How to Cook Butternut Squash

No matter what you decide to make with your roasted butternut squash, you follow the same process to transform it to a puree.  Here are the basic how-to’s when making butternut squash puree.

Cooking Butternut Squash

Pick the perfect squash. You want to pick a squash that is firm, heavy for it’s size, with little to no blemishes.

Prep the squash. Remove the top portion where the stem was attached. I like to peel the squash before roasting because it makes it a little easier after it is finished roasting.

Dice the squash into cubes.  Note, the smaller you dice, the faster it’ll cook.  If you want, you can always slice the squash in half (removing the seeds) and keep the skin on. After the squash is finished roasting you will then spoon the meat of the squash from the skin. The only cons to this method is, because the squash is thicker, it takes a little longer to cook.  That, and you will have to wait for the squash you cool to remove the meat of the squash, thus adding time to your prep.

Season. First, season with salt and pepper. Next, add pats of butter. Finally, the fresh herbs. I often choose fresh thyme and sage for the earthy hominess they add. If you are interested in making this a sweet dish you can just add the pats of butter. I like to add the butter because the butter melts first and falls into the butternut squash.  The butter browns itself and adds a whole nutty flavor to the dish.

Cook. I placed my squash in a big roasting pan in a preheated 450 degree oven. Be sure to spread the squash out evenly across the pan.  Every 20 minutes or so, check on the squash and stir it so help ensure that the butternut squash is evenly cooking.  You know the squash is finished cooking when you can easily stick a fork into the squash. When this occurs, remove from the oven and let the squash cool.  Depending upon how much you are cooking, this should take about an  hour.

Step Two:

Step Three:

Final Product:

When the butternut squash is pureed, the options are endless. If I am making just a side item or ravioli filling I will add a little more salt, cream, fresh thyme, and Parmesan cheese. Add the ingredients and saute together over low heat until the Parmesan is melted and the thyme has infused more flavor.

For the soup thin out the puree with more chicken stock and added more stalks of fresh thyme and sage to the sauce pot. Slowly simmer it on the burner until it is your perfect desired consistency and delicious.

Substitute roasted butternut squash for sweet potato in a pie.

Leave your butternut squash cubed and treat them like a hot salad with bacon and dried cranberries.

The options are endless!  Butternut squash is absolutely one of my favorite vegetables to play with in the fall season.  I hope you too will enjoy.

Written by: Caitlin Steininger / Edited by: Molly Sandquist Ross