Five-Spice Butternut Squash in Cheesy Custard

Is squash skin tasty/edible?

I am wondering about the skin too. Also I am confused about the cream. It says 3/4 plus 1 tbsp. 3/4 what? I am assuming 3/4 cup.

Butternut squash is one of the easiest squashes to peel (with a vegetable peeler) and then slice up and de-seed. If you do want to remove the skin, peel it whole, before making any cuts in it. I tend to start at the round end and peel it in a circle, like you would an apple. Then, I peel the neck of the squash length-wise. If you find the veggie too slippery at this point, you can support the squash with a towel, put on anti-cut gloves, or wear laytex gloves.

Squash skin is edible, taste (to me) is neutral ... you have the option of cutting away the skin as you eat (similar to eating a baked potato)

I’m confused- do you use half the squash or the whole thing? It says, “reserving half for later use”. Why not just use a smaller squash?

Amazing dish!!!! Yes, you can keep the skin on (it gets soft when cooked as directed). Yes, only use half the butternut squash, yes the extra tablespoons of stock and cream are there in purpose, yes pour custard over squash (just don’t put cheese on top for final bake). Yes, uses a cast iron pan (buy one if you need to),Yes, make up your variations! This is a fantastic recipe, I am guessing it took months and months of development .Try to follow it exactly as written — at least the first time.

Made as written though served with a drizzle of Yotam’s tahini sauce along with the sesame topping. Delicious. Whilst it was a hit as a stand alone dish it would also be wonderful as a holiday side.

Squash skin is edible and adds to texture of this dish. This is excellent. The volume of custard can carry an entire butternut squash. This dish is a delightful mess of unusual flavors. Don’t skip the topping!!

Don’t skip the crunchy topping. We loved this dish. Microwave the whole squash for two minutes and it is easy to peel with a vegetable peeler. Hold it with a paper towel if it gets slippery.

Cook the squash whole on a sheet pan in a 350 degree Fahrenheit convection oven for 70 - 90 minutes. Maybe 10 degrees hotter for non convection. I’m going to try this custard dish. However, you could stop right there. Right before serving you could slice 1 1/2 inch rounds, top each round with salt, a large amount of white pepper and butter. Whether eating the squash as is, or with the custard, it is much less work than cutting a raw butternut squash. It’s likely to be better tasing too.

Made prep changes: 1. Cubed the squash, tossed the cubes in a bowl w/ the oil & spice, placed them in skillet, wiped shallots in remaining spices in the bowl. 2. After roasting, spooned back into the bowl so I could pour custard & sprinkle cheese w/out having to "avoid pouring on top of squash". Then I could spoon the squash onto the custard. I was skeptical about needing the sesame topping, so I served it on the side. We had our 1st taste w/out, we were wowed by how much better w/ topping!

Ingredients list says 200 mil like the chick stock above cream in list so 3/4 cup.

Variation. 1/2 recipe. Previously roasted, frozen squash cubes. Sautéed onion & garlic. Sprinkled 5 spice. Added finely diced kale. Stirred in squash and cooked to remove excess moisture. More 5 spice. Augmented 1/2 & 1;2. Used 1 whole egg & 1 egg yolk. Super delish and different than my usual quiches.

I'm going to do this without the custard. Sounds like a great way just to roast squash!

So good. I removed some of the skin with a peeler because I wasn't certain how much I'd love the skin with it on, but it turned out to be fine. The only thing I would change is to cut the shallots into smaller pieces after cooking because I didn't love the large pieces. Served with turmeric couscous and green beans. It was so delicious and even great the next day!