Boiling: Wash squash with a brush and pat dry. Place squash in a pot and fill with enough water to cover by inches above the squash. Season with salt and boil over high heat for about minutes or until fork-tender. Drain or remove cooked squash with a slotted spoon.
You may serve with butter while still hot or a hint of extra virgin olive oil. Crockpot: Wash squash with a brush and pat dry. Place whole squash in the slow cooker with or without stem , close lid, and cook on high for 4 hours or on low for hours. There is no need to pour water in the bottom to cook it.
Let it cool just enough to handle and cut in half lengthwise. Remove seeds and strings and then scoop out the flesh. That is how to cook butternut squash in the crockpot easily! Instant Pot: Wash squash with a brush and pat dry. Cut off ends and then cut in half crosswise. Put each half upright and cut into quarters. Remove seeds and string using a spoon.
Place squash quarters on top of the steam basket, lock the lid, secure the valve, and cook on high pressure for about minutes. Depending on your pressure cooker, you may have to press the steam button and manually set to 6 or 7 minutes. Remove quarters with tongs and scoop out the flesh.
Microwave: Wash squash with a brush and pat dry. Using a paring knife, make slits around squash to vent. Place whole squash in a microwave-safe dish and cook for about minutes Watts or more depending on the potency of your microwave. Check if tender enough by pricking the cooked squash with a fork. Allow it to cool just enough to handle. Cut cooked butternut squash in half and remove seeds and strings with a spoon.
Cut into slices or cubes, or scoop out the flesh. Recipe Video. Recipe Notes Cooking time varies depending on the chosen method. The time stated above is for the Instant Pot.
Comment and rate the recipe. Also follow us on Pinterest at easyanddelish for more delish recipes. Subscribe for your weekly recipe fix. Please read our privacy policies before subscribing. Grab a vegetable peeler in your other hand and start peeling off the hard skin from top to bottom, all the way around the squash.
You might have to go over some parts more than once to get all the skin off. As an alternative to a vegetable peeler, you can use a sharp paring knife. Just be very careful not to cut towards your fingers or any other body parts. Slice the neck off the base of the squash to expose the seeds. Whatever works best for you is fine!
Scoop out the seeds from both halves using a metal spoon. Plunge a soup spoon or other metal spoon into the stringy seed cavity. Scrape out all the seeds and stringy bits until you get down to the smooth flesh. Slice the squash up into approximately 2 in 5. Cut the neck and base in half vertically, then cut them into 2 in 5.
Turn the strips and cut them crosswise into 2 in 5. Just try to make the pieces about the same size so they cook evenly. Part 2. Fill a large pot halfway with water and bring it to a boil.
Pick a pot that can easily hold all the cubed butternut squash without getting filled up more than halfway. Pour cold water into the pot until it is about half full, then put it on a burner over high heat and wait for it to boil. Anything that can hold enough boiling water to cover all the butternut squash will work just fine. Put the squash in the boiling water and lower the temperature to medium. Carefully transfer your cubes of butternut squash into the pot of boiling water.
Reduce the temperature to medium until the water is simmering instead of fully boiling. Stand back from the stove and slide the pieces in slowly or lower them into the boiling water with a slotted spoon. Check the squash by poking a piece or two with a fork after 10 minutes. Keep checking the tenderness every 5 minutes or so and turn off the burner when the fork slides easily into the squash.
Strain the squash through a colander or mesh strainer. Pour the contents of the pot out carefully through a strainer or colander over your kitchen sink. Shake the squash around a couple of times, then let it sit and drain for about 5 minutes to get rid of all the excess moisture. Draining it gets rid of the excess and prevents the it from getting too mushy or watery. Combine the squash with other ingredients to prepare it.
Mash the tender pieces of squash together with butter, salt, and pepper using a fork to make a simple mashed butternut squash side dish. Cook the squash until fork-tender, about 7 to 10 minutes. Drain the water and let the squash cool. After you boil butternut squash, you can mash it up with butter and salt and incorporate it into your dinner in place of, or in addition to, mashed potatoes.
You can also puree it and use it in meals such as risotto, a creamy Italian rice dish that benefits from a smooth squash puree. Pureed butternut squash can be stirred into oatmeal , added to soups, or used in muffins and cakes instead of pumpkin. Roasting butternut squash brings out its inherent sweetness, which is enhanced by cooking at a high temperature. It can be further sweetened by adding a drizzle of maple syrup or honey, or sprinkle of brown sugar, before placing it in the oven.
You may roast butternut squash with its skin on or off. If you leave the skin on, halve the squash lengthwise and scoop out the seeds. Place each half on a lightly greased baking sheet — or on a sheet of parchment paper — with the flesh side up. Heat the oven to degrees Fahrenheit the USDA gives a method for roasting at degrees Fahrenheit and season the squash with 1 teaspoon of olive oil, plus salt and pepper to taste.
If you prepare a sweeter version, place 1 teaspoon of unsalted butter in the middle of each squash half, and drizzle 1 teaspoon of maple syrup or honey over each, or sprinkle each half with brown sugar. Place the squash in the oven and roast it until the flesh is fork-tender, about 30 minutes.
You may serve roasted butternut squash along roasted meats or roasted vegetables and legumes, or in an arugula salad with roasted beets. You can also peel and cube butternut squash before roasting it. Heat the oven to degrees Fahrenheit and cut the squash into 1-inch cubes. Arrange the squash cubes in one layer on a baking pan and drizzle them with olive oil, salt and pepper.
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