Have you ever wondered how to cook butternut squash? It’s a lot easier to peel, cut and roast a butternut squash than it seems. You just need a peeler and a good knife and you’ll be making butternut squash recipes in no time!
The easiest way to peel a butternut squash is with a vegetable peeler (I grew up calling them potato peelers).
I like to trim off the top and bottom of the butternut squash first, so I can safely stand it up before peeling off the skin.
The hardest part about prepping a butternut squash is cutting it in half. But as along as you have a good knife and can throw a little muscle into it, you will be just fine.
First, make sure you have plenty of space to work on. I like using a large wooden cutting board as the base. Then take the base of your knife over the top of the butternut squash and use a gentle rocking motion to begin cutting the squash in half.
Once you get it started you can then push straight down and you will end up with two long halves of butternut squash.
Each half will have some seeds in it, so use a spoon to scoop them out.
From here, you are ready to chop up your squash. Try to cut the squash into fairly uniform, bite sized pieces so they cook up evenly.
The smaller you cut them the faster they will cook and visa versa.
Once you’ve got your squash cut into cubes, drizzle them with some avocado oil (or any oil you prefer) and season with salt, pepper, garlic powder and curry powder.
Feel free to adjust the seasonings to your preferences!
Gently toss the squash with the oil and seasonings (I like to use my hands for this step) and pop them into your oven.
You will know your squash has finished cooking once the edges are golden brown and the center is fork tender.
Butternut squash is a great ingredient to add to your weekend meal prep. Simply roast it up and then let it cool to room temperature before transferring into an airtight container.
It will last in your fridge for up to 5 days this way and is delicious tossed on top of salads, served underneath some over medium eggs or added to a rice or quinoa bowl. #somanyoptions
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Roasted Butternut Squash Recipe
Remember, you can always buy pre-cut butternut squash at the grocery store if you want to save yourself some time and effort.
Then, use a vegetable peeler to peel your butternut squash.
Use a good knife to cut your butternut squash in half lengthwise. Its easiest to do if you stand the butternut squash upright.
Once cut in half, use a spoon to remove any seeds from the center.
Then cut your squash. I like to cut the butternut squash in to fairly uniform, bite size pieces so they can cook evenly.
Place the butternut squash on a rimmed baking sheet and drizzle with the olive oil, salt, pepper, garlic powder and curry powder.Gently toss everything together to coat the squash .
Spread the squash out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through. Enjoy!
Notes
Don’t be afraid to use a little muscle when cutting up your butternut squash. Just be sure to use a good knife and a large cutting board so you have plenty of space to work on.
Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.
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Comments
Naomi Davidsonsays
I like roasting my butternut squash with some cinnamon and nutmeg and sprinkle of coarse sea salt
Reply
Danisays
That sounds delicious Naomi! I plan to try it soon 🙂
Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.
Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.
Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.
Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.
The key to avoiding watery butternut squash is to roast it rather than steam it. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor. Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.
When is butternut squash in season? Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.
Raw butternut squash can cause some people to develop an allergic skin reaction called “squash hands.” Wearing gloves while handling the fruit or purchasing prepared butternut squash can help you prevent this skin reaction. A 1% hydrocortisone cream can help alleviate squash hands symptoms.
You don't even need to remove the skin; just make sure you wash it well as it goes soft when cooking. Squash is packed with vitamin A, which helps us see in the dark! 80g or three heaped tablespoons of diced and cooked butternut squash can count towards your 5-a-day.
Can You Eat Butternut Squash Skin? It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.
I typically cut mine into 1/2-inch or 3/4-inch cubes for roasting, but the size/shape of the cut is totally up to you. Once your butternut squash is cut, you can either cook the squash immediately. Or you can refrigerate it in a sealed container for up to 3 days, or freeze it in a sealed container for up to 3 months.
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