Ingredients
- butternut squash
Preparation
Step 1
For soft flesh that can be pureed or mashed: Soften the squash slightly by microwaving it on high for 1 1/2 -2 minutes or just until it is warm to the touch. Let is stand for several minutes to cool; then halve it lengthwise and remove the strings and seeds. Brush the cut side with oil and place it cut side down on a baking sheet. Bake at 400 for 1 hour or until soft enough that the flesh can be scooped out.
For cubed flesh that can be roasted or added to soups, stews, or risottos: Cut off the stem end. Holding the squash upright on a stable cutting board, remove the skin with a vegetable peeler or a utility knife. Cut the squash in 1/2 lengthwise, scoop out the seeds and strings, and cut into cubes. For sliced or grated squash, prepare as above, then grate or slice by hand.
To cook butternut or acorn squash, pierce whole squash with a sharp knife in several places, then cook it in the microwave. Cut when tender and remove seeds.