How To Cook Butternut Squash
Easy Delicious Baked Butternut Squash Recipe
How To Cook Butternut Squash: A super easy and delicious way to get your vitamins. You can even bake butternut squash in your crockpot, while you're gone.
You can eat baked butternut squash by itself, adding salt, pepper & butter or veggie spread to taste - although it's sweet and yummy naked. You can mash it, as shown in the picture, or make it into a creamed soup.
Total prep & cook time: 60 min
6-8 Servings
Approximate Nutrition Data Per Serving (1/2 cup): 63 cal, 16g carb, 0g fat, 1mg sodium, 3g fiber, 1g protein, 298% RDV Vit A, 49% RDV Vit C. Low saturated fat & cholesterol, good source Vit. E, thiamin, niacin, Vit. B6, folate, calcium, magnesium, potassium & manganese. Estimated glycemic load 5
Directions:
- You'll need a large flat baking pan or casserole with 2 - 3" sides
- Preheat oven to 375 degrees
- Don't peel the squash - leave the skin on
- Slice squash in half lengthwise
- Scoop out the seeds with a spoon, and slice off the ends
- Cut squash into 4 - 8 pieces, depending on the size of the squash
- Arrange in a single layer in the baking pan
- Add 1/4 inch water to the bottom of the pan
- Cover with a lid, or aluminum foil, and bake 45 minutes to 1 hr at 375 degrees - until quite soft
- Mashed Butternut Squash: Cool enough to handle, then scoop the squash out of the skins with a large metal spoon
- Add to a medium saucepan, on low heat, with salt, pepper and veggie spread or butter. Mash with a potato masher or a stick blender
- Cover and heat on low until hot enough to serve
Crockpot Baked Butternut Squash:
- Slice squash in half, then in half again lengthwise
- Don't peel, but scoop out the seeds with a spoon, and slice off the ends
- Arrange in the bottom of a crockpot, cover and turn on low
- Cook for 6 - 8 hours on low
- It's not necessary to add water - the moisture in the squash is enough
- For a small squash, another method is to wash and wrap in foil, then bake whole in the crockpot
Recipe Tips:
Use any size butternut squash for this recipe. A small squash (2 lb) will serve 2 - 4 people. A larger one (3 - 4 lb) will serve 6 - 8. Make sure you have a baking pan big enough to spread the squash pieces in a single layer, covered.
If you have canned or frozen chick peas on hand, whip up some curried chick peas, throw on some rice, stir fry some greens or make a simple green salad - and you've got a quick, nourishing and satisfying dinner with the baked squash.
If you get tired of baking it, cook butternut squash in soups or stews, like Crockpot Quinoa Red Lentil Stew.
Your comments & questions help improve our recipes, so don't be shy! Contact Us
