Name: Butternut Squash Recipe
Total time: 25 min
Yield: 4
Cuisine: American

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Learn how to cook butternut squash 5 ways Roasting, steaming, boiling, microwaving, and pressure cooking all tenderize this delicious gourd. 

How to make Butternut Squash Recipe

Jessica Gavin

Crawler

American

<p>Learn how to cook butternut squash 5 ways Roasting, steaming, boiling, microwaving, and pressure cooking all tenderize this delicious gourd. </p>

Olive Oil,  Divided

Kosher salt,  for seasoning

Black pepper,  for seasoning

Olive oil,  plus more for greasing pan

Kosher salt

Black pepper

Water

Kosher salt,  optional

Set the oven rack to the center position and preheat to 400f (204c).

step 1

Place the squash on a sturdy cutting board. Use a sharp chefs knife to trim the stem and bottom of the squash.

step 2

Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.

step 3

Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.

step 4

Line a large baking sheet with foil. Grease the foil with 1 tablespoon of olive oil, use a paper towel to spread evenly.

step 5

Brush the flesh of the squash with 1 tablespoon of olive oil. Place the squash cut side down and evenly spaced on the baking sheet.

step 6

Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes depending on the squashs size.

step 7

Carefully turn the squash over with tongs and season with salt and pepper.

step 8

Set the oven rack to the middle position. Heat oven to 400f (204c).

step 9

In a medium bowl combine butternut squash, olive oil, salt, and pepper. Transfer to a sheet pan covered in foil and lightly greased with oil.

step 10

Roast squash for 10 minutes, then use a spatula to rotate and flip them. Roast until squash is lightly golden brown and fork-tender, about 10 to 15 minutes.

step 11

Fill a medium pot with enough water on the bottom to not touch the steamer basket. Add the steamer insert and then the squash on top.

step 12

Cover and bring the water to a boil over medium-high heat.

step 13

Once the steam builds in the pot (this will take a few minutes), cook the butternut squash fork-tender, about 9 to 11 minutes.

step 14

Add water to a large pot. Bring to a boil over high heat, then add salt and stir to dissolve.

step 15

Add the diced butternut squash and cook until fork-tender, about 9 to 11 minutes. Drain the squash well.

step 16

step 17

step 18

step 19

Place one butternut squash halve on a large microwave-safe plate. Tightly cover with plastic wrap.

step 20

Microwave on high power for 9 minutes. Very carefully tap the covered surface to check if the squash is fork-tender. Microwave an additional 1 to 2 minutes if needed.

step 21

Place butternut squash cubes in a 1-quart microwave-safe bowl or container.

step 22

Add water and tightly cover with plastic wrap or a plate that covers the top of the dish.

step 23

Microwave on high power for 4 minutes. Very carefully lift the cover to check if the squash is fork-tender. Microwave an additional 1 to 2 minutes if needed.

step 24

Wash and thoroughly dry the butternut squash.

step 25

step 26

step 27

step 28

Place the wire rack/trivet inside a 6-quart instant pot. Add the cubes of butternut squash on top of the rack. Pour the water into the side of the pot.

step 29

Make sure that the release valve is in the sealing position. Place the lid on then turn and lock.

step 30

Press the manual button on the instant pot on high pressure, and then set the timer to 8 minutes using the + or-controls. It will take about 10 to 12 minutes for the pot to heat and build pressure. You will see some steam release from the lid, and then the time will start on the display. For a larger 2 to 4 pound squash, cut into 4 pieces. Cook 9 to 10 minutes depending on size and how soft you would like the flesh.

step 31

Once cook time is complete, carefully quick-release the pressure. Use an oven mitt to slowly and carefully twist the steam release handle on the lid to the venting position. You can also cover the valve with a towel to prevent splatter. The initial release will spray some moisture around so be careful. Remove the lid, opening the top away from you as steam will release. Use tongs to carefully lift out the trivet, then quickly transfer to a plate.

step 32

step 33

Make sure that the release valve is in the sealing position. Place the lid on, then turn and lock.

step 34

Press the manual button on the instant pot on high pressure, and then set the timer to 3 minutes using the + or-controls. It will take about 10 minutes for the pot to heat and build pressure. You will see some steam release from the lid, and then the time will start on the display.

step 35

Once cook time is complete, carefully quick-release the pressure. Use an oven mitt to slowly and carefully twist the steam release handle on the lid to the venting position. You can also cover the valve with a towel to prevent splatter. The initial release will spray some moisture around, so be careful. Remove the lid, opening the top away from you as steam will release. Use tongs to carefully lift out the trivet, then quickly transfer to a bowl and serve with desired seasonings.

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Butternut Squash Recipe

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