; Using a strong long knife, cut your butternut squash in half lengthwise. You can have a different soup for dinner every week of the year!!! Next, use a good vegetable peeler to peel the squash. But, I think the flesh is going to be quite moist since there won’t be a way for the steam to escape. I’m delighted that you liked it. I outlined it the best I could so that you can scroll to whatever information you need! (Don't forget to save the seeds for roasting.) I will definitely do this again! Maybe I should’ve cooked mine a bit longer….the scooping method was a mess and time consuming and maybe because of the olive oil I couldn’t imagine trying to use a vegetable peeler on it b/c it was so squishy and slippery..thanks! THE SHORT VERSION Roast a two-pound whole butternut squash in a hot oven (set the oven temperature at 425F/220C) for about 90 minutes. Uncooked, uncut squash will keep for 3-4 months in a cool, dry place. Cook and prep times indicated in this recipe card are for method of preparation that involves baking the squash halves in the oven. For a quartered squash, scrub squash well with vegetable brush. For squash cubes, scrub squash well with vegetable brush. Bake in a 425°F oven for about 30 minutes, or until tender enough to pierce with a fork. Preheat oven to 350 degrees F. Wash outside of the butternut squash. Wash squash thoroughly using a vegetable brush. This lets steam escape while cooking (they can burst, which is bad news! Stand them up on end when you do this so they’re steady on a flat surface. That one I’d go to cook and end up looking like I’d been in a slaughterhouse. For a whole squash, scrub squash well with vegetable brush. Most important thing to remember here: Get yourself a large cutting board, a good vegetable peeler, and a sharp knife. Preheat oven to 425ºF. Scoop out seeds. Cook on low for 4-8 hours on high, or until easily pierced with fork. But I think that once you try this, you’ll decide that squash is best when it’s so easy that you actually can’t wait to cook it. Your email address will not be published. Back in December I bought a butternut squash and then never cooked it. Please try again. Thank you so much for your kind words. PS: If you’re still here at the bottom of this post, I am impressed! Preheat oven to 425ºF. And so it did. Grilled Scallops, Butternut Squash and Basil Skewers with Garlic Dip, https://cookthestory.com/creamy-vegan-butternut-squash-soup/, https://cookthestory.com/microwave-butternut-squash/, https://cookthestory.com/instant-pot-butternut-squash/. It would be a great way to cook the squash if you were planning to make this butternut squash mash with smoked paprika. Lucy, I’ve never tried microwaving it. Prepare a roasting pan … You can leave them on, it’s up to you! For a medium sized squash, I’d recommend 1-2 tablespoons oil, 1/4-1/2 teaspoon salt, and 1/8-1/4 teaspoon black pepper. If you want to roast squash halves, cut from top to bottom (stem to end) and scoop out the seeds. That butternut squash just had to go into the oven whole as well. Then you can either scoop out the rest of the flesh to use or peel off the outer peel. Peel off the peel and then use the remaining flesh. You can also use the slow cooker for some complete recipes that include squash, like this slow cooker creamy chicken soup with quinoa and squash, or these slow cooker Moroccan chicken thighs. Happy Autumm cooking for me. NOTE: COOKtheSTORY may receive a commission on purchases made through Amazon or other affiliate links. Poking holes in the squash will allow steam to escape while … Then, as you peel and handle the flesh, your skin gets this weird coating that dries quickly and feels really weird and is hard to wash off (learn how to get this residue off here). 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