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.

Instead, I like to use Butternut in place of pumpkin because it gives you the same color, texture, and nutty-fall taste, but also offers a natural sweetness that makes it perfect for sweet dishes without the need to add a bunch of sugar!

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