Spread onto a baking sheet and roast at 400 degrees F for about 30 minutes. Roast in cubes: Cut the butternut as in the video above, then toss with a splash of oil and whichever herbs you like (garlic + sage, rosemary, or thyme is always a safe bet). I like this method because it doesn’t require peeling! Just scoop the roasted flesh out and puree away! Roast for about an hour at 400 degrees F.
Scoop out the seeds, brush with oil, and place face down on a baking sheet.
Roast with skin on (good for making purees and soups): Cut off the top and bottom of the butternut, then cut in half lengthwise. In terms of cooking up your squash, there are a few routes you can go.
Now the real question…what delicious recipe will you cook it into? How to cook a butternut squash Tada! That’s how you cut a butternut squash. To do this, cut it into slices horizontally, then cut each slice into even cubes. Most recipes will call for cubed butternut squash. Use a spoon to scoop the seeds and stringy bits out of the butternut, then peel the thick skin off with a vegetable peeler. Be extra careful that your fingers are always above the knife, never under or in the path of cutting! Stand the butternut upright and carefully cut it in half, lengthwise. How to cut a butternut squashĬutting a butternut squash may seem intimidating, but it’s actually very easy! Here’s how to safely cut a butternut.Ĭut the stem and bottom off of the squash. Squash that’s been cut should be store in an airtight container in the fridge for no more than a week. Store whole squashes in a cool (optimally about 50 degrees F), dark place for about a month. Look for one with a hard rind, a sturdy skin, and no deep cuts on the skin (a few nicks and scratches is okay). These are harvested in the late summer and fall, but they store for a long time so you should be able to find the perfect butternut all year long. These include: zucchini, yellow, and pattypan squash. Summer squash: These, on the other hand, have more tender skins and do not store for as long. They include: butternut, pumpkin, acorn, delicata, hubbard, and spaghetti squash (to name a few).
Winter squash: These tend to have a thicker skin and can be stored for quite a while (all through the winter). So let’s start with the very important distinction between the two main camps of squash: winter and summer. I was initially going to make this a “Squash Week” before I realized there are no less than a gazillion types of squash, and they all deserve their own ingredient spotlight. This week we’ll be exploring the wonderful world of butternut squash, starting with this quick rundown of the butternut basics! Winter squash vs summer squash We’re deep into the fall, and that can only mean one thing…squash. Everything you need to know about butternut squash, including how to select the perfect squash, how to store it, how to cut it, and more!