These 5 Cubes Will Save You 20+ Hours of Cooking, by LifebyMikeG on YouTube. 19 min 58 s.
- Video length
- 19 min 58 s
- Time to do it
- 45 minutes
- Difficulty
- Easy
- Steps
- 7
What you need
Steps
Heat your oven to 200°C (400°F). Peel the butternut squash, cut it in half, and scoop out the seeds with a spoon.
Cut the squash flesh into even 2 to 3 cm cubes so they roast at the same rate.
Spread the cubes on a sheet pan in a single layer. Drizzle with olive oil and season with salt, then toss to coat.
Roast for 25 to 30 minutes, turning once halfway, until the cubes are soft and browned at the edges.
Let the squash cool for 10 minutes, then blend it into a smooth puree. Add a splash of water if it is too thick.
Spoon the puree into ice cube trays and smooth the tops. Freeze for at least 4 hours until solid.
Pop the frozen cubes out and store them in a labelled freezer bag. Use within 3 months.
Tips and common mistakes
Cut the cubes the same size so they cook evenly and do not burn.
Do not crowd the pan, or the squash will steam instead of browning.
Let the puree cool fully before freezing to avoid ice crystals.
Questions
Can I roast the squash with the skin on?
Yes. You can roast halves or wedges skin side down and scoop the flesh out after cooking, but cubes brown better when peeled.
How do I use the frozen squash cubes?
Drop a few cubes straight into soups, stews or pasta sauces, or thaw them for a quick puree side dish.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
