Cooking butternut squash is easy and you can be a professional yourself if you follow the recipes given below. Read the following article for some simple butternut squash recipes.

Cooking Butternut Squash

Squash belongs to the plant family Cucurbita. Popular in Australia and South Africa, a butternut squash tastes somewhere between a pumpkin and a sweet potato. Butternut squash happens to be a very healthy fruit and is a good source of fibre, vitamin C and A, potassium, magnesium and manganese. Its vibrant orange colour is also an indication of rich antioxidant content. It is a seasonal crop and is found in abundance during the winter season. This bell-shaped vegetable can be cooked and prepared in many a different ways. From baking it, to roasting it, to toasting it, to mashing it, to steaming it, to grilling it or even trying to frying it, you can do a lot of experimental cooking with this vegetable. The following section gives you a list of recipes that will help you cook this adaptable vegetable. You can make amendments in the recipes given below to suit your taste.
Recipe Butternut Squash
Recipe 1


  • 1 Squash
  • 2 tsp Butter or Olive Oil
  • A pinch of Ground ginger
  • Salt and Pepper-to taste
  • Oven
  • Preheat oven to 350oF.
  • Wash the squash and then cut it lengthwise down the middle
  • Scoop out the seeds.
  • Lightly coat the exposed meaty parts of the squash with butter or olive oil.
  • Place the cut pieces on a baking pan with about an inch of water, salt and pepper to taste along with a touch of ground ginger (or cinnamon, or nutmeg, your preference - for a sweeter taste, use cinnamon sugar)
  • Cook for about an hour or until fork tender. By this time, the squash should be lightly browned.
  • You can either serve this preparation in the shell or cut it into quarters or scoop out the squash meat and serve as a side dish.
Recipe 2


  • 2 tbsp Olive Oil
  • 1 Carrot, diced
  • 1 large Celery Stalk, diced
  • 1 medium Onion, diced
  • 1 medium Butternut Squash, cubed
  • ½ tsp chopped Fresh Thyme
  • 4-6 cups low-sodium Chicken Broth
  • Sea Salt and Ground Black Pepper, to taste
  • Heat olive oil in a large soup pot.
  •  Add carrot, celery and onion.
  • Cook until vegetables have begun to soften and onion turns translucent i.e. about 3 - 4 minutes.
  •  Add butternut squash and thyme.
  • Stir to mix the vegetables.
  • Stir in chicken broth and season with salt and pepper.
  • Bring to a boil, reduce heat and simmer until squash is fork-tender or for about 30 minutes
  • Serve hot.
Recipe 3


  • 1½ Butternut Squash, peeled, deseeded and diced
  • 1 tbsp chopped Thyme
  • 3 tbsp Butter
  • Salt and Ground Black Pepper, to taste
  • Heat the pan on medium heat. Add butter and whisk frequently. Once the butter melts and you can see a little foaming, turn the flame off.
  • Add thyme to the melted butter in the pan.
  • Next, add the cubed butternut squash to the pan and turn on the flame to medium high.
  • Keep the flame medium high and stir the pieces of squash until they are well coated with the butter and thyme mixture.
  • Sprinkle salt and pepper generously.
  • Let the vegetable cook without stirring it. Don’t worry if the sides get a little brown in colour.
  • Now reduce the flame to medium-low, cover the pan and allow the squash to be tender. Cook for about 10-20mins.
  • Add a dash of salt and pepper and chopped thyme as garnishing.
  • Serve hot.
Happy cooking!

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