How to cook butternut squash (6 ways!)

Not sure how to cook butternut squash? It is easy and there are lots of different ways to prepare one! A wonderful thing to add to any fall meal, butternut squash is autumn must-make and can add a healthy dose of vitamins to any dish!

Hands down, one of the main questions I get sliding into my DMs on Instagram or sent to me via email is how to cook a butternut squash. This fall fruit (yes, botanically it is a fruit, though many of us eat it as we would a vegetable) is wildly delicious, versatile, full of vitamins and minerals….but is wildly intimidating to cook for some reason.

And to cut. Which I get! If cutting a butternut squash baffles you as much as cooking one, check out this post!

Health benefits of butternut squash

So why do we care so much about eating butternut squash? Because they are loaded with goodness. When you add a butternut squash to a meal, you are also adding…..

• vitamin A
• potassium
• fiber
• magnesium

Herbs and spices that pair well with butternut squash

The cooking methods below are wonderfully open ended so that you can really make a butternut squash your own! When working a veggie into a meal, I always like to think about what herbs and spices compliment it! Here are some herbs and spices to use on your butternut squash

• cinnamon
• garlic
• ginger
• sage
• pepper (black or white)
• thyme
• allspice
• salt
• nutmeg

Other flavors that pair well with butternut squash

• butter
• olive oil
• onion
• stock (chicken or vegetable)
• coconut milk
• spinach

How to roast whole butternut squash

You will need:

• 1 medium butternut squash (about 2 pounds).
• oil of choice

1. Preheat your oven to 425°F. Use a little oil to grease a large casserole dish or lipped baking sheet. Having an edge to your baking dish is important since your squash might release some water while baking.
2. Wash your squash and, using a sharp knife, carefully poke 10-12 holes the squash.
3. Place the squash in your prepared baking dish.
4. Roast for 60-80 minutes (if using a bigger squash, it will take longer). Your squash is done when a fork or knife and easily go into the flesh.
5. Remove from the oven and allow the squash to cool for about 20 minutes or until cool enough to handle.
6. Carefully transfer the cooked squash to a cutting board (it will still be hot inside). Cut it in half lengthwise.
7. Use a spoon to scoop out the seeds and stringy flesh surrounding them. Discard.
8. Remove the peel (it should easily come off) and then use the remaining flesh as desired. (see above for seasoning suggestions or below for recipe ideas)

How to roast cubed butternut squash

You will need:

• 1 medium butternut squash, peeled, deseeded and cut into 1-inch cubes (3-4 cups)
• oil of choice

1. Preheat oven to 425°F
2. Toss butternut squash with 1-2 tablespoons oil of choice. You can also add a little seasoning to taste from the above list if you like.
3. Arrange coated squash on1 large or 2 medium baking sheets. I like to line mine with parchment paper for easy clean up. To get the lovely roasted “crust” on your squash cubes, be sure not to crowd the pieces. Crowded squash will steam rather than roast.
4. Cook in the preheated oven until squash is fork tender and lightly browned, about 20-25 minutes, flipping half way through the cooking time.

How to boil cubed butternut squash

You will need:

• 2-3 cups peeled, deseeded butternut squash and cut into 1-inch cubes
• water

1. In a large pot, cover cubed butternut squash with water.
2. Bring to a boil and cover. Reduce heat to a simmer a cook for 7-10 minutes or until squash is fork tender.
3. Drain and use as desired. (see above for seasoning suggestions or below for recipe ideas)

How to steam cubed butternut squash

You will need:

• 2-3 cups seeded, peeled butternut squash and cut into 1-inch cubes
• water

1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil.
2. Add cubed squash to the basket, cover and steam until the squash is fork tender, 13 to 15 minutes.
3. Once cooked, see above for seasoning suggestions or below for recipe ideas

How to cook butternut squash in your slow cooker

You will need:

• 1 medium butternut squash (about 2 pounds)
• water

1. Wash your butternut squash and carefully puncture it 6-8 times with a sharp knife.
2. Place whole squash in a slow cooker and add 1 cup water.
3. Cook 4-5 hours on high or 6-8 hours on low. You will know your squash is done when it can easily be pierced with a fork or knife.
4. When cool enough to handle, cut in half and scoop out seeds.
5. See above for seasoning suggestions or below for recipe ideas

How to cook butternut squash in you Instant Pot

You will need:

• 1  medium butternut squash (about 2 pounds)
• water

1. Wash your squash and puncture it 8-10 times with a sharp knife.
2. Pour 1 cup of water into your Instant Pot.  Place metal trivet inside and place butternut squash on top.
3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes. If you are using a large squash, cut in half to help it cook or add more cooking time.
4. It will take your Instant Pot about 10 minutes to get up to pressure.
5. When cook time is complete, use a natural release for 10 minutes and then carefully release the remaining pressure.
6. When cool enough to handle, cut in half and scoop out seeds.
7. See above for seasoning suggestions or below for recipe ideas

Butternut Squash recipes

If you now have a butternut squash in your hands and are feeling confident on how to cook it, try a few of these squash-filled recipes on for size!

• Nut-Free Paleo Chocolate Butternut Squash Muffins
• Slow Cooker Chicken & Butternut Squash Stew
• Sunrise Butternut Squash Smoothie
• Butternut Squash Mac & “Cheese”
• Slow Cooker + Instant Pot Butternut Squash Chicken Curry