Cooking Butternut Squash

Butternut Squash is one of my favorite fall foods because it has a really rich and sweet taste but is easy to make on those days that you want a low maintenance meal. My favorite way to cook butternut quash is to roast it. Squash can be either roasted with the skin on or with the skin off. To roast with the skin on, cut the squash in half, and place it middle side up on a baking sheet. If you have trouble cutting the squash, pierce the squash with a fork a few times ad microwave for 2 minutes to soften the skin. Drizzle a little olive oil on the inside and season it. There are many different seasonings you can use, but my favorite thing to do is add a little salt as well as a lot of cinnamon and nutmeg to bring out the rich flavor of the squash. Feel free to experiment with different seasonings. Once seasoned, place in the oven at 400 degrees F for 30-40 minutes. Cook until it is tender enough to allow a fork to easily pierce it. Enjoy by scooping the flesh out of the skin or by cubing the flesh with a knife.

If you would like to cook the squash with the skin off, first cut off the skin and cube the inside place the cubes on baking tray, and season with a little oil and whatever spices you would like. Place in the oven at 400 degrees F and cook for 30-40 mins (this method may cook faster since the squash is in smaller pieces.

The seeds can also be roasted and the instructions can be found here:

Squash can also be turned into a puree by mashing the flesh with a fork after cooking or by placing into a blender. Squash is also great in casseroles. More recipes that use squash can be easily found online. Also, while this post focusses on butternut squash, these tips apply to most other squashes as well. Each squash just as is own unique flavor so play around with the different seasonings and adjust them accordingly.

I hope you will come to love squash as much as I do and that this nutritious and delicious food will become a staple in your pantry during the fall!

For more specific cooking details visit:

Christina Allen