Cook Butternut Squash

There is more to cooking butternut squash than heating it up. Knowing how to properly season it can help improve its flavor. This article will teach you various ways in which to cook butternut squash, including baking and roasting. .

10 Second Summary

1. Cut the squash in half and remove the seeds.
2. Peel the skin, then slice the squash.
3. Marinate it in honey and vanilla extract.
4. Place the squash on a baking sheet and cover it with aluminum foil.
5. Bake it in the oven at 350°F (176°C) for 20-25 minutes, or until tender.

Steps

Baked Butternut Squash

  1. Gather your ingredients. Here's what you'll need to make baked butternut squash:
    • 1 large butternut squash
    • 2 tbsp. honey
    • 3 drops vanilla extract
    • Salt to taste
    • Pepper to taste
    • Nonstick spray
  2. Preheat your oven to 350ºF (176ºC).[1]
  3. Remove the seeds from one large butternut squash. Use a knife or a spoon to scoop out the seeds. If you like, you can save the seeds and toast them or use them for another recipe, such as a crunchy salad.
  4. Peel off the skin and chop the squash into serving portions.
  5. Cut it into several large slices. When you're done, place the squash in a 9 x 13-inch baking dish that has been sprayed with nonstick spray.
  6. Marinade the squash in a mixture of honey and vanilla extract. Pour 2 tbsp. of honey and three drops of vanilla extract onto the squash in the tin. You can flip the squash over and spread the honey onto both sides if you want to cover it more evenly.
  7. Season the squash with salt and pepper. Season it with salt and pepper to taste.
  8. Cover the squash with aluminum foil. Place aluminum foil over the baking dish so the squash doesn't get burned.
  9. Bake the squash in the oven for 20-25 minutes.
  10. Bake it until it's tender, but not too soft.
  11. Serve. Enjoy this tasty squash while it's hot.

Roasted Butternut Squash

  1. Gather your ingredients. Here's what you'll need to make roasted butternut squash:
    • 1 large butternut squash
    • 1/2 cup butter
    • 1/2 cup brown sugar
    • 2 tbsp. cinnamon
    • Salt to taste
    • Pepper to taste
  2. Preheat your oven to 350ºF (176ºC).[2]
  3. Peel the squash using a vegetable peeler or paring knife.
  4. Slice the squash in half.
  5. Remove the seeds and pulp. You can use a large or small spoon to do this, or use a knife to cut out the center a bit first and then scoop it out with a spoon.
  6. Cube the squash. Cut it into 1 inch (2.5 cm) cubes.
  7. Grease a 9 x 13" cookie sheet with nonstick spray.
  8. Spread the cubes evenly on a cookie sheet. Try not to let them touch. You won't need to cover the cookie sheet to roast the squash properly.
  9. Melt 1/2 cup of butter. Place 1/2 cup of butter on a frying pan and heat it until it melts. You can also place the butter in a microwave-safe covered dish and heat it for 30 seconds to one minute.
  10. Drizzle the butter and brown sugar mixture over the squash. Drizzle 1/2 cup of butter and 1/2 cup of brown sugar over the squash and toss it to coat evenly. Then, season it with 2 tbsp. of cinnamon and with salt and pepper to taste.
  11. Cook the squash in the oven for 15-20 minutes. Place the cookie sheet with the squash in the oven.
  12. Remove the squash from the oven. Loosen it and toss it with a spatula, and then return it to the oven for another 15-20 minutes, or until the squash is golden brown and a fork pierces it easily.
  13. Serve. Serve this squash immediately, while it's hot.

Mashed Butternut Squash

  1. Gather your ingredients. Here's what you'll need to make mashed butternut squash:
    • 1 large butternut squash
    • 1/2 cup butter
    • 1/2 cup brown sugar
    • Salt to taste
    • Pepper to taste
  2. Peel the squash. Use a vegetable peeler or a paring knife to peel the skin off of the squash.[3]
  3. Slice the squash in half. This will make it easy to remove the seeds and pulp from the squash.
  4. Remove the seeds. Use a large spoon so scrape out the insides of the squash, removing the seeds and pulp.
  5. Cut the squash into 1-inch (2.5 cm) cubes.
  6. Place the cubes in a saucepan. Cover the cubes with water and bring the water to a boil. Cook the squash until it's tender when you pierce it with a fork, for about 10-15 minutes.
  7. Strain the squash and return it to the pan. Use a strainer to remove the excess liquid from the squash.
  8. Mash the squash until it's coarse. Use an electric mixer or a hand masher to mash the squash until it reaches a coarse consistency.
  9. Add the butter, brown sugar, and salt and pepper to the squash. Drizzle 1/2 cup of butter and 1/2 cup of brown sugar onto the squash, and season it with salt and pepper to taste.
  10. Mash the squash until it's smooth. This will blend the ingredients into the squash as well as change its texture.
  11. Serve. Enjoy this mashed squash immediately, while it's hot. You can eat it on its own or as a side with chicken, beef, or veggies.



Tips

  • Butternut squash, when mashed, often tastes better when it's been frozen and reheated after you originally make it.

Warnings

  • Butternut squash is very hard. Use proper knife-handling skills when slicing and cutting into cubes to avoid injuring yourself.

Things You'll Need

  • Butternut squash
  • Vegetable peeler, knife, spoon and metal spatula
  • Cookie sheet or saucepan, depending on the cooking method
  • Electric mixer or hand masher, if mashing
  • Butter
  • Brown sugar, if roasting
  • Salt and pepper to taste

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Sources and Citations

  1. ↑ http://www.cooks.com/rec/view/0,1950,146184-234201,00.html
  2. ↑ http://www.foodnetwork.com/recipes/robin-miller/roasted-butternut-squash-recipe/index.html
  3. ↑ http://www.food.com/recipe/mashed-butternut-squash-189194
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