Mashed Butternut Squash Recipe | Downshiftology (2024)

FAQs

What are 3 ways you can eat butternut squash? ›

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

Cooking with butternut squash cubes is quite beginner-friendly, yet people make a couple of common mistakes. One is that they overcook the cubes, resulting in a mushy texture. To avoid this, make sure to monitor the cooking process, since it should remain firm enough to hold their shape yet tender enough to eat.

Is it better to steam or boil butternut squash? ›

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.

Then wash winter squash before preparing and eating. Try these 7 Tips for Cleaning Fruits, Vegetables or these steps for washing winter squash: rinse with plain running water while scrubbing the outside with a clean brush, then dry with a clean cloth or paper towel.

Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked. It's full of fiber and completely edible when softened up a bit).

I love to grill it, roast it, and even eat it raw, but lately, I've been hooked on this sautéed yellow squash recipe. Yellow squash itself has a mild flavor, so I toss it with a bright herb oil as soon as it comes off the heat. Then, I pile on a savory panko topping for crunch.

First of all, neither one is typically eaten raw. Cooking makes the nutrients easier to absorb and the squash easier to chew and swallow. The principal difference is that a butternut is starchier than an acorn. This makes it smoother in texture, which gives it more versatility in how it is cooked or served.