and bend the rules to suit all the time, as long as you're not too adventurous, it'll work out

[lostkat]

Put the oven on GM6-7, the butternut squash at the top and the stuff that needs to be cooked at GM4 at the bottom. That's the beauty of gas ovens. Heat zones