There is something magical about the leaves changing and the air turning crisp, setting the stage for fall squashes, apples, and pears to kiss every recipe with sweet goodness.
It’s time yet again to kindle a love for the fall squashes. 

Often as I’m purchasing an excessive number of butternut squash at the market or grocery I get funny looks from the cashier and then follows the question…”What do you do with the Butternut?”  Everyone is familiar with Pumpkin flavors in the spirit of fall…but have you ever just tasted pumpkin plain?  Pretty bad if you ask me.  Then you have to add a ton of sugar to make it taste good. 

There are 3 methods I use to prepare the Butternut Squash:

Preparation Option #1

This option has the fastest cooking time but requires peeling the squash and chopping into cubes.  It has a higher water content than roasting so if using in a recipe you should add less liquid.

Use a vegetable peeler to remove the skin Take a large knife and cut in half to remove the seeds Cut the squash into 1″ cubes and place in a steam basket with simmering water underneath Cover and steam for about 15 minutes or until completely soft Now it can be pureed and used in recipes

Option #2: Roasted in Cubes

*If you want to eat the butternut cubed as a side dish I recommend this preparation method

Use the same preparation as listed in Option #1 (peeling and cutting into cubes).  To cook, preheat oven to 350-400 degrees F and place cubes on a baking sheet with butter/oil of choice.  Roast for 35-45 minutes, stirring occasionally.  Season with salt and pepper or seasonings of choice.

Preparation Option #3: Roasted Whole

This option offers a short prep time but takes longer to cook.  It provides a roasted flavor vs. the steaming.  This is best to just throw in the oven and not have to think about it until dinner.

Preheat oven to 375 degrees Take a large knife and cut in half to remove the seeds Grease baking sheet with butter/oil of choice and place the squash cut side down Roast for 45-60 minutes until completely soft (time depends on size and oven temp) Remove from oven and scoop the cooked squash away from the skin It is ready to puree and use in recipes

Now what to do with the Butternut Squash?

             Whipped Butternut OR Breakfast Butternut Puree

Whipped Butternut Squash: Sweet or Savory

A valiant rival to traditional mashed potatoes! Butternut provides a sweet and creamy punch with a texture similar to mashed potatoes. It is easy to throw in the oven to roast and mash up for a side dish that pairs well with any meal and is excellent left over!

Print Recipe Pin Recipe

Cook Time 1 hour hr

Total Time 1 hour hr

Course Side Dish

Servings 6 cups

Ingredients

  

• 1 large butternut squash
• 1/2 tsp Himalayan or sea salt
• 1 tbsp butter or coconut oil organic

Savory Preperation

• 1-2 tbsp fresh herbs chopped OR 1/2 tbsp dry herbs

Sweet Preperation

• 1-2 tsp cinnamon

Instructions

 

• Preheat oven to 375 degrees
• Slice butternut long-ways down the center. Scoop out seeds and marrow.
• Place cut side down flat on a baking pan or dish. Add a few tablespoons of water to the bottom of the pan and oil or butter to grease the pan if desired
• Transfer to oven and allow to roast for about 1hour depending on size of butternut. When finished the skin should be browned and soft to touch; the squash should be completely cooked through.
• Remove from oven and scrape the cooked squash out of the skin and transfer to a large mixing bowl.
• Use an immersion blender/blender/food processor or potato masher to blend the squash to a puree. Stir in salt, herbs OR cinnamon, and butter/ coconut oil. Use water from the pan if thinning is needed.

And Just for Fun…