Butternut squash isn’t just delicious. This vegetable is also easy to cook, and it’s so versatile. You can cook butternut squash in five different ways: steaming, roasting, microwaving, boiling, and pressure cooking.
With cooked butternut squash, you can use butternut squash purée to prepare roasted butternut squash soup, butternut squash stew, roasted butternut squash salad, mashed butternut squash, stews, and more. The flesh of this yummy squash is nutty and sweet. All you have to do is peel the squash after it’s cooked, then slice it (or make butternut squash puree) and enjoy.
Boiled Cubed Butternut Squash
The most common way for cooking butternut squash and other winter squash is by boiling them. To boil the squash, first, cut it into 1-inch cubes. Then, put the cubes into a pot of boiling salted water and cook for about 9-11 minutes. The squash is ready to eat when it’s fork-tender.
Steamed Cubed Butternut Squash
If you want to cook your butternut squash without oil, you can steam it. Steaming squash is the perfect way to get soft, tender flesh. Use a covered pot and steamer basket to cook the squash for about 10 minutes.
Steamed butternut squash doesn’t have additional flavor, so be sure to add your own favorite seasonings so that it’s not bland.
Cubed Oven Roasted Butternut Squash
Cut butternut squash into 1-inch cubes and toss the squash cube mixture with salt, pepper, and olive oil. You can experiment with other fresh herbs and spices, too.
Cook the cubes on a baking sheet for about 20-25 minutes until they’re fork-tender. A cubed cinnamon roasted butternut squash recipe is perfect if you meal prep.
Whole Roasted Butternut Squash
You can roast butternut squash whole in the oven. To prepare your baked butternut squash this way, cut the squash lengthwise down the center, leaving the skin on the squash.
Roasted butternut squash is delicious with melted butter, salt, and black pepper or with a sweetener such as maple syrup, brown sugar, or honey. Maple roasted butternut squash is delicious. You can also make stuffed a baked butternut squash recipe.
Cubed Instant Pot Butternut Squash
Cooking cubed a butternut squash recipe in the Instant Pot is fast and easy. Cut the squash into 1-inch cubes, and add the squash to the Instant Pot after placing a trivet inside. It will take the pressure cooker several minutes to get hot and ready for pressure cooking, but you’ll be ready to eat in less than 15 minutes.
Whole Instant Pot Butternut Squash
If you have a large Instant Pot, you can fit an entire butternut squash (two halves) in there. For this recipe, you can use butternut squash that weighs up to two pounds. If it’s larger than that, you’ll need to cut the squash into four pieces instead of an individual squash half. If you have a larger squash, you can pressure cook it for up to 10 minutes.
Cubed Butternut Squash Microwaved
When you cook cubed butternut squash in the microwave oven, it takes just 5 minutes to get deliciously tender squash. A small amount of water adds steam, so the cooking goes by really fast. You’ll need to place the squash cubes in a microwave-safe bowl and cover it with plastic wrap.
Whole Butternut Squash Microwaved
To make butternut squash in the microwave, place the squash on a microwave-safe plate (or bowl) with the cut side up.
Cover the squash tightly with plastic wrap. This process takes about 9 minutes. Cook one-half of the squash at a time using high power.
Edible Butternut Squash Seeds
Did you know you can roast butternut squash seeds? After scraping the seeds out of the squash, wash them and dry them well. Toss the seeds with sea salt, olive oil, black pepper, and other seasonings you like.
Place the clean and seasoned seeds on a cooking sheet. Roast for 10-12 minutes at 350 degrees Fahrenheit.
FAQ
How do you know when butternut squash is finished cooking?
When the squash is fork-tender, it’s ready to eat. Butternut squash recipes should be tender and soft.
Does butternut squash have to be peeled before it’s cooked?
You don’t have to peel butternut squash before you cook it. Just be sure to remove the skin with a vegetable peeler or paring knife before eating your squash.
How to Cook Butternut Squash (5 Different Ways)
Butternut squash is easy to cook, and you can cook it by steaming, roasting, microwaving, boiling, or pressure cooking.
1/2tsp.extra virgin olive oilabout 1/2 tsp. more to grease the baking dish
1/8tsp.black pepper
1/4tsp.kosher salt
Whole Roasted Butternut Squash
1 1/2 to 2poundsof butternut squash
2Tbsp.extra virgin olive oil
Black pepper
Kosher salt
Cubed Instant Pot Butternut Squash
1cupwater
2cupsbutternut squashdiced into 1-inch cubes
Whole Instant Pot Butternut Squash
1cupwater
2poundsbutternut squash
Cubed Butternut Squash Microwaved
1/4cupswater
2cupsbutternut squashdiced into 1-inch cubes
Whole Butternut Squash Microwaved
1 1/2 to 2poundsbutternut squash
Instructions
Boiled Cubed Butternut Squash
Bring Water to a Boil – Fill a large pot about 1/2 full of water. Over high heat, bring the water to a rolling boil. Add the salt to the water and stir until it's fully dissolved.
Cook Squash – Add the butternut squash cubes to the pot and cook for approximately 9-11 minutes, or until fork-tender. Drain the water and enjoy.
Steamed Cubed Butternut Squash
Prepare Steamer – Put about 2 inches of water into a medium pot. The water shouldn't touch the steamer basket. Insert the steamer basket into the pot and cover the pot with a tight-fitting lid.
Steam Squash – When the steam builds up in the pot, place the butternut squash into the steamer basket.
Cook Squash – Cook the squash for approximately 9-11 minutes until it becomes fork-tender.
Cubed Roasted Butternut Squash
Prepare Squash – Cut the squash into cubes.
Pre-heat Oven – Place the oven rack in the center position. Preheat the oven to 400 degrees Fahrenheit.
Season Squash – Put the olive oil, squash, black pepper, and salt into a medium bowl. Toss well.
Roast Squash – Use aluminum foil to line a baking sheet. Use olive oil spray or olive oil to grease the foil. Spread the squash evenly on the baking sheet. Roast in the oven for 10 minutes. Using a spatula, flip the squash pieces over and rotate them. Roast for approximately 10-15 minutes until the butternut squash is fork-tender and light golden brown.
Whole Roasted Butternut Squash
Pre-heat Oven – Place the rack of the oven in the center position. Preheat the oven to 400 degrees Fahrenheit.
Cut the Butternut Squash – Using a sturdy cutting board, trim the bottom and stem of the butternut squash with a sharp chef's knife. Start at the squash's larger side, and cut it in half lengthwise. Use small rocking motions to carefully cut the squash so that it doesn't split.
Remove Seeds – Butternut squash seeds are edible, and you can dry them to roast them later. Remove the seeds with a large spoon.
Prepare Baking Pan – Use aluminum foil to line a baking sheet. Use 1 tablespoon extra virgin olive oil or olive oil spray to grease the foil.
Prepare Squash – Using a pastry brush, brush 1 tablespoon of extra virgin olive oil onto the squash's flesh. With the cut side down, space the squash evenly on the baking sheet.
Roast Squash – Roast the butternut squash for between 30 and 45 minutes. You'll know it's ready when a knife can pierce the flesh easily.
Add Seasonings – Using tongs, turn the squash over. Season as desired with black pepper and salt.
Cubed Instant Pot Butternut Squash
Prepare Squash – Cut the butternut squash into cubes.
Add Squash – Put a trivet or wire rack into a 6-quart Instant Pot. Place the squash cubes on top of the trivet. Pour the water into the pot.
Pressure Cook – Put the lid on the pot and set the Instant Pot to "Sealing." Using the "Manual" function, set the Instant Pot timer to 3 minutes. The Instant Pot needs about 10 minutes to heat up and build pressure.
Release Pressure – When the squash is finished pressure cooking, use the "Quick Release" function to stop the cooking process. Carefully remove the lid. Using tongs, remove the squash.
Season Squash – Season the squash with black pepper and sea salt.
Whole Instant Pot Butternut Squash
Prepare Squash – Wash the butternut squash and dry it thoroughly. Put the squash onto a cutting board and use a chef's knife to trim the bottom and top of it, cutting it in half lengthwise.
Remove Seeds – To remove the seeds, use a large spoon.
Add Squash – Use a trivet or wire rack in a 6-quart Instant Pot. Add the butternut squash on top of the trivet. Pour the water into the pot. Put the release valve into the position for "Sealing." Put the lid on the Instant Pot and lock it.
Pressure Cook – Using the "Manual" function of the Instant Pot, set the time on high pressure for 8 minutes. The Instant Pot will heat up in about 10-12 minutes.
Release Pressure – Use the "Quick Release" function to release the pressure. Using an oven mitt, carefully and slowly twist to remove the lid.
Remove Squash – Use tongs to remove the butternut squash.
Cubed Butternut Squash Microwaved
Prepare Squash – Put the diced butternut squash in a microwave-safe container or bowl. Add the water and cover the bowl tightly with plastic wrap.
Microwave Squash – On high power, cook the squash for 4 minutes. Lift the cover carefully to see if the squash is fork-tender. If needed, microwave for another 1-2 minutes.
Whole Butternut Squash Microwaved
Prepare Squash – Put the squash on a cutting board, and use a sharp knife to trim the bottom and stem of the squash. Begin at the large side, then carefully cut the squash lengthwise in half.
Remove Seeds – To roast the squash, remove the seeds using a large spoon.
Cook Squash – Put one of the squash halves on a large plate that's safe for the microwave. Cover the squash tightly with plastic wrap. On high power, microwave the squash for about 9 minutes. Gently tap the covered squash to see if it's tender. If needed, microwave for another 1-2 minutes.
Notes
Serving Size: 1/2 cup cooked butternut squashReheating Cooked Butternut Squash: Cover the squash with a paper towel and reheat it on high in the microwave for 30-second interviews until warm.Storing Cooked Butternut Squash: Cool the cooked squash and store it in the fridge in an airtight container for up to a week. You can also freeze cooked butternut squash for as long as 6 months. Defrost the squash before using it in a recipe.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
