Roasted Butternut squash...

[Fnaar]

This year I've got lots of Uchiki Kuri, Hooligan and Golden Nugget squashes.

Whoever thinks up these names needs a good kicking

 

[Lizban]

Thai red curry with Butternut squash is top draw.

 

[Campfire]

Ah, you have a Remoska Arch. What a great invention these were and so good for baking scones too. I use mine all the time & my mum thinks my scones are lovely and light.

I had mine over 2 years and it started fusing the house. I rang Lakeland up and asked them what I should do and they even sent a courier to collect - in addition to bring a new one with the courier. Great.

In this case, roasting is just the easiest option really. Cut it up, bung it in the Remoska, turn over everyso often. I can still make soup with it anyway.... (If that recipe comes to hand easily, yes please, it would be nice to have inspiration.)

I know it will keep for a bit, but I know what would happen, I'd forget it, and it would eventually go mouldy. My own fault, I know. But cooked and frozen, then it doesn't matter if it's a month before I think 'oh! squash!'...

This is all a reaction to my dreadful diet this week, which included one dinner of chips, one of bacon and egg sandwich and one of cheese on toast, preceded by a pint and a half of beer, a pickled egg and a bag of pork scratchings.

I thought I better eat a vegetable of some sort. Tonight I will have sausages, squash and red cabbage. Then I'l' freeze the remainders, and I can bung portions in with my weekday staples of pasta or risotto-ish.

 

[Arch]

How do you rate those, Arch? I have a slow cooker and a microwave, but don't often use my gas oven unless I'm doing a joint of meat.

Mine works quite well for me - it's the mini one, which they don't make any more. I mostly use it for heating up pies or pasties or a chicken kiev for something, but it roasted that squash quite nicely - it perhaps allows a little more condensation to be retained than a proper oven does, so i'm not sure you'd get crispy roast spuds for example. That might be down to it being the baby one. I've not done any baking in it, I should, but I never get round to it.

The one thing you have to watch is that the lid with the heating element does (obviously) get very hot - you have to take care not to brush your hand against it when it's on.

Guess what I did...

 

[davefb]

We do a 'mash' with the squash and sweet potato with our roasts. though the soups are pretty darned fine .

 

[Campfire]

I've baked scones, part-baked bread and even a small loaf. I've also burned myself and you have to be careful not to leave the lid near the edge of the worktop, otherwise it (nearly) falls off! Chicken pieces are fine too.

[



quote name='ASC1951' timestamp='1286750200' post='1427084']
How do you rate those, Arch? I have a slow cooker and a microwave, but don't often use my gas oven unless I'm doing a joint of meat.



[/quote]

 

[Arch]

I've baked scones, part-baked bread and even a small loaf. I've also burned myself and you have to be careful not to leave the lid near the edge of the worktop, otherwise it (nearly) falls off! Chicken pieces are fine too.

Yeah, done that too - in my case it did fall off, and bit of the plastic broke off, but it still works fine.

 

[ASC1951]

I mostly use [my Remoska] for heating up pies or pasties or a chicken kiev for something, but it roasted that squash quite nicely - it perhaps allows a little more condensation to be retained than a proper oven does, so i'm not sure you'd get crispy roast spuds for example.

Ah, ok. I do baked spuds in a pinger and never cook roast spuds - if I did, I would just keep eating them until I went spherical. I don't do any baking at all, so maybe a mini oven isn't going to give me much that a slow cooker and pinger can't provide.

 

[661-Pete]

careful not to leave the lid near the edge of the worktop, otherwise it (nearly) falls off!

Yeah, done that too - in my case it did fall off, and bit of the plastic broke off, but it still works fine.

Aha! Reminds me of my story, about a damp worktop, a 5Kg steel counterweight, and my big toe .
Another time maybe....

 

[ColinJ]

Ah, ok. I do baked spuds in a pinger and never cook roast spuds - if I did, I would just keep eating them until I went spherical. I don't do any baking at all, so maybe a mini oven isn't going to give me much that a slow cooker and pinger can't provide.

What you need is a super-pinger!

When I was having my small kitchen revamped, to save space I decided to forego a real oven and buy an expensive microwave oven instead. The Panasonic unit I bought cost about £300 and is pretty good at roasting and baking as well as nuking! It is a powerful microwave oven, with a built-in grill and fan-oven. In fact, it can use all 3 cooking modes at the same time so I can do a pretty satisfactory baked spud with a browned skin in about 20-25 minutes depending on the size of it. The oven somehow works out how long to cook for by measuring some parameter or other in the first minute of cooking.

 

[Arch]

What you need is a super-pinger!

When I was having my small kitchen revamped, to save space I decided to forego a real oven and buy an expensive microwave oven instead. The Panasonic unit I bought cost about £300 and is pretty good at roasting and baking as well as nuking! It is a powerful microwave oven, with a built-in grill and fan-oven. In fact, it can use all 3 cooking modes at the same time so I can do a pretty satisfactory baked spud with a browned skin in about 20-25 minutes depending on the size of it. The oven somehow works out how long to cook for by measuring some parameter or other in the first minute of cooking.

That's cool! Or rather, hot. I rarely use my oven, although I use the grill which is part of it, and I don't have room for a microwave. However, since I'm renting, I'm stuck with the cooker I've got. Still, I do alright.

 

[Arch]

Aha! Reminds me of my story, about a damp worktop, a 5Kg steel counterweight, and my big toe .
Another time maybe....

Ow! The good thing about the time I dropped my Remoska lid is that I managed NOT to try and grab it on the way down, as it was turned on....

 

[Campfire]

The trouble with the Super Pingers ColinJ is that they're so big. I bought a LG one that does convection, grill and m/wave. It's great but I might not have bothered had I had the Remoska then.

The Panasonic which I was looking at also steamed. But £400 for a microwave is the price of a new oven & I dont want to replace that unless I renew the kitchen units which is unlikely for a while!

There are always those halogen ones where you can watch everything cooking.

 

[ColinJ]

The trouble with the Super Pingers ColinJ is that they're so big.  I bought a LG one that does convection, grill and m/wave. It's great but I might not have bothered had I had the Remoska then.

The Panasonic which I was looking at also steamed. But £400 for a microwave is the price of a new oven & I dont want to replace that unless I renew the kitchen units which is unlikely for a while!

Yes, it is pretty big.

I was getting new units and was tight for storage space so I have two large drawers where the conventional oven would have gone, and the Panasonic super-pinger (super-beeper actually!) fills an otherwise unused length of worktop.

 

[Archie_tect]

I'm hungry!

Calling in to the supermarket on the way home to stock up on squash for soup and strong white flour for bread.... yum!