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Wednesday, October 27, 2010

my “aha” moment with a butternut squash

So am I the only cook who does battle when going to cook a butternut squash?  Please tell me differently.

Recently my Fresh Connect orders have produced a lot of butternut squash.  Yes, I know it is Fall and that is the time for all squash and gourd like creations, but what to do with them?  I make soups and love them roasted but when roasting them I feel like I am going to battle just to get them cut length wise.  I recently read an article that changed my relationship forever with my beloved butternut squash.  This is a fool proof method of oven baking that will keep your fingers in one piece.

First wash your veggie, you never know what was lurking around the garden.

Preheat oven to 350.  Find a baking dish that your veggie will stand in.  Pierce slits with a sharp knife in top to let steam out and most importantly so you don’t have a “squash apocalypse” in your oven. 


Bake for 45 – 90 minutes based on size.  Test by piercing with knife, if it inserts smoothly you are done.  Remove and let cool to touch.  Lay on side and slice, remove seeds and skin. Mash with whatever you want and serve.  Yummy!


  1. that's great! I know it's always a battle to hack into those gourds and squashes...I'll try this on my next one!

  2. oh my, i have one of those on my counter. this reminds me to actually bake it! a little butter and cinnamon. perfection.

    the sleepy time gal

  3. I have one of these as well, and after reading this, it is going straight into the oven tonight :).

  4. Thanks! I was considering a hammer and chisel!