Butternut squash is the star of the show during squash season. If you’re a fan of this versatile vegetable, you’re in for a treat! In this article, we’ll explore more than four ways to cook butternut squash. From slow cooker to Instant Pot, roasted in cubes or halves, we’ve got you covered. So, grab your apron and let’s get cooking!
Here’s what you’ll learn in this post:
- How to peel and cut a butternut squash
- How to roast butternut squash cubes
- How to roast butternut squash halves
- How to cook butternut squash in the Instant Pot
- How to cook butternut squash in a slow cooker
- A few other tips, including how to freeze squash
How to Peel and Cut a Butternut Squash
Before we dive into the cooking methods, let’s start with the basics. To prepare cubed butternut squash, you’ll need a large cutting board, a good vegetable peeler, and a sharp knife. Remember to be careful while handling the squash to avoid any accidents.
Step 1: Start by washing the squash thoroughly using a vegetable brush. This step ensures you have a clean squash to work with. Peel the squash using a good vegetable peeler, going beyond the green lines under the peel if desired.
Step 2: Trim off the ends and cut the squash in half near the neck. The seeds will be in the bottom portion.
Step 3: Cut each half in half again, from top to bottom. Stand the pieces on end for stability.
Step 4: Remove the seeds by using a grapefruit spoon, a regular spoon, or your fingers. The teeth on a grapefruit spoon make this task a breeze.
Step 5: Cut the squash into cubes of your desired size. Aim for uniformity to ensure even cooking. Larger cubes will take longer to cook, while smaller ones will cook faster.
My Favorite Tools for Peeling and Cutting Squash
Here are some tools that will make your squash preparation easier:
- Boos Block cutting board (worth the investment)
- Sharp chef’s knife (monogrammed for added fun, but not necessary)
- Good vegetable peeler
- Vegetable brush
- Grapefruit spoon
How to Roast Butternut Squash Cubes
Roasted butternut squash cubes make a delicious side dish or a flavorful addition to salads, tacos, and even soups. Here’s how to roast them to perfection:
Method:
- Preheat your oven to 425ºF.
- On a rimmed baking sheet, toss the squash cubes with olive oil, salt, and pepper. You can also add additional seasonings to your liking.
- Make sure all the squash cubes are coated with oil.
- Place the baking sheet in the oven and roast for 25-30 minutes, stirring once, until the squash is golden brown and fork-tender. Avoid overcooking to prevent mushiness.
Make it Your Own
Feel free to experiment and add your personal touch to roasted butternut squash cubes:
- Try using different types of oil, such as coconut oil or avocado oil.
- Enhance the flavor with spices like cinnamon, sage, or cayenne.
- Adjust the size of the cubes to your preference, considering that larger cubes will require a longer cooking time.
How to Roast Butternut Squash Halves
If you’re in the mood for mashed butternut squash or want to make stuffed squash, roasting the squash halves is the way to go. This method eliminates the need for peeling and brings out great flavors. Here’s what you need to do:
Method:
- Preheat your oven to 425ºF. You can line the pan with parchment paper or foil for easy cleanup if desired.
- Scrub the squash clean and slice it in half from stem to end. You can trim the stem end off for easier slicing.
- Scoop out the seeds.
- Coat the cut sides of the squash with oil (olive oil works well), and sprinkle with salt and pepper.
- Roast for 35 minutes to 1 hour, depending on the size of the squash. It should be tender when pierced with a fork in the middle.
How to Cook Butternut Squash in an Instant Pot
The Instant Pot is a fantastic multi-purpose kitchen tool. You can easily cook butternut squash using these methods:
Cooking a Whole Butternut Squash in an Instant Pot
This method is quick and easy, but it requires finding a squash that fits completely inside your pressure cooker. Here’s what you need to do:
- Place a trivet or steamer basket in the bottom of the Instant Pot and add 1 cup of water.
- Put the whole squash into the pot and seal the lid. Set the pressure to high for 30 minutes.
- Allow the pressure to release naturally for 10 minutes.
- Carefully remove the squash, cut it in half, and scoop out the seeds and flesh.
Cooking Quartered or Halved Butternut Squash in an Instant Pot
If you can’t fit the entire squash in your Instant Pot, try this method:
- Place a trivet or steamer basket in the bottom of the Instant Pot and add 1 cup of water.
- Scrub the squash, cut it into quarters, and remove the seeds.
- Seal the lid of your pressure cooker and set it to high pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes.
- Carefully remove the squash sections and scoop out the flesh.
Cooking Butternut Squash Cubes in an Instant Pot
While roasting brings out the best flavors, you can also cook cubed butternut squash in the Instant Pot if you prefer:
- Wash, peel, deseed, and chop the squash.
- Place a steamer basket in the bottom of the Instant Pot and add 1 cup of water.
- Add the squash cubes and cook for 5 minutes.
- Quick-release the pressure, and your perfectly tender squash is ready for delicious recipes like soup.
How to Cook Butternut Squash in a Slow Cooker
If you prefer a slow-cooking method, the slow cooker is your friend. It’s perfect for making mashes, soups, or complete recipes that include squash. Here’s how to do it:
Method:
- Place the whole butternut squash in the slow cooker. You can line it with foil for easy cleanup if desired.
- Cook on high for 4-8 hours or until tender enough to pierce with a fork.
- Once it’s tender, remove the squash from the slow cooker and let it cool before handling.
- Cut it in half, remove the seeds, and scoop out the flesh.
How to Store and Freeze Cooked Butternut Squash
To store cooked butternut squash, place it in an airtight container in the fridge. Alternatively, place it in a zip-top bag or airtight container to freeze. If you’re freezing cubed squash, freeze them individually on a parchment paper-lined baking sheet before transferring them to a bag or container to prevent sticking.
Remember these guidelines:
- Cooked butternut squash will keep for 3-4 days in the fridge or 3-4 months in the freezer.
- Uncooked, uncut squash will keep for 3-4 months in a cool, dry place.
- Discard the squash if it becomes soft, squishy, or moldy.
PS: If you’ve made it to the end of this post, I’m impressed! You must share my love for squash. Don’t forget to check out our ultimate guide to winter squash and explore over 17 great recipes using winter squash.
For more cooking inspiration and tips, visit Ekilove. Happy cooking!
