Roasted Butternut Squash (Ela Vegan) includes instructions for both air-fryer and oven. Just toss the cubed squash with olive or rapeseed oil and seasonings (garlic and chilli powder, sea salt and black pepper) then air-fry or roast. Investing in an air-fryer is totally worth it! Also a wonderful alternative to chip-fat fryers (the largest cause of kitchen fires).
Avoid squash if you have to avoid high potassium. Like courgettes, some crops contain cucurbitacin (causes nausea/diarrhoea), less risk if buying organic. Keep squash recipes away from pets, as most have onion, garlic & nutmeg. Read more on keeping people & pets safe in the kitchen.
Squash is not the most common vegetable in England (say compared to the US and Canada where it’s widely eaten during the holidays). But it’s a nice vegetable that can be roasted, pureed or stuffed (you can usually sub these recipes with pumpkin or sweet potato, for similar results). Due to their size, most squashes sold in supermarkets are loose, so it’s a good reason to try them. Acorn squash is less common than the sweet-tasting butternut squash.
Store squash in a cool dark place, or in the fridge once cut. Place a damp tea towel under your chopping board and trim off both ends, then cut in half with a good knife and use a quality peeler or roast and remove skin afterwards. Then remove the seeds and cook as per recipe. cut in half with a good knife
2-ingredient chocolate squash cake!
This chocolate fudge cake (Ela Vegan) only has 2 ingredients. It steams and blends kabocha squash with melted chocolate, to chill and serve with vegan ice-cream. If you can’t find the squash, sub with butternut squash, sweet potato or pumpkin.
