Love the taste of butternut squash, but a fiddling morsel intimidated by peeling and slicing ? You ’ ra not alone ! hera is our guidebook for how to peel, cut, roast, and fudge butternut squash, quick to walk you through every mistreat of preparing everyone ’ s darling precipitate and winter vegetable !
Are you new to cooking with butternut squash or an old pro ? Either way, most folks agree that they ’ re a little unmanageable to work with but so worth it once you have that beginning pungency of dulcet, nutty roasted butternut squash ! here you ’ ll find our start-to-finish scout for cooking butternut squash whether you want to use it mashed, baked, or roasted. Cutting, skin, and cooking butternut squash is easy once you know what to do !
How to Roast Butternut Squash Whole
If you have some extra time on your hands, you can actually cook a butternut squash solid. It ’ sulfur true ! No dilute, no undress, no slice. just a unharmed butternut squash in the oven at 400 degrees Fahrenheit for 1 hour and 20 minutes. When it ’ mho finished the flesh will become buttery and sweet, the peel becomes easy to pull off, and the butternut squash seeds scoop right out. It ’ s a perfect option for butternut squash soup !
Reading: How to Cook Butternut Squash
How to roast butternut squash halves
Cutting a Butternut Squash in Half
Since butternut squash is such a big vegetable, it can feel a fiddling chilling cutting one in half ! Make certain you ’ re cutting with a heavy, big sharp tongue. This is for safety arsenic much as convenience ! Dull knives are more probable to roll off your squash, whereas sharp knives cut correct through the vegetable. Please manipulation caution when using a tongue on a hard vegetable .
start by removing about ¼ ” from each end of the squash, it will provide a stable base for the otherwise round vegetable. then, you can stand the butternut squash good and cut it true in half !
After your squash is cut in half, scoop and discard the seeds, then roast the butternut squash with the skin on, until fork tender. You can roast the butternut squash cut side down or cut side up, you will get a more caramelize squash when roasted cut side down. Once it cools a bit scoop the flesh out of the squash halves with a spoon. You could serve the halve butternut squash stuff with Israeli couscous .
Roasting a whole or half butternut squash creates a fantastic basis for soup or recipes that call for mashed butternut squash. You will need to peel, cut, and cube it if you want to use butternut squash for salads, stadium, or vegetable platters .
How to Peel a Butternut Squash
This barely might be the most daunting part of preparing a butternut squash ! Trust us, though, it merely takes a few minutes, you just need the proper tools. We prefer a Swiss vegetable peeler besides called “ Y ” peeler for the tax ! Just make sure it’s sharp and old or dull vegetable stripper will make your job much hard. If you alone have a vertical pivot vegetable peeler, then it ’ mho best to microwave the squash for 3 minutes before you start peeling. This softens the bark and makes it so much easier to work with !
In order to peel a butternut squash baseball swing it in half, place it on a cutting board, apply blackmail on the squash with one hired hand to prevent it from moving and slide the peeler on the skin with your other hand. We do n’t recommend using a pairing knife to peel a butternut squash .
We prefer using a Swiss peeler for butternut squash
Create a stable base and peel the squash
If you only have a regular peeler microwave the butternut squash before peeling
once you ’ ve got the skin off your butternut squash, cut it in cube, rounds, sticks, etc rub it with olive oil, and season with salt and pepper or any spices you like before baking on a big sheet lined with parchment paper .
Buying Pre-Cut Butternut Squash
If you don ’ deoxythymidine monophosphate want to fuss with skin or slice ( hello, weeknights ! ), many grocery stores sell butternut squash cubes already peeled and diced. This lets you just open the gang, put it on the broil sheet, toss it with some olive oil and spices, and get right to cooking ! It ’ second normally more cost-efficient to peel and cook your own, and we like being able to control how big or humble our slices are, but buying pre-cut is absolutely an option .
The second two methods peeling and cutting before cooking are great to add to salads, bowls, greaser or for use on a vegetable platter .
What Flavors Go Well with Butternut Squash?
One of the reasons butternut squash is so popular is because it ’ second versatile ! It ’ second delectable plain, with fair a little salt and pepper, but it ’ second besides great to season. You could try…
- Italian seasoning
- Chipotle seasoning (this is a delicious contrast with the natural sweetness of butternut squash!)
- Cinnamon and maple
- Cajun seasoning
- Maple syrup
- Shawarma Seasoning
- Garsam Masala
- Curry powder
- Jamaican Jerk Seasoning
once cooked you can store butternut squash in an airtight container in the electric refrigerator for up to 3 days. This is perfect for weeknight meal homework or entertaining !
If you like winter squash adenine much as we do check out our other guides on how to cook spaghetti squash and delicata squash .
Butternut Squash Nutrition
Let ’ s startle with why butternut squash is so popular ! apart from the sweet, balmy flavor … Butternut squash is rich in vitamin A, C, and E is high in character, potassium, and is low in calories ( 82 calories for 200 grams cooked squash ), and has no cholesterol since it ‘s plant-based. Making it great for your heart health and immune system .
More Butternut Squash Recipes
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How to Cook Butternut Squash
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Love the taste of butternut squash, but a little bit intimidated by peeling and slicing ? You ’ ra not alone ! here is our lead for how to roast, peel, cut, and cook butternut squash, ready to walk you through every footstep of preparing everyone ’ s darling descent and winter vegetable !
Ingredients
Scale
- 1 large butternut squash
- 2- 3 tablespoons extra virgin olive oil
- Salt
- Preferred seasoning ( see note #1)
Instructions
Cooking butternut squash whole
Read more: Crab Fried Rice
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from the oven and set aside, until it’s cool enough to handle
- Cut it in half length-wise. Scoop out the seeds, turn it skin side up, and remove the skin with your hands. Place the flesh in a bowl and set it aside
Cooking butternut squash halves
- Preheat the oven to 400F. Cut off ¼” from the top and bottom of the butternut squash. Stand it on a cutting board and carefully cut it in half, length-wise, with the help of a large sharp knife. Scoop out the seeds and discard or roast them
- Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60minute or until tender
Roasting butternut squash cubes
- You can either buy already peeled and cut butternut squash cubes from the grocery store, or cut and peel your own
- Preheat the oven to 400F. Cut off ¼” from the top and bottom of the butternut squash
- Place butternut squash on its side on a cutting board and cut in half, separating the neck from the round bottom. Slice each half in half length-wise (you will end up with 4 large pieces)
- Using a vegetable peeler, remove the peel. If this is too hard or your peeler is not sharp enough, place the squash in the microwave for 3-5 minutes (start with 3 minutes) to soften the skin a bit. Once the squash is peeled, cut into even size cubes. (See images in the post above)
- Place on the baking sheet, drizzle 2-3 tablespoons of olive oil, depending on how many cubes you have, season with salt and any seasoning of your choice ( see note #1), and toss well so all the pieces all well coated with the oil and spices
- Bake for 25 minutes or longer, this will depend on the size of the cubes
Notes
-
1. Season the butternut squash simply with salt and pepper to taste or your favorite seasoning. Here are some suggestions:
- Italian seasoning
- Chipotle seasoning (this is a delicious contrast with the natural sweetness of butternut squash!)
- Cinnamon and maple
- Cajun seasoning
- Maple syrup
- Shawarma Seasoning
- Garsam Masala
- Curry powder
- Jamaican Jerk Seasoning
