Squash is a widely used vegetable in cooking not only because it adds a note of color and flavor, but also because it is rich in nutrients. If you want to make a recipe that calls for this ingredient, choose the cooking method you prefer. Butternut squash cut into cubes can be easily steamed over an open fire using a pot and a special basket. Alternatively, you can cut it and spread it on a baking sheet to steam it in the oven. Season the squash and cover it firmly with a sheet of aluminum foil before putting it in the oven. You can also cut it in half and steam it in the microwave. Just pour a little water into a suitable pan and cook until soft.
Ingrediants
Violin Pumpkin Steamed over the Fire
500 g of butternut squash cut into cubes
Doses for 4 servings
Steamed Violin Pumpkin in the Oven
- A butternut squash weighing 1-1.5 kg
- 2 tablespoons of vegetable oil
- Kosher salt and freshly ground black pepper to taste
Doses for 4 servings
Steamed Violin Pumpkin in the Microwave
1 butternut squash
Doses for 4 servings
Steps
Method 1 of 3: Steam the Violin Squash over the fire
Step 1. Place the steamer basket in a pot
Place a medium saucepan on the stove and place a full-sized steamer basket inside it. Pour in enough water to fill the pot about 3 cm.
Step 2. Add the butternut squash and adjust the heat to medium-high
Place 500 g of diced butternut squash in the steamer basket. Close the pot with a watertight lid and set the heat to medium-high. Bring the water to a boil.
Step 3. Lower the heat and steam the pumpkin for 10 to 12 minutes
Adjust the heat to a moderate temperature to boil the water at a steady pace. Cook the squash until completely softened. Allow about 10-12 minutes.
Step 4. Remove the squash and serve
Turn off the heat and carefully lift the basket to remove it from the pot. You may want to put on a pair of oven mitts to grab it. Throw away any remaining liquid at the bottom of the pot and season the squash as you like. Serve it hot.
Store leftovers in the fridge for 3 to 5 days using an airtight container
Method 2 of 3: Steam the Pumpkin in the Oven
Step 1. Prepare the oven
Set the oven to 250 ° C and place the rack in the center.
Step 2. Wash and cut the butternut squash
Wash a 1-1.5 kg butternut squash, then remove the bottom end with a sharp kitchen knife. This will give you a solid base to lay the pumpkin on. Cut it in half lengthwise.
If you have trouble cutting it lengthwise, try cutting it in half with a serrated knife
Step 3. Peel the pumpkin and remove the seeds
Remove the peel with a vegetable peeler. Take a spoon or digger to collect the seeds and stringy fibers from the center of the pumpkin.
Step 4. Cut the pumpkin into cubes
Place the 2 halves on the cutting board with the cut side facing down. Cut them into strips trying to obtain strips about 3 cm wide. Turn them 90 ° and cut them into cubes of about 3 cm.
At the end of the procedure you should get about 1-1.2 kg of cubes
Step 5. Season the pumpkin
Put the cubes in a large bowl and pour in 2 tablespoons of vegetable oil. Season with salt and pepper, then stir the cubes to coat them. Sprinkle the seasoned squash on a rimmed baking sheet to create a single layer.
Step 6. Cover the pan with aluminum foil and steam the pumpkin for 27-30 minutes
Tear off a large sheet of aluminum foil and cover the pan tightly. Place it in the oven and cook the squash for 27-30 minutes. It should become soft when cooked.
The tinfoil should be closed tightly, otherwise the squash will dry out and not cook properly
Step 7. Serve the steamed pumpkin
Carefully remove the tinfoil making sure that the steam comes out in the opposite direction to yours. Sprinkle it with more salt and pepper or with your favorite herbs and serve immediately.
Leftovers can be stored in the fridge for 3 to 5 days using an airtight container
Method 3 of 3: Cook the Violin Squash in the Microwave Oven
Step 1. Wash and cut the pumpkin in half
Wash a pumpkin under running water. Take a sharp kitchen knife and carefully cut it lengthwise. Remove the seeds and filaments from the center using a spoon.
The seeds can be thrown away, but you can also store and toast them in the oven
Step 2. Pour the water into a baking dish and place the pumpkin in it
Pour the water into a microwave-safe dish and fill it about 3 cm. Choose one that is shallow, flat-surfaced and large enough for the squash you intend to cook. Place the 2 halves in the water with the cut side facing down.
Step 3. Microwave the squash for 20 minutes
Place the dish in the microwave and set it to maximum power. Cook the squash until the pulp softens. This should take about 20 minutes.
Don't worry if the peel turns a lighter color during cooking
Step 4. Remove the pumpkin and remove the pulp
Put on a pair of kitchen gloves to remove the dish from the microwave. Carefully lift the squash from the water and place it on a plate. Remove the pulp with a large spoon and place it in a bowl to serve.
Step 5. Season and serve the steamed pumpkin
You can use it for other recipes or make a puree. Press it with a potato masher until you get a smooth and homogeneous puree. Season with salt, pepper, butter or cream and serve hot.
