Three Ways To Cook Butternut Squash! Delicious soup, Recipe

This is the article for you if you want to learn how to cook butternut squash.

With recipes for halving, cubing, and cooking this substantial winter squash in the microwave for a super quick and easy alternative.

It’s great as a side dish, but you can also stuff it and eat it as the main entrée!

What Makes This Vegetable So Special?

Butternut squash is high in fiber and vitamins, as well as being low in calories and fat. This fruit (YES, it’s a fruit!) Although it is not strictly a vegetable, we cook and treat it as such.) is also high in antioxidants.

It’s an adaptable side dish that’s ideal for the holidays! Butternut squash is a genuine fall rockstar in its own right, despite the fact that pumpkin gets all the post-summer fruit attention.

You’re missing out if you don’t have fried butternut squash on your Thanksgiving dinner!

It may be made in the oven, in the Instant Pot, or in the microwave. It also requires very little work to prepare – some methods only ask you to cut it in half!

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How to Make Use Of It

You might be wondering what you can do with cooked butternut squash. Oh, my goodness, there’s so much! The possibilities are practically limitless.

You can eat the squash just as it is. It’s a tasty side dish that goes well with a variety of main courses. For added color and texture, I like to throw the roasted cubes on top of a salad.

Season the cooked butternut squash with salt and pepper before mashing it with butter until it has the consistency of mashed potatoes.

With a few extra ingredients, you can turn butternut squash into a delicious soup — for all the specifics, see our Instant Pot Butternut Squash Soup recipe!

Is it possible to eat the skin of a squash?

Yes, of course. Technically. It is debatable. The skin of cooked butternut squash is completely edible and high in fiber, vitamins, and minerals.

However, depending on how old your squash is, it may have a harsh, disagreeable texture. The skin of a newborn squash may be tender enough to eat, but for older squash, you’ll want to scoop out the meat instead.

Chef’s Advice

• Peel the butternut squash before cubing it if you’re roasting cubed butternut squash. Don’t worry, an ordinary vegetable peeler will suffice!
• Sometimes you’ll want to cook butternut squash without any spice, but if you do, you can season it in a variety of ways. Season with a pinch of salt and pepper, or a dash of cinnamon and brown sugar. Drizzle a little maple syrup on top of the squash or brush it with avocado oil. Butternut squash can be savory or sweet when cooked, which is one of the reasons I enjoy it so much.
• How do you decide which butternut squash to buy at the supermarket? It’s simple! Look for one that is a solid, dark beige color with no green streaks or brown blotches. If it’s perforated (which can happen in transit), skip it since punctures can allow bacteria to enter the flesh. Pick up two or three similar-sized butternut squash to compare how hard and hefty they feel for their size.
• Don’t toss out those butternut squash seeds; they can be seasoned and roasted in the same way that pumpkin seeds can be roasted and eaten.

Butternut Squash Recipes (3 Varieties)

5 minutes to prepare Cooking time: 50 minutes 55 minutes in total

This is the article for you if you want to learn how to cook butternut squash.

With recipes for halving, cubing, and cooking this substantial winter squash in the microwave for a super quick and easy alternative. Great as a side dish or as a main entrée when packed!

Ingredients

• 1 butternut squash, rinsed and dried
• 1 tablespoon avocado oil or other neutral oil
• extra seasonings, if desired

Equipment

• Board for cutting
• Knife with a good edge
• Using a spoon or scoop (to remove seeds)
• The cooking device of preference
• A dish that can be microwaved (if microwaving)
• Sheet pan for baking (if oven-roasting)

Instructions on How to cook butternut squash?

In the Instant Pot: Butternut Squash

• In the Instant Pot, place the trivet and 1 cup of water.
• Remove any seeds and cut the squash in half lengthwise. Place each portion in a single flat layer in the Instant Pot.
• Cook for 8 minutes on high pressure, then 10 minutes on natural release. Remove the lid with care and transfer the squash to another basin or dish.

Microwavable Butternut Squash

• Remove any seeds and cut the squash in half lengthwise. Microwave the squash face up (skin side down) in a microwave-safe dish or plate.
• Microwave for 8 to 10 minutes, or until readily pierced with a fork. Microwave duration is determined by the size of the squash, the size of the microwave, and the wattage of the microwave. You may need to cook one squash half at a time if you have a smaller microwave.

In the Oven: Butternut Squash

• Roasted Half-Half: Preheat the oven to 350 degrees F. Butternut squash should be cut in half lengthwise. Remove any seeds and apply avocado oil to the orange flesh. Bake for 50 minutes, face down (skin side up) on a baking sheet, or until soft enough to pierce easily with a fork.
• Preheat the oven to 400 degrees Fahrenheit for the roasted cubes. Squash should be peeled and split in half. After removing any seeds, chop the squash into cubes. Season with salt and pepper and drizzle with avocado oil. Place in a single, equal layer on a baking sheet. Preheat the oven to 400°F and bake for 40 minutes, or until vegetables are soft.

Notes

This recipe makes 1 cooked butternut squash, which serves 4 people. The nutritional values provided are for a single serving. The nutritional information for avocado oil is included in the figures.

Macros may differ significantly based on the components used; for example, if you use brown sugar or maple syrup instead of white sugar, your macros will be greater.

Prepare the recipe as directed, then weigh the entire batch when finished to determine the size of one serving.

Divide the entire weight (not including the bowl, pot, or dish in which the food is served) by four. The weight of one serving will be the result.

Information on Nutrition

1 portion, 1 serving, 1 serving, 1 serving, 1 serving, 1 serving, 1 Calorie: 115kcal, Carbohydrates: 22g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 8mg, Potassium: 660mg, Fiber: 4g, Sugar: 4g, Vitamin A: 19931IU, Vitamin C: 39mg, Calcium: 90mg, Iron: 1mg, Net Carbs: 18g, Vitamin A: 19931IU, Vitamin C: 39mg, Calcium: 90

The total number of servings shown is an estimate. The number of servings will be determined by the size of your selected portions.

The nutritional values given are for one serving of the ingredients specified only and do not include any optional additives. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving.

Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by the desired number of servings. The weight of one serving will be the result.