Butternut squash is a super amazing vegetable, you know? It is not just yummy but also good for your health as well. It’s got this sweet and nutty taste, and when you take a bite, it’s all creamy and smooth – it is loaded with vitamin A, vitamin C, potassium, fiber & antioxidants.

Now, let me tell you how you can cook this awesome butternut squash in totally easy and delicious ways. And hey, I’ll even give you some tips on how to pick the perfect squash, store it, peel it & cut it. How cool is that?

Alright, let’s get this butternut squash party started!

1. How to Choose and Store Butternut Squash

Alrighty, let me break it down for you on how to choose and store that butternut squash goodness.

So, when you’re at the store, pick a squash with hard skin and no yucky stuff like blemishes, soft spots, or even cracks. You need to pick up a heavy one because a heavy size means that it’s fresh and juicy also check that the stem should be at least an inch long and not all mushy.

When storing the squash, you need to keep it in a cool and dark place like a basement or closet. Sunlight can mess with its ripening, so avoid that. Also, don’t keep it close to fruits like apples and pears cause they release this gas that makes squash decay quicker, and nobody wants that, right?

If you have already cut or cooked the squash, put it in an airtight container or a plastic bag you can zip up. Pop that in the fridge; it’ll be good for around four days. If you want to freeze it, then go ahead! It can stay in the freezer for up to three months. Just label it so you don’t forget what it is later. Trust me, it happens.

So, there you have it! Now, you can choose and store your butternut squash like a pro!

2. How to Peel and Cut Butternut Squash Safely and Easily

Now, let me show you how to safely and easily peel and cut that butternut squash without any accidents,

1. First, give your squash a good wash under running water and ensure it’s all squeaky clean, then pat it dry with a nice clean towel.
2. Next, grab a sharp knife and a stable cutting board and chop off both ends of the squash to create flat surfaces that will keep it steady and prevent any wobbling.
3. Now, let’s separate the neck and the bulb and cut the squash in half where the long neck meets the thicker end. Ta-da! Now you have two pieces.
4. Grab a vegetable peeler or a paring knife and then start peeling the skin off both halves; begin at the top and peel down in long strokes. Sometimes, you might need to go over it twice to eliminate all the skin.
5. To remove the seeds and pulp, get a spoon or an ice cream scoop and scoop them out from the bulb. You can even save those seeds and toast ‘them up for a crunchy snack or sprinkle them on your salad. Yum!
6. Now it’s time to cut the squash into manageable pieces first; take the neck and cut it into several large slices lengthwise. Then, depending on your recipe, you can cut each slice into smaller slices or cubes.

As for the bulb, cut it into wedges or quarters lengthwise. Then, just like with the neck, you can cut each wedge or quarter into smaller slices or cubes.

3. How to Bake Butternut Squash

Okay! So now, let me break down how to bake some tasty butternut squash in very easy steps for you. Baking is a simple and convenient way to cook this delicious veggie. You can either bake it whole or in pieces, and if you want to add a little extra flavor, go ahead and season it with some honey, vanilla, salt & pepper. Trust me, it’s a winning combo!

Now, let’s get to the steps to bake that butternut squash:

1. First – preheat your oven to 350°F (176°C). Grab a 9 x 13-inch baking dish and spray that dish with some non-stick spray so nothing sticks later.
2. Cut one large butternut squash in half across its middle, right where the long neck meets the thicker end, then grab a knife or a spoon to scoop out all those seeds and pulp.
3. Now, peel off the skin of the squash using a vegetable peeler or a paring knife, and once it’s all peeled, cut the squash into several big slices. Nice and chunky!
4. It is time to place those slices in the baking dish we prepared earlier. Drizzle two tablespoons of honey and add three drops of vanilla extract to the slices. You can flip the slices over for an even coating and spread that sweet mixture on both sides.
5. Pop it into the oven and let it bake for about 20 to 25 minutes. We want the squash to be tender but not too soft. How do you check? Well, just poke it with a sharp knife. If it goes smoothly, it’s ready!
6. Alright, carefully remove that foil and get ready for some deliciousness. And then serve it hot or let it cool down a bit if you use it in other dishes. Safety first, you know!

Bingo! You can enjoy a perfectly baked butternut squash as a side dish or use it in various recipes. Give it a try, and impress everyone with your culinary skills!

4. How to Roast Butternut Squash

Now, let’s look into another fantastic way to cook this delicious veggie, bringing out its natural sweetness and adding a delightful crunchiness, so get ready for some serious flavor! Here is step by step process of how to roast butternut squash:

1. Preheat your oven to 350°F (176°C), grab a baking sheet about 9 x 13 inches, and give it a good spray with some non-stick spray (We don’t want any sticky situations).
2. Cut one large butternut squash in half across its middle, right where the long neck meets the thicker end. To get things started, you can use a knife or a spoon to scoop out all those seeds and pulp.
3. Now, let’s peel off the skin of the squash using a trusty vegetable peeler or a paring knife, and once it’s all nice and peeled, cut the squash into bite-sized cubes about one inch each.
4. It’s time to spread those cubes on the prepared baking sheet to make sure they’re all in a single layer and not touching each other too much because we want them to get crispy and golden.
5. Melt about half a cup of butter in a small saucepan over low heat or a microwave-safe bowl. Take your time; we don’t want any accidents. Safety first, right?
6. Drizzle that melted butter all over the squash cubes, and to add some sweetness and warmth, sprinkle about half a cup of brown sugar on top. Give it all a good toss to make sure every cube is coated with that buttery & sugary goodness.
7. Now, it’s time to add some extra flavor – Sprinkle about two tablespoons of cinnamon all over the cubes, and don’t forget to season with salt and pepper to your liking (We’re aiming for a perfect balance of sweet and savory).
8. Pop that baking sheet into the oven and let the magic happen. Roast the squash for around 15 to 20 minutes, keeping an eye on them. We want them to turn golden brown and get crispy on the outside while remaining soft and tender on the inside. For an even roast, you can flip the cubes halfway through.
9. Once they’re done, transfer those delightful cubes to a serving plate or a bowl. You can enjoy them immediately while they’re hot or let them cool down to room temperature. The choice is yours!

There you have it, my friend! A delicious batch of roasted butternut squash that can be enjoyed as a tasty side dish or added to various recipes to elevate their flavors. So go ahead, savor the sweetness, and embrace the satisfying crunch!

5. How to Mash Butternut Squash

Till now, we have learned how to bake & roast butternut squash, but there is another easy-peasy way to cook this versatile veggie and create a smooth and creamy puree. So get ready to dive into the art of mashing butternut squash for some comforting flavors! Here’s how you can mash butternut squash:

1. Start by cooking one large butternut squash until it’s nice and tender; you have a couple of options here. You can follow the steps for baking or roasting, as mentioned before, but if you’re looking for a quicker method, just simply poke some holes in the squash with a fork and pop it in the microwave for about 10 to 15 minutes, turning it once halfway through. Easy Peasy!
2. Once your squash is cooked and tender, it’s time to scoop out the flesh, so grab a spoon and transfer all that deliciousness to a large bowl. We don’t need the skin or the seeds, so you can discard those.
3. Now, let’s start mashing! Take a fork or a potato masher and start mashing that squash until it’s smooth and fluffy. If you prefer a finer texture, you can also use a blender or a food processor, whatever method you choose, but the goal is to achieve a creamy puree.
4. Now it’s time to add some richness and flavor and for that, you need to add about two tablespoons of butter, a quarter cup of cream (or adjust to your desired creaminess), and a pinch of nutmeg then season with salt and pepper to your taste (Give it all a good mix to combine those delicious ingredients).
5. You’re all set! You can serve your mashed butternut squash hot as a delightful side dish or you can get creative and use it as a base for soups, sauces, dips, pies, muffins, cakes and so much more. The possibilities are endless!

A luscious and velvety mashed butternut squash that will bring comfort and flavor to your table. So go ahead, grab a spoon, and indulge in the creamy goodness!

6. How to Make Butternut Squash Soup

If you like soups, then butternut squash soup can be a good choice. It is comforting and perfect for those chilly days, so get ready for a cozy bowl of deliciousness! Here’s how you can make butternut squash soup:

1. Start by peeling and chopping one large onion and four cloves of garlic. Also, peel and dice one large butternut squash. Alternatively, you’ll need around four cups if you have already cooked squash.
2. Heat two tablespoons of oil in a large pot over medium-high heat, and once the oil is nice and hot, add in the chopped onion and minced garlic. Cook them together, stirring occasionally, until they turn soft and fragrant. This should take about 15 minutes or so.
3. Now, it’s time to add some liquid goodness to the pot. Pour in four cups of chicken or vegetable broth, depending on your preference. Season it with one teaspoon of salt, half a teaspoon of pepper, and any additional spices you like. Feel free to experiment with flavors like ginger, curry, cumin, or other spices that tickle your taste buds. It’s all about adding that extra oomph!
4. Bring the mixture to a gentle boil, then reduce the heat, let it simmer away, and allow the squash to become very tender, usually taking about 20 minutes.
5. At this point, you have two options to achieve that velvety texture. You can use an immersion blender or blend the soup directly into the pot until smooth. Alternatively, if you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and blend it in batches. Remember not to fill the blender too much and to vent the lid slightly to release steam and avoid hot splashes. Safety first!
6. Return the soup to the pot once you’ve achieved that smooth consistency. If needed, you can reheat it over low heat.

A steaming butternut squash soup is ready to warm your heart and soul. Feel free to get creative with your garnishes, such as sour cream, yogurt, croutons, cheese, nuts, herbs, or even bacon bits. They’ll add some extra texture and taste to your delightful soup. Enjoy the cozy goodness!

7. Conclusion

Butternut squash is indeed a delicious and nutritious vegetable that offers plenty of culinary possibilities and I hope you’ve enjoyed learning these easy & tasty ways to cook it. The best part is that you can get creative and experiment with different seasonings and ingredients to create your unique variations of butternut squash recipes.

And hey, if you have any leftovers – no worries because butternut squash can be stored and reheated for later enjoyment just place the leftovers in an airtight container and pop it in the refrigerator, where it can stay fresh for up to four days. Alternatively, if you want to keep it for an extended period, then you can freeze it just make sure to use a freezer-safe container or wrap it tightly with freezer-friendly packaging.

So don’t be afraid to embark on your culinary adventures with butternut squash. Explore new flavors, try different combinations & have fun discovering your favorite ways to enjoy this versatile vegetable!

Last Updated on March 18, 2024 by Sathi Chakraborty, MSc Biology