How to Cook Butternut Squash (in the Oven, Instant Pot, or Microwave)

THREE foolproof cooking methods for perfect butternut squash to go alongside your holiday dinner or star as your main course.

Prep: 15

Cook: 15

Total: 30

Yield:4 servings

Place butternut squash on cutting board. Carefully cut butternut squash in half lengthwise, cutting through squash completely from top to bottom.
Use spoon or scoop to remove seeds from butternut squash. Discard seeds or save for another use.
Place trivet in Instant Pot. Pour in 1 cup water, then place butternut squash halves cut-side up on trivet.
Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 8 minutes. Instant Pot will pressure and then cook time will begin.
After 8-minute cook time is finished, Natural Release pressure for 10 minutes. After 10 minutes, carefully Quick Release any remaining steam and remove lid from Instant Pot.
Transfer cooked squash to large bowl or other dish and finish as desired.

Place butternut squash on cutting board. Carefully cut butternut squash in half lengthwise, cutting through squash completely from top to bottom.
Use spoon or scoop to remove seeds from butternut squash. Discard seeds or save for another use.
Place squash cut-side up in microwave-safe dish. Place dish in microwave and microwave squash on full power for 8 minutes. After 8 minutes, check doneness of squash. Continue microwaving in 2-minute increments, checking squash after each burst, until squash is soft enough to be easily pierced with fork.
Transfer cooked squash to large bowl or other dish and finish as desired.

Preheat oven to 350° Fahrenheit. If desired, line baking sheet with parchment paper for easier clean up.
Place butternut squash on cutting board. Carefully cut butternut squash in half lengthwise, cutting through squash completely from top to bottom.
Use spoon or scoop to remove seeds from butternut squash. Discard seeds or save for another use.
Brush cut-side of squash halves with avocado oil. Place squash cut-side down on baking sheet and place baking sheet in preheated oven.
Roast butternut squash, undisturbed, 45 to 50 minutes or until squash is soft enough to easily pierce with fork.
Carefully remove baking sheet from oven, transfer cooked squash to large bowl or other dish, and finish as desired.

Preheat oven to 400° Fahrenheit.
Use vegetable peeler to peel squash completely, then place squash on cutting board. Carefully cut butternut squash in half lengthwise, cutting through squash completely from top to bottom.
Use spoon or scoop to remove seeds from butternut squash. Discard seeds or save for another use. Slice squash into 1-inch cubes.
Drizzle avocado oil over squash cubes, then sprinkle salt and pepper over. Use hands to toss squash until completely coated with oil and seasonings, then transfer squash to baking sheet and spread out into one even layer.
Place baking sheet in preheated oven. Roast butternut squash 35 to 40 minutes or until cubes are tender.
Carefully remove baking sheet from oven, transfer cooked squash to large bowl or other dish, and finish as desired.

Seasoning: Enjoy the squash as-is, or sprinkle a little salt and pepper on top. Alternately, use a dash of cinnamon and brown sugar, brush the squash with avocado oil, or drizzle a little maple syrup on top.
Choosing a Butternut Squash: 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.