Tips to Help You Prep, Peel, and Cook Butternut Squash Like a Pro | Better Homes & Gardens

Each merchandise we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the link included, we may earn commission. Cooking butternut squash is elementary and easy. You can roast, bake, or microwave butternut squash for manipulation in recipes or as a slope cup of tea. With our tips, you ‘ll learn how to select and serve delightful butternut squash, besides. It ‘s not officially fall until you add a few fresh butternut squash recipes to the menu. There ‘s thus much you can do with this in-season squash. You can cube it and roast it for an easy side dish, mash it for an autumn-themed riff on grind potatoes, and even puree it to turn it into soup. No matter how you decide to use it, follow our bit-by-bit instructions for how to cook butternut squash ( vitamin a well as how to peel, chop, and store it ) and you ‘ll be adding to your menu workweek after week.

How to Prepare Butternut Squash

Before you start cooking, you ‘ve got to prep your squash. Follow these tips to get butternut squash fix for the oven or microwave .Peeling butternut squash

Peeling butternut squash

credit : Blaine Moats

How to Peel Butternut Squash

Start by thoroughly rinsing the squash under cool tap urine and scrubbing with a clean produce brush. Pat dry with a paper towel like these reclaimable newspaper towels ( $ 13, Amazon ). then, with the peak of the squash ( the neck ) pointed toward you, start in the middle and use a Y-peeler ( $ 10, Amazon ) to peel in fast strokes all the way to the stem. Rotate the squash and recur with the bottom half ( the soundbox ). Cutting butternut squash base in half

Cutting butternut squash base in half

credit rating : Blaine Moats

How to Cut Butternut Squash

If you ‘re serving cubed or sliced squash, cutting it up first will make it much easier to work with. To begin cutting your squash, lay it on its side. Using a large, sharp chef ‘s knife ( $ 100, Crate & Barrel ), trim the exceed and penetrate to remove the root. Stand the squash erect, then cut straight down lengthways through the middle if you want to maintain the determine of the squash and study with two halves. For easier handling, trim the top and bottom, cut in half across, then each part of squash in half lengthwise ( as pictured above ). You ‘ll end up working with four smaller pieces alternatively of two. Test Kitchen Tip: To prevent the squash from slipping, use your non-dominant hand to stabilize the squash, and make an initial cut by using sparkle pressure to penetrate the squash ‘s flesh. That first gear snub will make slice through the squash easier and safer .Scooping seeds out of butternut squash

Scooping seeds out of butternut squash

credit rating : Karla Conrad

How to Remove Seeds from Butternut Squash

Using a big spoon, scrape out the seeds and any pulp or fibrous pieces. That ‘s it. Your butternut squash is ready to place cut-side down to roast, slice, or chop as needed for your recipe.

Test Kitchen Tip:  Do n’t toss those squash seeds ! alternatively, turn them into an afternoon bite by roasting them. Rinse, drain, and dry the seeds with a newspaper towel. Toss with salt and olive petroleum. roast on a bake sail at 300°F for 50 to 60 minutes or until crisp, stirring every 15 minutes .Butternut Squash with Maple and Bourbon

Butternut Squash with Maple and Bourbon

credit : Andy LyonsGet the Butternut Squash with Maple and Bourbon Recipe

How to Cook Butternut Squash in the Oven

Bake butternut squash in the oven when you want to serve it mashed, or enjoy each man as a single serve and eat it with a spoon.

  1. Clean squash, cut in half (or quarters), and remove seeds as directed above.
  2. Place squash pieces, cut sides down, in a baking dish or foil-lined pan. Bake in a 350°F oven 45 to 50 minutes or until tender. To check doneness, pierce the squash with the tip of a sharp knife. It should slide in easily.
  3. Carefully turn squash pieces over (a set of large tongs works well). Scoop out flesh into a bowl. Add seasonings as desired and mash to add to baked butternut squash recipes or enjoy as is.

Microwaving Butternut Squash

To prepare butternut squash cursorily, use your microwave and save over half an hour .

  1. Clean squash, cut in half (or quarters), and remove seeds as directed above.
  2. Place squash pieces, cut sides down, in a baking dish with 2 tablespoons water. Cover with plastic wrap, and make a few slits in the wrap to allow steam to escape. Microwave on 100% power (high) for 9 to 12 minutes or until tender, rearranging once. To check doneness, pierce the squash with the tip of a sharp knife. It should slide in easily. (You can test it through the plastic wrap.)
  3. Carefully turn squash pieces over. Scoop out flesh into a bowl. Season as desired and mash, or add to a recipe.

Crispy Parmesan-Roasted Butternut Squash

Crispy Parmesan-Roasted Butternut Squash

credit : Andy Lyons

Roasting Butternut Squash

Roasting butternut squash pieces caramelizes their outside while keeping them damp and attendant inside. Toss roasted squash into soups or salads, throw them on a pizza, or use them to fill omelets, quesadillas, or sandwiches. They ‘re besides perfect as a dim-witted side cup of tea. Follow these simple steps to learn how to roast butternut squash.

  1. Clean squash, peel, cut, and remove seeds as directed above. Cut squash into 1-inch cubes or ½-inch-thick slices.
  2. Toss squash with a little olive oil to coat and prevent drying out while roasting. Spread in an even layer in a foil-lined baking pan ($26, Amazon).
  3. Roast in a 450°F oven, uncovered, 30 to 35 minutes or until tender and brown on the edges, stirring once.

Get the Parmesan-Roasted Butternut Squash Recipe butternut squash on gray wood background

butternut squash on gray wood background

credit : Jason Donnelly

How to Select and Store Butternut Squash

Butternut squash, a coarse winter squash, starts appearing in markets in the fall. This bowling pin-shape squash has a fast, dense flesh that does not get stringy after cooking, giving it a creamy texture great for mashing. The deep orange pulp of this squash is high in beta-carotene, fiber, vitamins C and B6, and potassium.

  • Selecting: Choose butternut squash that feels dense and heavy with no blemishes or soft spots. The skin should appear uniform and flat, not glossy. Look for squash with no cracks and the stem still attached, which helps prevent the flesh from drying out. When planning for recipes, note that one 2-pound squash will yield about 5 cups cubed or 6 cups spiralized.
  • Storing: Butternut squash will last several months stored in a cool, dry place between 50°F and 60°F. Don’t store near apples, pears, onions, or potatoes; these foods give off ethylene gas, which can spoil squash. Once cut, wrap in plastic wrap (or DIY beeswax food wraps!) and refrigerate for several days.

Do n’t stop at butternut squash ! fall and winter are seasons for batch of other squash varieties, like acorn squash, spaghetti squash, and evening pumpkins. Learn how to cook them all, and you can take full advantage of the bounty of squash hitting grocery store stores and markets this season .