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If you want to learn how to cook butternut squash easily and perfectly every time then this is the post for you! Whether you prefer your winter squash cooked in the oven, the Instant Pot, or the microwave, we’ll show you the very best way to approach each method. Before you know it, you’ll have delicious butternut squash fit to serve as a side dish or main course.
🥗 What’s So Great About Winter Squash?
- Butternut squash is full of fiber and vitamins, and it’s low-calorie and low-fat! This fruit (YUP. Fruit! Not technically a vegetable, even though we cook it and treat it like it is.) is loaded with antioxidants, too.
- It’s a versatile side dish and perfect for the holidays! Pumpkin gets all the post-summer fruit attention, but butternut squash is a total autumnal rockstar in its own right. If you’re not including cooked butternut squash on your Thanksgiving table, you’re missing out!
- You can prepare it in the oven, Instant Pot, or microwave. It takes basically no effort to prepare, too – some methods only require you to just cut in half!
Frequently Asked Questions
You can, but you don’t have to! It really just depends. The skin of the squash is safe to consume, and it contains a lot of fiber and nutrients. Depending on the age of your squash, though, it can have a tough, unpleasant texture. I also recommend peeling the squash before cubing it if you plan to use that method!
Serve the squash as-is on the side of your favorite entrées. Cube and roast it with neutral oil, salt, and pepper, then toss the cubes on a salad for a little color and texture. Season and mash the squash into a mashed-potato-style side dish. Blend it into a soup. The options are endless!
Cooking butternut squash can take anywhere from 8 minutes to 50 minutes. It really just depends on the method you choose!
It’s considered a fruit! Squash contains seeds, and it comes from the flowering part of the plant, making it botanically a fruit. Most people consider it a vegetable when it comes to cooking, though.
👩🏼🍳 Chef’s Tips
- If you’re roasting cubed butternut squash, you’ll want to peel it before you cube it. Don’t worry, a basic old vegetable peeler will do the trick!
- Sometimes you’ll want to cook butternut squash without any seasoning at all, but when you do want to add a little flavor, you can season the squash any number of ways. Sprinkle a little salt and pepper on top, or use a dash of cinnamon and brown sugar. Brush the squash with avocado oil or drizzle a little maple syrup on top. Cooked butternut squash can be savory or sweet, which is a big reason I love it so much!
- How do you know which butternut squash to choose at the grocery store? It’s easy! Look for one that’s a solid, dark beige, without any green streaks or brown spots on the skin. If it’s punctured (that happens sometimes in transit) then skip that one – punctures can let bacteria into the flesh. The best butternut squash for cooking should feel firm and heavy for its size, so pick up two or three of comparable sizes and see how they feel.
- You can season and roast butternut squash seeds much like you would roast and eat pumpkin seeds, so don’t throw those babies out!
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Just what I was looking for.
We’re so glad it was helpful!
I roasted a halved squash seasoned with pumpkin pie spice and honey. Turned out great!
Ooh, pumpkin pie spice and honey sound delicious with the squash! So glad you loved it- thanks for sharing, Diana!
Great options!
Thanks so much, Pamela!
Thank you, Cheryl! I grew butternut squash, this summer, but since I died for 8+ minutes, 5 yrs ago, I can’t follow directions very well. Your directions were EASY PEASY and I smothered the baked squash with butter, cinnamon, cloves, nutmeg and butter and boy did I chow down! Thank you SO MUCH for your recipe. Love & Kisses, Illona (pronounced Alona, cause if you leave me alone, I get in Trouble, ha, ha)
Wow, Illona! Glad you’re able to find ease in the recipe and so happy you’re doing well and enjoyed!
Never really ate much Butternut squash and had room in the garden this year. Love your 3 recipes and just as good with salted butter. Buttercup squash is no longer my favorite. Thanks for posting Butternut squash recipes v
Thanks for your review, Tim! Looks like you’ll have to make room for butternut squash again next year!
I’ve made the squash numerous ways. I am going to try to cook the two halves today. I seasoned with olive oil first, then added Sazon mixed spice, ground cumin, ground sage, cracked black pepper and drizzled with honey. I usually make it in cubes, but I am lazy today and don’t want to peel it. I find it NOT so easy to peel so lets see how this works out!
Don’t leave us hanging, Max – how did it turn out?!
First time halving butternut squash in the oven. Put into the oven at 350 degrees for 50 mins brushed with olive oil & salt & pepper & when it cooled somewhat the peel pulled right off-no peeling before cooking with a vegetable peeler. Brushed with apple pie spice & honey & it was great.
We’re so glad you enjoyed it! Thanks for sharing, Carol!