Hot-Potting" Butternut Squash: A Beginner's Guide To This Comforting Dis

Butternut squash is a versatile vegetable that can be mashed, blended, roasted, or pureed. It is also packed with vitamins and minerals, making it a nutritious addition to any meal. Cooking butternut squash in an Instant Pot is a quick and easy way to prepare this vegetable, and it can be done in a variety of ways depending on your desired outcome. For example, cubing the squash is ideal if you plan to use it as a side dish or in a meal prep recipe, while cooking halves is better if you want to make puree or soup.

How to cut and peel butternut squash

Step 1: Choosing a ripe butternut squash

Look for a squash that is a solid beige colour with a soft, matte finish. It should feel heavy for its size and sound hollow when tapped. Avoid any with signs of shininess, cuts, brown patches, or green discolouration.

Step 2: Softening the skin (optional)

The skin of a butternut squash can be tough, so to make the cutting process easier and safer, prick the squash all over with a fork and microwave for 2-3 minutes.

Step 3: Cutting off the ends

Using a sharp knife, cut off about 1/4 to 1/2 inch off each end of the squash.

Step 4: Peeling the squash

Using a sharp Y-shaped peeler, peel the squash. You can peel the whole squash, running the peeler down its length, or cut the bulb portion off first and peel the bulb and neck separately, which is easier to handle.

Step 5: Halving the squash and removing the seeds

With the squash peeled, find a flattened side and use your knife to slice the neck of the squash away from the base. This will leave you with two pieces: the neck, which is solid, and the base, which contains the seeds. Use a spoon to scoop out the seeds and any stringy pieces. You can choose to discard the seeds or set them aside to roast.

Step 6: Cutting the squash into your desired shape

Place the flat sides of the squash against your cutting board and carefully cut it into your desired size and shape. For cubes, cut the squash into strips, stack a few at a time, and slice into cubes.

How to cook cubed butternut squash

Preparation

First, you'll need to peel and cube the butternut squash. You can use a sharp vegetable peeler or a knife to remove the skin. Cut off both ends of the squash, about a quarter of an inch from each end, to stabilise it while you peel and cut. Then, cut the squash in half lengthwise and scoop out the seeds. Cut each half into 1-inch slices, and then cut those slices into 1-inch cubes.

Cooking Methods

There are several ways to cook cubed butternut squash: in the oven, on the stovetop, or in the microwave.

Oven-Roasted Butternut Squash

Roasting butternut squash in the oven is a popular method that produces a nice golden colour and uniform cooking. It's also great for cooking large quantities at once. To roast butternut squash, preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil and your desired seasonings; you can keep it simple with just salt and pepper, or add other spices like cinnamon, rosemary, or sage. Spread the squash in a single layer on a baking sheet, making sure the cubes aren't overcrowded. Roast for 25-35 minutes, stirring halfway through, until the squash is tender and lightly browned.

Stovetop-Boiled Butternut Squash

Boiling butternut squash on the stovetop is a good option if you want softer squash for purees or mashing. It also gives you more control over the doneness of the squash. Simply bring a large pot of water to a boil, add the cubed squash, and reduce the heat to a gentle boil. Cook for 8-10 minutes or until the squash is tender, then drain and serve as desired.

Microwave-Steamed Butternut Squash

Cooking butternut squash in the microwave is a quick and easy option for smaller portions or solo servings. Place the cubed squash in a microwave-safe bowl with about two cups of water. Cover the bowl tightly with plastic wrap, poking a few vent holes in the plastic. Cook for 12-14 minutes or until the squash is tender, then drain and serve.

Tips and Tricks

• For even cooking, try to cut the squash into uniform-sized cubes.
• You can skip peeling the squash if you're roasting it, as the skin is edible. However, if you're using the squash in a recipe without roasting it first, it's best to remove the skin.
• Save the seeds! Butternut squash seeds are edible and make for a tasty, toasty snack. Rinse and dry the seeds, toss them in oil, and roast at 300°F for 40-45 minutes, stirring halfway through.
• To reheat cooked butternut squash, you can microwave them in a covered dish for 2 minutes or until warm. For roasted squash, you can also use an air fryer, oven, or skillet to restore their crispy texture.

Storage

Cooked butternut squash can be refrigerated in a sealed container for up to 3-5 days. You can also freeze cooked squash by spreading the cubes on a baking sheet and placing them in the freezer. Once frozen, transfer the cubes to a freezer bag or container and store for up to 3 months.

How to cook halved butternut squash

Ingredients:

• 1 butternut squash
• Olive oil (optional)
• Butter (optional)
• Salt and pepper to taste

Method:

• Cut off both ends of the butternut squash.
• Use a vegetable peeler to peel the rind off the butternut squash.
• Cut the butternut squash in half lengthwise.
• Remove the seeds.
• If you want to sauté the squash first, turn on the Instant Pot sauté function and add olive oil to the bottom of the pot.
• When the oil is fragrant, add the butternut squash to the pot and cook for 3-4 minutes or until browned.
• Remove the squash from the pot.
• Pour water into the bottom of the Instant Pot and place the Instant Pot Trivet onto the bottom of the pot.
• Place the butternut squash pieces onto the trivet.
• Cover the Instant Pot and turn the pressure valve to seal.
• Set the Instant Pot to high pressure and cook for 8 minutes.
• Quick release the pressure and remove the butternut squash from the Instant Pot.
• Season with salt and pepper to taste.

Tips:

• If your butternut squash is too large to fit in the pot, halve or quarter it and place it on a trivet with a cup of water in the pot.
• For a simple side dish, serve the squash with a generous pinch of kosher salt to bring out its sweetness.
• For a classic flavour, add butter, salt and pepper.
• For a fancier flavour, try brown butter with salt and pepper.
• For a sweet flavour, add butter, cinnamon, sugar, honey, or maple syrup.
• For a Thanksgiving-style flavour, add butter, sage, thyme, and rosemary.

Storage:

• Once the squash is cool, transfer it to an airtight container and refrigerate for up to 5 days.
• We don't recommend freezing cooked butternut squash as the texture becomes grainy when frozen, thawed, and reheated.

How to flavour butternut squash

Butternut squash is a versatile ingredient that can be used in both sweet and savoury dishes. It has a delicate, sweet, nutty flavour that pairs well with spices and aromatic herbs.

When it comes to herbs, butternut squash and sage are a match made in heaven. Frying sage in butter for a few seconds on each side will bring out its oils and create a great sauce for butternut squash ravioli. Oregano is another herb that pairs well with butternut squash, adding a bright, savory quality to the vegetable's natural sweetness. Similarly, the minty and herbaceous qualities of basil complement the rich sweetness of butternut squash. Thyme, with its woodsy flavour, also works well with butternut squash, especially when paired with poultry. Marjoram, with its delicate flavour, is another good choice, as it won't overpower the squash's natural sweetness. Parsley, like basil, is a versatile herb that goes well with just about everything, including butternut squash.

Spices are also a great way to enhance the flavour of butternut squash. Garlic, for example, goes well with almost any savoury food and adds a pungent umami note that complements the sweetness of the squash. Olive oil, with its astringent and savoury properties, is a great pairing with garlic, giving the squash a rich and flavourful quality when used in soups or other dishes. Cayenne pepper may seem like an odd pairing, but its heat plays off the sweetness of the squash, enhancing its flavour and deep orange colour. Black pepper also works well, as its piney and woodsy notes complement the squash's sweetness, resulting in a savoury and flavourful dish.

Rosemary, a member of the mint family, adds a sweet and resinous intensity to butternut squash. Its tea-like flavour lingers, enhancing the roasted squash. Combining rosemary with garlic and olive oil is a great way to enhance the flavour of roasted butternut squash.

Other spices that can be used to flavour butternut squash include cumin, which offers a warm spiciness without the heat of black pepper or cayenne, and chives, which bring a mild onion note and herbaceous qualities that blend well with the mildness of the squash.

Additionally, butternut squash can be sweetened with maple syrup or spiced with cinnamon.

How to serve butternut squash

Butternut squash is a versatile ingredient that can be served in a variety of ways. Here are some ideas on how to serve it:

Cubed Butternut Squash

Cut the squash into bite-sized pieces and season or cook as desired. You can roast the cubes with a drizzle of olive oil or butter and your choice of seasonings. Alternatively, you can sauté the cubes in a pan with some olive oil before pressure cooking them. Cubed butternut squash is great as a side dish or in meal prep recipes like buddha bowls.

Halved Butternut Squash

Cut the squash in half, lengthwise, and scoop out the seeds. You can serve it with the peel still on or scoop out the cooked squash and mash it. Halved butternut squash is perfect for making purees, soups, or adding to other recipes.

Mashed Butternut Squash

Cook the squash until soft and scoop the flesh into a bowl. Mash it with a fork or use a mixer or food processor for a smoother consistency. You can add butter, salt, and pepper to taste.

Roasted Butternut Squash

Cut the squash into your desired shape and size. Drizzle with olive oil or butter and place under an oven broiler until it starts to brown. Roasted butternut squash is a delicious side dish and can also be added to salads or grain bowls.

Pureed Butternut Squash

Pressure cooking butternut squash is an easy way to make a puree. Simply cook the squash until soft, scoop out the flesh, and blend it until smooth. You can add this puree to pasta sauces, lasagna fillings, soups, or even baby food.

Flavoured Butternut Squash

There are many ways to flavour butternut squash to suit your taste. Here are some ideas:

• Classic: Butter, salt, and pepper
• Fancy: Brown butter, salt, and pepper
• Sweet: Butter, cinnamon, sugar, honey, or maple syrup
• Savoury: Butter, sage, thyme, and rosemary
• Spicy: Chilli powder, a squeeze of lime, and chopped pistachios

Butternut Squash in Recipes

Butternut squash is a versatile ingredient that can be added to various recipes. Here are some ideas:

• Salads: Kale salad with farro and goat cheese, Mexican kale salad
• Soups: Butternut squash soup, pumpkin ricotta gnocchi in butternut squash puree
• Pasta: Mac and cheese, lasagna, pasta sauce
• Rice dishes: Risotto, buddha bowls
• Mexican: Enchiladas, burritos, tacos
• Breads: Quick bread, oatmeal
• Curries: Thai butternut squash red curry

Storage

Let the cooked butternut squash cool completely before transferring it to an airtight container. It can be refrigerated for up to 5 days. It is not recommended to freeze cooked butternut squash as the texture may become grainy when thawed and reheated. However, you can store cubed or halved raw butternut squash in an airtight container for up to 2 days before cooking.

Frequently asked questions