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Butternut squash halves shown in a baking dish browned around the edges.
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How to Cook Butternut Squash

Butternut squash is a nutritious and delicious vegetable that's easy to cook once you've learned how! The squash can be roasted cut in half, or sliced and cubed and roasted in chunks. Season it simply with salt and pepper, or dress it up with butter, brown sugar, cinnamon and herbs!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 85kcal
Author: Michelle Miller

Ingredients

  • 1 butternut squash
  • olive or avocado oil to spray or brush on
  • sea salt to taste
  • black pepper to taste

Optional Seasoning Ingredients

  • 1 tablespoon brown sugar or coconut sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh rosemary chopped finely
  • 1/2 teaspoon thyme fresh or dried

Instructions

Roasted, Cut in Half

  • Preheat oven to 375º F.
  • Cut the butternut squash in half lengthwise using a large, sharp knife.
    Step 1 shows cutting the squash, and step 2 shows removing the seeds and pith.
  • Use a spoon to scrape the seeds and pith from the center of the squash.
  • Rub the flesh of the squash with olive oil, and sprinkle it with salt and pepper. Additional seasonings, like brown sugar, herbs, and cinnamon, are sometimes used. If desired, add additional seasonings.
    Step 3 shows coating the squash with olive oil, salt and pepper, and step 4 shows adding the squash to a baking dish.
  • Add the squash flesh side up in a baking dish. Cover the baking dish with foil.
  • Bake the squash for 45 minutes covered with foil, and then remove the foil and continue baking for about 15 minutes, until the top of the squash has browned. This allows the squash to stay creamy and not get dried out, but still get flavor from browning the top of the flesh.
  • Serve the squash by scooping the flesh out with a spoon. Smaller butternut squashes can be served in halves.
    Step 5 shows baking the squash until the flesh is soft and creamy, and step 6 show scooping the squash from the peel.

Baked in Cubes

  • Preheat the oven to 425º F.
  • Use a quality vegetable peeler to remove 2-3 layers of the squash skin. Rotate the vegetable, and remove all the skin.
  • Use a sharp knife to cut off both ends of the squash, and then cut the squash in half lengthwise.
    Step 1 shows peeling the squash with a vegetable peeler. Step 2 shows cutting the ends off and slicing the squash in half.
  • Remove the squash pith and seeds with a scoop by scraping it out with a spoon.
  • Place the squash cut side down, and cut it in 1-inch slices. Take each slice and cut it in 1-inch cubes.
    Step 3 shows scraping the seeds and pith from the center, and step 4 shows cutting the squash in slices and then in cubes.
  • Add the squash to a baking pan, along with olive oil or melted butter, herbs, salt, and pepper.
  • Roast the squash at 425º F for 30 minutes, or until the edges of the squash has begun browning and the flesh is soft and creamy.
    Step 5 shows placing the squash cubes on a baking tray and adding seasonings, and step 6 shows baked butternut squash chunks.

Video

Notes

How do you cook butternut squash in the microwave?

Using the microwave is my least favorite method for cooking butternut squash. It will soften, but you won't get any caramelization, or the slow roasted creamy texture.
Once your squash is cut and the seeds are removed, place it flesh side down on a plate, and poke some holes in the top of the skin. Microwave it on high for 5 minutes, check it to see if it's softened, then add the squash back to the microwave for 1 minute at a time until desired texture is reached.

How do you soften butternut squash before cutting it?

Pierce the skin of the butternut squash in a few places, and then microwave the squash for 3-5 minutes. Allow the squash to cool for 3-5 minutes prior to cutting it.
I prefer to use a really sharp knife and quality vegetable peeler, but this method will work if you do not have a sharp knife or are having trouble cutting into the squash.

Do you need to peel butternut squash?

No, you do not need to peel butternut squash prior to cooking or eating it. The peel is edible. You can skip peeling the squash prior to cutting it in cubes, and eat the squash with the peel in tact.
I find the texture of the skin fine when I am roasting cubed butternut squash, or adding squash to a pan of roasted vegetables. However, if I am using it in soups or stews, where the skin might separate from the flesh, I prefer to peel it.
Whether or not you decide to peel your squash is a matter of preference and presentation!

Nutrition

Calories: 85kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 662mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19943IU | Vitamin C: 40mg | Calcium: 91mg | Iron: 1mg