Today we’ll learn how to cook butternut squash – from peeling and cutting to roasting or boiling. We’ll look at three different cooking methods: 1) roasting butternut squash in halves or 2) chopped in bite-sized cubes. And then 3rd) we’ll get to my go-to method and find out how to boil butternut squash.
Butternut squash is healthy, sweet and super versatile! Enjoy it in your favorite butternut squash recipes or use it instead of pumpkin or sweet potatoes. This fall vegetable is perfect for desserts, soups or roasted in salads, wraps or healthy bowls.
So let’s get to how to cut, peel and cook butternut squash! It is definitely a skill you want to have.
Why Cook Butternut Squash
There are many reasons to cook butternut squash.
One great reason is that whenever it’s in season, it’s pretty cheap and super productive…You buy one and you can make a soup, pie and stir-fry using just that butternut squash.
Then you’ll probably even have some leftovers that you can freeze for rainy days. On top of all that you can even wash, dry and roast the seeds and enjoy them just like pumpkin seeds. In fact, use butternut squash just as you would pumpkin (like in these muffins) – the taste is pretty similar.
my nephew’s art work
Here’s why you shouldn’t skip over butternut squash this fall:
- it’s healthy and rich in vitamin C, A and magnesium
- pretty cheap when in season (early fall through winter)
- it’s very tasty
- very versatile – use it in desserts or in savory dishes
- as you’ll see it’s fairly easy to cook
Before You Start Cooking
Before you start cooking butternut squash it’s important to follow these steps in order to prepare the vegetable:
- Place the squash on a large cutting board that won’t move
- Use a large, sturdy knife and cut both ends off
- Cut the butternut squash lengthwise
- Scoop out the seeds
- If boiling or roasting in cubes – cut again to make quarters. Then use a sturdy peeler to remove the peel. If you can’t peel the butternut squash all the way, use a small knife to peel/cut off those parts
How To Cook Butternut Squash In The Oven
You can roast butternut squash in the oven cut in half, in bite-sized cubes or in larger slices.
Roast Butternut Squash In Halves
To roast the squash in halves, you really don’t need to peel it. Once you’ve cut it lengthwise and removed the seeds, your job is halfway done. Here’s what you need to do next:
- Preheat oven to 400F/200C
- Place the butternut squash onto a baking sheet
- Make some holes in the squash using a fork
- Brush the cut side with olive oil or coconut oil
- Add flavor if desired – you can add salt, pepper, or even brown sugar and cinnamon
- Place the squash with the cut side up and bake for about 40 minutes (this can vary depending on the size of the vegetable)
- The squash is ready when you can insert a fork into the flesh without any resistance
- Scoop out the flesh using a spoon
Enjoy the roasted butternut squash in desserts or in soups.
Roast Butternut Squash Cubes
For this method, you will use the peeled butternut squash.
- Lay quarters on the flat side
- Cut crosswise into strips using the large knife, then lengthwise in order to make the cubes of your desired size
- Preheat the oven to 400F/200C
- Line a baking sheet with parchment paper
- Place the butternut squash cubes onto the baking sheet, add coconut or olive oil, salt and pepper and whatever other seasonings you love
- Toss the cubes with your hands until they are coated with the oil and seasoning
- Bake for about 25-30 minutes, flipping once
You can use the roasted butternut squash cubes like sweet potatoes or pumpkin in salads, bowls, or wraps!
How To Boil Butternut Squash
Boiling butternut squash is actually my go-to way to prepare this fall vegetable. It’s actually healthier (lower GI than when roasted), versatile and I somehow find it easier to clean up.
Use the peeled butternut squash for this.
- Lay the quarter on the flat side.
- Cut crosswise into strips using the large knife, then lengthwise to make smaller cubes.
- Add cubes to a cooking pot, cover well with water, and add a pinch salt if desired.
- Cover the pot with a lid and bring to a boil. Then reduce heat to medium and cook for about 25 minutes or until the cubes are tender
- Once cooked, let cool off and drain the water.
- Puree using a hand blender and use it in your favorite desserts or soups.
From here you can blend the squash and make a puree or leave as is. Use to make tasty desserts or in soups.
What To Do With Leftovers
If you have leftovers you can store them in the fridge in an airtight container for up to 5 days. If you know you won’t be eating everything, the best way to preserve the squash is to freeze it in Ziploc bags for up to 6 months.
I actually freeze the peeled and cubed butternut squash as I can usually tell before cooking – we’re not going to eat all of it within 5 days.
Butternut Squash Recipes You’ll Love
I hope you learned how to cook butternut squash and aren’t intimidated by this tasty fall vegetable! Here are some delicious recipes you can use your peeled and chopped butternut squash in:
- Butternut Squash Crumble Pie
- Red Lentil Butternut Squash Soup
- Bulgur, Red Lentil and Butternut Squash Skillet
How To Cook Butternut Squash
Learn how to cook butternut squash - from peeling and cutting in cubes to boiling on the stove or roasting in halves. Enjoy your favorite butternut squash recipes, this fall vegetable is perfect for desserts, soups or roasted in healthy bowls.
Ingredients
- 1 butternut squash
- water
Instructions
- Place the squash on a flat surface like a large cutting board that won't move
- Use a large, sturdy knife and cut both ends off
- Cut the butternut squash lengthwise
- Scoop out the seeds
- Lay the vegetable on the flat side.
- Cut each half once again, to make quarters.
- Cut lengthwise into strips using the large knife, then crosswise to make smaller cubes.
- Add cubes to a cooking pot, cover well with water, and add a pinch salt if desired.
- Cover the pot with a lid and bring to a boil. Then reduce heat to medium and cook for about 25 minutes or until the cubes are tender
- Once cooked, let cool off and drain the water.
- Puree using a hand blender and use it in your favorite desserts or soups.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 82Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 18mgCarbohydrates 22gFiber 7gSugar 4gProtein 2g