How did butternut squash become the most-cooked squash in America? I donāt know and I do not have the evidence to back up that last statement. What I do know is that you probably bought one, but itās sitting around while you figure out whatās next. And I believe that knowing how to cook butternut squash is essential kitchen intelligence, particularly during the cooler autumn and winter months.
You can cook butternut squash in a variety of ways with great results: roasting, steaming, grilling, sautĆ©ing. More good news: As far as winter squash varieties go, butternut is pretty easy to dissect (get the full rundown on how to cut butternut squash here, and some short GIF tutorials here). Furthermore, I never peel butternut squash. Sure, you can do it if you want, but I find that peeling squash makes it slippery and more difficult to handle. Plus, the skin is totally edible and will blend if youāre blending it, and taste great if youāre not.
Not ready to tackle slicing and dicing squash with your own chefās knife? Precut butternut squash is fine too: catch both Epiās David Tamarkin and Andrew Spena in their grocerās checkout line justifying their love for market-prepped produce.
But youāre here to find out how to cook butternut squash, so letās get on with that:
How to roast whole butternut squash
If youāre at home with a whole squash but donāt care to tackle cutting through the hard flesh yourself, donāt. Roast the squash whole (at 425Ā°F for 45 to 60 minutes, depending on size, until you can easily pierce through the center of the long end with a paring knife), and then cut it (or even tear it with your bare hands once itās cooled down a little).
Roasting butternut squash whole does have a few disadvantages. It takes a little longer, youāll have to wait until itās cool enough to handle to scoop out the seeds, and you wonāt get much caramelization on the flesh, which is really what makes roasted squash taste so good. To remedy that, sear the torn or cut pieces in a pan, like Claire Saffitz does in the recipe below, and then top the cooked squash with crumbled cheese, green sauce, crispy beans, other roasted or pickled vegetables, or anything else that sounds good to you.
How to roast butternut squash halves
My personal favorite way to cook butternut squash is to cut the bulbous end away from the long end, then split the two pieces in half through the root/stem ends. Scoop out and discard the seeds, then oil and salt each piece. Roast these four pieces, cut side down, in an oven set to 400Ā°F for about 40 to 60 minutes: again, until a paring knife (or even better, a cake tester) slides easily in and out of the long end. The benefits are, in my opinion, minimal prep for maximum reward: The flesh in contact with the roasting pan will caramelize, concentrating the squashās natural sugars, which really is the point of roasting as a cooking method.
You donāt need to split the two ends apart, though. If youād like to roast intact halves as in this Rhoda Boone recipe, you can turn butternut squash into a holiday-worthy centerpiece inspired by twice-baked potatoes. Ditto this recipe by Anne Redding and Matt Danzer, wherein the squash is partially roasted in halves and then sliced in the style of a Hasselback potato and roasted again while basting to finish cooking.
How to roast diced or sliced butternut squash
Just cut the butternut squash into planks or cubes, toss with oil, salt, and whatever spices you like, and then roast at 450Ā°F for 20 to 30 minutes. Some might argue that this is the absolute best way to cook butternut squash; youāll get the ultimate caramelization because you have more of that flesh exposed. The downside: a bit more work in prepping the squash.
How to cook butternut squash in a pan
When cooking butternut squash in a pan on the stove, you still have options: First, you can cut the long neck of the squash into planks, sear the planks, and baste them with a sage-infused butter, like in this recipe from Anna Stockwell. This method makes for an impressive presentation and a delicious vegetarian main course.
To do it, heat oil in a pan and then slide in the planked squash. Flip the planks every 2 to 3 minutesāthis ensures it cooks evenlyāuntil theyāve browned on both sides and theyāre tender throughout.
Of course, you can also sautĆ© cubed squash to eat as a simple side dish, add to pasta or a salad, or use in some other way. To do that, add the cubed squash to a pan slicked with oil set over medium-high heat. Use a wooden spoon to toss the squash occasionally until itās well browned on all sides, about 10 to 12 minutes.
How to steam butternut squash
To steam butternut squash, dissect the long neck from the bulbous end. Cut the neck in half lengthwise and then slice each half into half-moons about Ā½-inch thick. Halve the bulbous end, scoop out and discard the seeds, and then slice horizontally into Ā½-inch-thick strips. Lay the strips in a steamer basket (there can be some overlap, but try for a single layerāor, if you have a stackable steamer, feel free to divide the squash among a few baskets).
Fill a large pot with about 1 inch of water. Bring to a boil, then place the steamer in the pot, making sure the vegetables are not submerged. Cover and steam until the squash is tender, about 12 to 15 minutes. (Use a paring knife or cake tester to check your squash for tenderness.) If youād like a little more guidance in bringing the dish together, check out the recipe below, which calls for kabocha, but works well with butternut.
How to cook butternut squash for soup
Honestly, you could use any of the methods above to cook butternut squash for soup. Toss cooked (or leftover) squash into the blender with sautĆ©ed onion and apples, pour in a bit of stock, and blitz to a purĆ©e, and youāve discovered one of the easiest and most satisfying uses for fall leftovers I know of.
Want a soup with whole, unpurĆ©ed squash bits? Cut the raw squash into even cubes and then toss them into your simmering broth, knowing theyāll be ready to eat about in 11 minutes.
How to bake butternut squash into a gratin
This dish is fancy enough for the holiday table but easy enough to pull off on any weeknight. Cube squash (or cut it into thin planks) and toss with a bit of cream and salt. Spread in an even layer in a casserole dish. Bake, tightly covered, for about 30 minutes at 400Ā°F. Add some cheese and continue to bake uncovered until the squash is tender and the cheese is bubbling and browned.
