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Butternut Squash With Pecans And Blue Cheese

Asked by Beth10. Answered on 29th January 2018

Full question

The recipe for Butternut Squash with Pecans and Blue Cheese calls for a whole squash. What is the desired yield, preferably by weight? I’m likely to purchase pre-cut squash cubes. Thank you!

Butternut Squash With Pecans and Blue Cheese
Photo by Lis Parsons
Butternut Squash With Pecans and Blue Cheese
By Nigella
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Our answer

Nigella's Butternut Squash With Pecans And Blue Cheese (from NIGELLA EXPRESS) is made with cubes of butternut squash that are roasted in the oven until soft and slightly caramelised at the edges. The sweetness of the squash is a perfect foil for slightly sharp blue cheese.

Nigella suggests using a large 2kg (approx. 4½ pounds) squash, with the skin on. When the top and base are trimmed away and the seeds are removed this should give about 1.9kg (4¼ pounds) of squash. However most supermarkets sell ready prepared cubes that are made with peeled squash, so bear in mind that a 2kg squash will yield about 1.8kg (4 pounds) of peeled flesh. It's also worth mentioning that the weights do not have to be completely exact, so you can buy somewhere between 1.8 and 1.9kg cubed squash according to the package sizes.

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