It was I who was unclear. The first step is to scrub the skin of the butternut squash thoroughly. I do think it makes sense to cut the skins off the squash first, cut the flesh into cubes and then put the cubes onto the steamer basket positioned above the onion and “squash gunk” (aka seeds and strings). I wouldn’t hesitate to roast it whole, however, given my experiences with other large, dense squashes. Simply slice in half, then bake until tender. No hassle & no (worries over my fingers) - absolutely marvelous!!! And watch videos demonstrating recipe prep and cooking techniques. Although I love the taste of oven-roasted squash,energy costs are too high here in the Bay area to justify this 90 min technique when it tastes almost the same cooked other ways such as whole in the slow cooker or microwave. I'd be a squash for sure... but a trim one because they DON'T pack on the pounds! Totally writing this in my recipe binder! Not to mention the time it took to clean up a huge mess. PS Isn’t it great to be back in butternut squash season?! Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. It’s great on its own, but also works as a building block for another recipe, like pureed soup, pizza, or a harvest salad. However, my family isn't very accepting for spaghetti squash as a substitute for pasta. I just checked Google images, they are so pretty, that lovely pale greenish-blue color! I do spaghetti squash in a similar manner. But yes, I think inserting a knife into the flesh is the way to check, especially in the neck, where the flesh is thickest and densest. This is great. SOOOO much easier that trying to cut it!!! I love to roast the whole butternut squash too...Great tips! Perhaps I wasn’t clear? NUTRITION INFORMATION Per 1/4 pound (roughly a half cup): 45 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 4mg Sodium; 12g Carb; 0g Fiber; 2g Sugar; 1g Protein. Next, I will try roasting a whole spaghetti squash! For especially tender results, bake the butternut squash face-down: It’ll give the squash a little more steam, plus the cut side gets a nice caramelized color from the pan. Their favorite way, and now a Thanksgiving 'must' every year, is to bake the spaghetti squash, remove the seeds, then before removing it from the shell, take a paring knife and make 1 to 2 inch horizontal cuts in the long strands. © Copyright 2020 Meredith Corporation. I remember reading on your site about making soup stock from roasted butternut squash peelings and seeds. Thanks. (More Info Here). About the variability of the squashes and their texture: as one who grows them (just a few dozen each season in my garden), I might suspect that some of yours had been aged just right, others not as well. kathyk243. :)))Thank you, thank you, thank you!! I guess there is a reason for poking holes in squash, potatoes, etc. last time we tried cutting a butternut squash before cooking, my roommate almost cut his finger off! I am now nursing a burned hand and fingers and believe me, IT HURTS. I boiled the string/shallot/butter mixture with the water for 30 minutes, but didn't steam the squash. Problem solved! I know, I was supposed to cut off the vine so the plant concentrated on one or two fruit, but do you know how much fun we had? I'm wondering if you use the whole-roasted squash method, which I'm planning to try, how that affects the step in the soup recipe where you sauté the seeds and strings? This roasted whole butternut squash is super easy with just enough salinity: The sea salt adds a nice, briny bite to the butternut squash’s mellow sweetness. Metric. My hubby is still giggling, "whatiya want for dinner, half a pumpkin?". Did this for Thanksgiving and it turned out SOOOO GOOD!!! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Tasted the same so I will probably go back to the other. ~ Alanna. Cindy. Tried this a few times when we've made Enchiladas Calabaza (google for "Enchilada Calabaza Seva," it's fantastic and simple!). This will be so much easier. This is AWESOME. The compost just grew a harvest (these and plenty of very big juicy rockmelons (canteloupe). Not so much. Good thoughts and quick healing to you! Then line a cookie sheet with aluminum foil. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Anonymous ~ So glad you asked, it's with this recipe, Butternut Squash Soup That Actually Tastes Like Butternut Squash.My apologies - I really am working at updating the Recipe Box, I've let myself get way way too far behind. The quality of your butternut pumpkin (yep!! I set a timer and totally forgot about it until I heard a bomb going off in the kitchen! These older ones? So given that, I'm sticking with the no-prick roasting. I then cut it open, scooped out the strings, and sautéed them with the shallots as the recipe directs. Great recipes -- great to have so many choices in one place, too. After taking it out of the oven and testing it for doneness with a small knife, it Exploded sending hot squash all over and onto my hand. Thanks in advance. I love roasted butternut squash, this last time I tried it cut in French fry form. So much easier and safer than risking your life trying to cut open a hard squash! I think pricking vegetables is only necessary for the microwave...not the crockpot or oven. I especially liked how easy it was to remove the seeds after roasting it whole! .Bless you & thank you, again. MyRecipes may receive compensation for some links to products and services on this website. Any thoughts?Do they just get double-cooked? Thank you! Carolyn ~ Thank you for your kind words! I have one baking in the oven right now :). I have many tiny butternuts (that's easier) that I grew. Drizzle with oil, and sprinkle with salt and pepper. . Preheat the oven at 350 degrees. You could also scoop it out or slice it and serve it as a side—the possibilities here are endless. Use a vegetable peeler to slice the skin from the butternut squash by holding one end of the squash … Every time it has come out perfectly, but it's already done by 45 minutes! This is so helpful to me so I can continue eating it. 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