Start with a good-sized squash. One that’s thicker on the stem end will take longer to cook, but render more squash. The “bulb” is where the seeds are, so the larger that part is, the more hollow it is.
- Preheat the oven to 350°F (177°C).
- Thoroughly wash the squash, using a vegetable brush to scrub off any dirt (make sure to remove any stickers as well).
- Place the squash in a baking dish or casserole and place in the oven.
- Roast for 90 minutes.
- Check after 60 minutes by piercing the thick part with a sharp knife. If the knife passes easily through, the squash is cooked; if you have to work at it even a little it’s not done yet.
- Remove when cooked through. Let it cool completely.
- Slice in half lengthwise.
- Scoop and discard the seeds and strings.
- Scoop out the remaining squash.
- Store in a sealed container in the fridge until ready to use (up to three or four days max.).
This method also works well for buttercup squash, which are much smaller (and sweeter) and need less time to cook.
TIP: Try to remove as much of the skin as you can, but don’t worry if some is left. It’s completely edible, although it won’t blend well if you’re making a puree or soup.
Answer to: “How do I cook butternut squash?”