Butternut Squash Three Ways Jamie & Gennaro Realtime Recipes
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Date: 2020-05-11
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Comments and reviews: 10
Nouri
I love you. you saved my life ten years ago, at a time when I was down your show when you are in the garden gave me a lift. After 25 years of living in Canada and the US, I came back home to Somaliland, which is Hargeisa. A country of its own that is safe and thriving. I own a small guesthouse and cook in my dream small kitchen bringing out delicious food that is well thought of and cooked with love. it has been ten years since I left New Orleans one of the most real places in the world otherwise I would not have lived there for ten years. I sent a message to you before a couple of years ago but I know you are a busy person. anyhow, I don't like to watch or hear any kind of news online or otherwise but some things seem to get to you no matter what unless you live in a cave. let me cut this short although it is kind of hard because I would like to sing your praises. so here it is I heard that you are going broke, but how can you go brock when everything that you have accomplished so far is inside of you, I always told my friends that you cook like an old lady, you have a soul that is something that you can never lose. I hope you and your family are well. for the last ten years, I had this wish, and that is to have a meal with you, and or Anthony Bourdain God bless his soul. You and your family are always welcome to come and visit me in Hargeisa. I would like to cook with you someday. Nouri Omar Abdullahi, NuNu's Kitchen.
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I love you. you saved my life ten years ago, at a time when I was down your show when you are in the garden gave me a lift. After 25 years of living in Canada and the US, I came back home to Somaliland, which is Hargeisa. A country of its own that is safe and thriving. I own a small guesthouse and cook in my dream small kitchen bringing out delicious food that is well thought of and cooked with love. it has been ten years since I left New Orleans one of the most real places in the world otherwise I would not have lived there for ten years. I sent a message to you before a couple of years ago but I know you are a busy person. anyhow, I don't like to watch or hear any kind of news online or otherwise but some things seem to get to you no matter what unless you live in a cave. let me cut this short although it is kind of hard because I would like to sing your praises. so here it is I heard that you are going broke, but how can you go brock when everything that you have accomplished so far is inside of you, I always told my friends that you cook like an old lady, you have a soul that is something that you can never lose. I hope you and your family are well. for the last ten years, I had this wish, and that is to have a meal with you, and or Anthony Bourdain God bless his soul. You and your family are always welcome to come and visit me in Hargeisa. I would like to cook with you someday. Nouri Omar Abdullahi, NuNu's Kitchen.
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Harry
One of the things that make Butternut Squash so GREAT is the shelf life once you harvest them. I picked 18 B. N. SQUASH from 1 plant Oct. 2018 and I have 6 left in my pantry March 3, 2019. These will probably last 2-3 more months. Thats a pretty damn good shelf life for a vegetable. I have an awesome recipe Called Savory Pumpkin Spice CHILI. I'm gonna use Butternut squash instead with Ground turkey. I'm also going to try making carrot cake with B. N. S.
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One of the things that make Butternut Squash so GREAT is the shelf life once you harvest them. I picked 18 B. N. SQUASH from 1 plant Oct. 2018 and I have 6 left in my pantry March 3, 2019. These will probably last 2-3 more months. Thats a pretty damn good shelf life for a vegetable. I have an awesome recipe Called Savory Pumpkin Spice CHILI. I'm gonna use Butternut squash instead with Ground turkey. I'm also going to try making carrot cake with B. N. S.
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Iago
Jamie. Do you pierce the butternut skim before you roast them in the oven? Twice I have tried it now 180 for 1, 5 hours. Butternut is cooked perfectly and it tastes great (practicing a nice butternut risotto recipe I have created, but the skin never peels off in one like yours did? Is my oven not hot enough? Should the butternut be cold before peeling? Should the skin be pierced first? Please advise, thanks - Mike in Cape Town
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Jamie. Do you pierce the butternut skim before you roast them in the oven? Twice I have tried it now 180 for 1, 5 hours. Butternut is cooked perfectly and it tastes great (practicing a nice butternut risotto recipe I have created, but the skin never peels off in one like yours did? Is my oven not hot enough? Should the butternut be cold before peeling? Should the skin be pierced first? Please advise, thanks - Mike in Cape Town
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evelyn
I do the same thing; most often it gets turned into soup and with a strong blender, skin gets incorporated. This is 2019 now, and both winter and summer squash as well as corn soy apples celery are on the most sprayed list. Am I going OCD over this? Because it's such a shame to avoid a brilliant low GI veg like this and a million ways to prepare it.
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I do the same thing; most often it gets turned into soup and with a strong blender, skin gets incorporated. This is 2019 now, and both winter and summer squash as well as corn soy apples celery are on the most sprayed list. Am I going OCD over this? Because it's such a shame to avoid a brilliant low GI veg like this and a million ways to prepare it.
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Marta
this is why the whole world loves Jamie, thanks for being an always present inspiration (even for your vegan fans, I always find your way of cooking so natural, cutting through a squash is almost a work out so thanks for your brilliant idea how not to cut it and use the whole beautiful vegetable instead. Genaro love you, too.
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this is why the whole world loves Jamie, thanks for being an always present inspiration (even for your vegan fans, I always find your way of cooking so natural, cutting through a squash is almost a work out so thanks for your brilliant idea how not to cut it and use the whole beautiful vegetable instead. Genaro love you, too.
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Jean-Charles
Hey Jamie I wish you could teach us the way to make a blanquette de veau, I totally can't remember how to do it and my mother passed away so I am stuck. the sauce for it is a marvel and there are ways to keep the veal tender that I can't remember. they don't teach it right on youtube, it's a need!
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Hey Jamie I wish you could teach us the way to make a blanquette de veau, I totally can't remember how to do it and my mother passed away so I am stuck. the sauce for it is a marvel and there are ways to keep the veal tender that I can't remember. they don't teach it right on youtube, it's a need!
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Kamal
Delightful! Amazing! Well presented and explained! You guys rock! One little thing Jamie if you don't mind: Hummus has NOTHING to do with Morocco and North West Africa. It's typically Midel Eastern (And the Middle East is 5000km far from Morocco. It's like yogurt, it is not used in Moroccan cuisine.
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Delightful! Amazing! Well presented and explained! You guys rock! One little thing Jamie if you don't mind: Hummus has NOTHING to do with Morocco and North West Africa. It's typically Midel Eastern (And the Middle East is 5000km far from Morocco. It's like yogurt, it is not used in Moroccan cuisine.
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Guest
I had no one to teach me anything when growing up. As much as I'm grateful to professional chefs like Jamie Oliver for uploading these videos to YouTube I am scared of cooking. I live alone & becoming irritated with expensive, ready -made, processe d, rubbish. Is 23 too late to learn from scratch?
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I had no one to teach me anything when growing up. As much as I'm grateful to professional chefs like Jamie Oliver for uploading these videos to YouTube I am scared of cooking. I live alone & becoming irritated with expensive, ready -made, processe d, rubbish. Is 23 too late to learn from scratch?
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CreativityWithStamps
The sage is a nice touch but I would cut it up in little slivers and add it to the squash batter and then cook or cook the sliced sage in butter first and then add it to the batter. this way, the fritters will have more of the sage flavor in them. you're welcome.
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The sage is a nice touch but I would cut it up in little slivers and add it to the squash batter and then cook or cook the sliced sage in butter first and then add it to the batter. this way, the fritters will have more of the sage flavor in them. you're welcome.
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Joan
Hello! I am so looking forward to baking my 2 butternut squash-all the recipes on this premium show have encouraged me to do something new! At 71 years of age, cutting a butternut squash seemed almost loss of finger threatening! Thank you for the show! terrific!
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Hello! I am so looking forward to baking my 2 butternut squash-all the recipes on this premium show have encouraged me to do something new! At 71 years of age, cutting a butternut squash seemed almost loss of finger threatening! Thank you for the show! terrific!
reply
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