How to Cook Butternut Squash—the Easy Way

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My parents are big fans of butternut squash and cook it all the time. It is very high in fiber and vitamin A—which is good for your eyes. I’ve grown up eating butternut squash regularly and have enjoyed it with a variety of toppings (many are mentioned below).

I invited my parents over to my house to demonstrate how they cook it. The instructions are very simple and it only took a few minutes to prepare before we cooked it (over an hour). Cooking the butternut squash as we did makes it very soft and moist.

Instructions

1. Preheat oven to 350 degrees Fahrenheit.  Cut Butternut Squash in half length wise.

2. Core out the seeds well.

3. Place both sides face down onto a sheet pan.

4. Fill the sheet pan with water (1/2-1 inch) or until mostly full.

5. Bake for 1 hour and 15 minutes or until a fork inserted into the squash (stuck through the rind side) goes in very easily and the butternut squash feels soft.

6. Top with any of the following: salted butter (my favorite variety is found here), pepper, salt, ranch seasoning mix, ranch dressing, garlic salt, cayenne pepper, rosemary, curry powder, or paprika.

Or try a sweeter dish and top the butternut squash with any of the following: butter and maple syrup, marshmallows, cinnamon, nutmeg, and/or brown sugar.

Refrigerate leftovers for up to a week.

Enjoy!

Supply List

Knife

Cutting Mat- favorites here

Heavy Duty Sheet Pan- excellent one here

How to Cook Butternut Squash—the Easy Way

Yield: 6

Prep Time: 5 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 20 minutes

How to Cook Butternut Squash—the Easy Way. The instructions are very simple and it only took a few minutes to prepare before we cooked it (over an hour). Cooking the butternut squash as we did makes it very soft and moist.

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Ingredients

• Butternut Squash
• Salted Butter or a variety of toppings

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Cut Butternut Squash in half length wise.
2. Core out the seeds well.
3. Place both sides face down onto a cookie sheet.
4. Fill the cookie sheet with water (1/2-1 inch) or until mostly full.
5. Bake for 1 hour and 15 minutes or until a fork inserted into the squash (rind side). Goes in very easily and the squash feels soft.
6. Allow to cool. Top with any of the following: salted butter (my favorite variety is found here), pepper, salt, ranch seasoning, ranch dressing, garlic salt, cayenne pepper, rosemary, curry powder, or paprika. Or try a sweeter dish and top the Butternut Squash with any of the following: butter and maple syrup, marshmallows, cinnamon, nutmeg, and/or brown sugar.
7. Refrigerate leftovers for up to a week.

Did you make this recipe?

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