Five Ways to Cook Butternut Squash

Tuesday, November 30, 2010

Five Ways to Cook Butternut Squash | Family Economics

It seems everywhere I turn these days; I find a great sale on butternut squash. Whether I’m at the farmer’s market or at the grocery store, this is the time of year the butternut squash reigns.

In talking with friends and family about the “queen of fall produce,” as I like to call it, I’m surprised that many people do not know how to cook butternut squash.

It’s rather simple. Allow me to introduce you to five ways to cook butternut squash.

steam bake 1. Steam-bake: Cut the squash in half, lengthwise. Place the squash, cut side down, into a 9 inch by 13 inch glass baking dish, as shown in photo. Add ½ cup of water to the baking dish, then cover tightly with foil. Bake at 350˚ F for one hour. Remove from oven and let cool slightly before handling. Flip the squash over and scoop out the seeds and membranes and discard. Finally, scoop out the flesh and mash with butter, brown sugar or honey, and cinnamon. Serve as a side dish. Steam-baking is also a great way to make butternut squash baby food, or a puree to hide in baked goods, like cinnamon butternut squash muffins.

2. Roast: Slice the butternut squash into ½ inch thick half moon slices, or peel and dice the squash. Toss it with some olive oil, honey and cinnamon and roast at 400 F for 35 to 40 minutes. Try this Maple Roasted Butternut Squash.

3. Peel, then boil: Peel the squash and remove the seeds. Dice the flesh and boil for 15 to 20 minutes, or until soft. Use the squash to make a pureed soup, or mix with rice, risotto or couscous.

4. Microwave: Butternut squash can be cooked whole in the microwave. Cut several slits into the flesh to allow steam to escape as it cooks through. A medium sized squash will take about 10 minutes to cook in the microwave. Remove carefully as it will be smoking hot. Let cool before handling and scooping out the flesh.

5. Bake: Cut the butternut squash in half lengthwise and place flesh side down on a foil lined baking sheet. Bake at 400 F for 30 to 40 minutes. The squash will be soft and tender when it has cooked through.

I hope that the next time you spot butternut squash at the store you’ll try one of these cooking methods.

Do you have any favorite butternut squash recipes?

29 Comments so far

On Tuesday, March 05, 2013, Uncle Mok wrote

@ Dot, I use a regular hand-held potato peeler with a fat handle and that seems to work best. It's easier to handle if you peel it as a first step, before cutting off the ends or halving it. I use butternut squash alot to puree and 'hide' in sauces for pasta and the like. I found that It also adds a nice texture to chili. In our home, we use at least two of these per week, and often more, because it is so versatile and nutritious. For me, it is simplest to boil/steam and then puree the squash, and use it right away in a sauce or freeze it for future use (in a large zip freezer bag and freeze in a large flat square for fast/easy defrosting later).

On Saturday, March 02, 2013, Dot wrote

It is very time consuming to peel it. Does anyone have a quick way to do this? I want to chunk it and then put it in soup.

On Sunday, February 17, 2013, Smitts from Victoria BC wrote

These all sound so good,the frying it looks like something i would try but going to go with the baking method tonight.Cheers thanks for the help.

On Saturday, February 16, 2013, SUNSHYNE fm NOLA wrote

Trying for the 1st time will bake it. I got some cube style from Sam's...will use the baking methods. But need to know can I freeze the uncooked ones. I hv some much don't want to waste.. Maybe I can roast them next time. Can someone please Help me.. Hope I like it with honey & cinnimon frm the oven. Here goes.. Thanking u in advance

On Tuesday, February 12, 2013, MInna from Chicago wrote

I put the squash in the microwave for 15 minutes. It was not nearly cooked. I know that my microwave is not very powerful but I can't believe that a butternut squash of average size can be cooked in the microwave in 10-15 minutes. I subsequently put the squash in a pan of water and put the temperature for 350. It has been in the oven for 1 hour and is almost cooked.

On Monday, February 11, 2013, Theresa from La Mesa, California wrote

I like to substitute speghetti squash for speghetti. This last time, however, I put my speghetti sauce over steamed butternut squash. It was deeeeeeelicious, as Mom would say. Good for those of us trying to eat healthier.Enjoy!

On Thursday, January 24, 2013, Julie from Florida wrote

Thanks for the yummy ideas! I just put my butternut squash in the oven.....used the syrup and salt & pepper. I also stuck in some potatoes with parmesan cheese and onions. :)

On Wednesday, January 23, 2013, mumge from NY wrote

I cooked butternut squash for the first time last week and fell in love. I saluted sliced onions in olive oil until transparent and then added peeled cubed squash and water to cover. Bringing mixture to a boil then reducing to a simmer-cooking until all water was absorbed, add sugar salt and pepper stir to mix well and service. Rave reviews from my family.

On Sunday, January 20, 2013, Ruth from London wrote

Peel and de-seed a medium sized butternut squash and cut it into half inch cubes. With no added water, microwave for 10-12 minutes on full power in a covered dish. Add a lump of butter and loads of freshly ground pepper and mash. Great with a roast, just as a vegetable or as a tasty snack. Can be cooled and refrigerated and reheated very successfully in the microwave. Just delicious and so easy.

On Monday, January 07, 2013, Sven, CA wrote

I also usually like to eat the seeds. If already cooked, just eat them, or take them out before cooking to roast separately with some olive oil and salt.

On Friday, January 04, 2013, Fred from Ottawa wrote

I boil a mixture of half butternut squash and half potato and then mash them with a bit of margarine, skim milk, and soy cheese. It's a nice change to plain old mashted potatoes. I also like boiling butternut squash with frozen peas. It's a nice way to dress up a plain vegetable. All that boiling? Give me a break: I'm a bachelor with simple tastes and a busy schedule.

On Thursday, January 03, 2013, Emperor Kaioyus's mommy wrote

Thank you for including the microwave cooking instructions. I love easy breezy lol

On Tuesday, December 25, 2012, Lori from Texas wrote

Made squash for the first time today! #1 Even my kids loved it. My husband said he wouldn't mind having it once a week. Thank you!

On Saturday, November 24, 2012, Melissa from Jupiter, FL. Owner of soaps up dude. wrote

Im going to try #1 for my sons baby food. I have roasted acorn squash this way and it turns out beautifully. We stuff the acorn squash w wild rice for a nice side dish to steaks (for mom and dad:)

On Wednesday, November 14, 2012, Ned New Forest England wrote

cut lengthways scoop out seeds etc with grapefruit spoon, brush with olive oil, fresh milled salt and black pepper. Place peeled shallot in cavity roast/bake at 230 oC for 30 mins

On Sunday, November 11, 2012, Food Experimentor from Maryland :) wrote

I sauteed in the pan, sliced some onions, chopped parsley, salt & pepper and butter, with splash of cinnamon-- GREAT!

On Sunday, November 04, 2012, Ebony from Alabama wrote

IM going to try the soup for Sunday dinner hopefully it turns out good.

On Sunday, October 21, 2012, liz wrote

butternut squash soup -6c diced butternut squash -2 cans (14.5oz each) chix broth -1 medium onion, chopped -1/4tsp salt -1/4tsp ground black pepper -2-3Tbsp maple syrup -1/4tsp ground cinnamon -sour cream for garnish 1)in 5qt electric slow cooker combine squash, broth, onion, salt and pepper 2)cover and cook on high for 3-4hrs or low for 6-8hrs, or until squash is very tender 3)use hand-held immersion blender to puree soup until smooth. or puree in blender and return to slow cooker. stir in maple syrup and cinnamon. season with additional salt/pepper to taste 4)to serve, ladle hot soup into bowls. top with a dollop of sour cream -from "slow and easy" by natalie haughton

On Thursday, October 11, 2012, asdg wrote

it was okay #1 i wish there was a way to add more flavor

On Tuesday, October 09, 2012, Jenny from Virginia wrote

I just did #1 and it is AWESOME!! Thanks!

On Saturday, October 06, 2012, Cathy from Goose Creek ,SC wrote

My husband and I love this cut in cubes and grilled n a tinfoil packet with salt, pepper, olive oil and a sprinkling of herbed Parmesan cheese blend. My mother in law even raves about it! Imagine that!!!

On Monday, September 10, 2012, Amy from San diego wrote

I have a recipe for butternut squash rolls :) the kids LOVE them! And yes you can freeze the squash. I usually bake up several and then puree it and freeze it.

On Tuesday, August 28, 2012, Jackie wrote

Can you freeze or can butternut squash?

On Sunday, August 19, 2012, pugface fro Savannah,Ga wrote

rosting is great. thanks for the instructions. 400" might b e to high a temp for the oven. they burn easy

On Wednesday, August 15, 2012, Julie from Raleigh wrote

Squash fries- slice unpeeled neck of butternut squash thinly, 1/4 inch thick for very crisp. Place slices on cookie sheet or pizza pan, brush with melted butter and bake in hot oven 450 until one side brown. Turn and brown other side. Watch as easy to overcook and burn.

On Thursday, August 09, 2012, Kassy from nebraska wrote

When i bake mine i put a tbs of butter and some brown sugar. Salt and pepper. Then bake

On Thursday, July 26, 2012, eve from springfield wrote

My mom used to slice it up and fry it in butter. Not so healthy but really really good!

On Wednesday, July 11, 2012, Julie wrote

Julie from Citrus Height I love these recipes. So good with butter salt and pepper. My kids and their friends even love it.

On Thursday, June 28, 2012, billie from carthage nc wrote

Thanks for these recipes. I love squash of all kinds but was not sure how to prepare these

Thank You

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