15 Butternut Squash Recipes (2024)

FAQs

How much does 1 butternut squash yield? ›

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

For a basic butternut squash recipe, halve the squash, scoop out the seeds and chop into chunks. You don't have to remove the skin — it will go soft and sweet as the squash cooks — just make sure you wash it well before cooking. Roast at 180°C for 35 to 40 minutes, or until golden and soft.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

The best way to freeze raw butternut and other varieties of winter squash is in one-inch cubes, after first peeling it and removing the seeds. Peel and cut the squash into one-inch chunks. Spread the pieces in a single layer on a parchment or wax paper-lined baking sheet and place in the freezer.

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Butternut squash is a plant food packed with fiber, vitamins, minerals, and antioxidants. As a result, it may help prevent against chronic disease. So, consuming butternut squash and other nutrient-dense foods is a great way to manage chronic disease risk.

How long does cooked butternut squash last in the fridge? ›

Whole squash can be stored in a cool, dark place for up to 1 month. Store cooked squash for 3-5 days in the refrigerator or mash and freeze for up to 1 year. To freeze: Peel squash, remove seeds and cut into pieces. You can roast before freezing or freeze raw to cook later.

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.

Don't overcrowd the pan: When roasting or sautéing butternut squash, make sure that you don't overcrowd the pan. If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy.

If your recipe calls for a cup or two of butternut squash, remember this easy conversion: a medium butternut squash (about two pounds) will yield around two and a half cups of cubed squash.

Squash. If you're looking for a vegetable to plant in the summer, squash is definitely one to consider. Generally, squash plants grow between 5 and 25 pounds of produce, depending on what type of squash you plant. If you are planting squash, be sure to plant them between three and eight feet apart from one another.

A: Depending on the variety and growing conditions, you can expect between 5 and 20 butternut squash per plant.