How to Prepare Butternut Squash
Before you start cooking, you’ve got to prep your squash. Follow these tips to get butternut squash ready for the oven or microwave.
How to Peel Butternut Squash
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 top and bottom to remove the stem. Stand the squash upright, then cut straight down lengthwise through the middle if you want to maintain the shape of the squash and work with two halves. For easier handling, trim the top and bottom, cut in half crosswise, then each section of squash in half lengthwise (as pictured above). You’ll end up working with four smaller pieces instead 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 light pressure to penetrate the squash’s flesh. That first cut will make slicing through the squash easier and safer.
How to Remove Seeds from Butternut Squash
Using a large spoon, scrape out the seeds and any pulp or stringy 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: Don’t toss those squash seeds! Instead, turn them into an afternoon snack by roasting them. Rinse, drain, and dry the seeds with a paper towel. Toss with salt and olive oil. Roast on a baking sheet at 300°F for 50 to 60 minutes or until crisp, stirring every 15 minutes.
How to Cook Butternut Squash in the Oven
Bake butternut squash in the oven when you want to serve it mashed, or enjoy each piece as a single serving and eat it with a spoon.
Microwaving Butternut Squash
To prepare butternut squash quickly, use your microwave and save over half an hour.
Roasting Butternut Squash
Roasting butternut squash pieces caramelizes their exterior while keeping them moist and tender inside. Toss roasted squash into soups or salads, throw them on a pizza, or use them to fill omelets, quesadillas, or sandwiches. They’re also perfect as a simple side dish. Follow these simple steps to learn how to roast butternut squash.
How to Select and Store Butternut Squash
Butternut squash, a common winter squash, starts appearing in markets in the fall. This bowling pin-shaped squash has a firm, dense flesh that does not get stringy after cooking, giving it a creamy texture great for mashing. The deep orange flesh 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.
Don’t stop at butternut squash! Fall and winter are seasons for plenty of other squash varieties, like acorn squash, spaghetti squash, and even pumpkins. Learn how to cook them all, and you can take full advantage of the bounty of squash hitting grocery stores and markets this season.
