Prep 5 mins
Cook 8 mins
A friend phoned me this evening, asking how to do squash (she hasn't been cooking at home for long; she's always been a takeout kind of gal). So, here is the method I use, for everyone who wondered how but were afraid to ask. Go for it -- it's easy and delicious!
- 1⁄2 lb small winter squash, such as hubbard or butternut
- 2 tablespoons unsalted butter, room temperature
- 1 pinch freshly grated nutmeg
- salt and pepper
- Pierce the squash in several spots with a fork or skewer.
- Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
- Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
- Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
- Add the butter and nutmeg, and mash well.
- Taste; add salt and pepper if desired; serve.
- A wee bit of cream can also be added when mashing, if you're feeling decadent.
This microwave method is the worst way to try to cook butternut squash. I pierced, zapped for 8 min & then cut open. It was cooked in some spots but very raw in the rest.(most) I scooped out the seeds,& the cooked part (to save)& re-zapped for another 10 min. Again, the same problem. Cooked in some spots but not in others. Re-zapped another 5 min (after scooping out the "cooked". Still had some raw spots. I finally gave up & threw out the raw. This was taking far more time than the 8 min. I expected. I cannot blame my microwave. It's a GE Atvantium. I tried again with another squash. This time I set the initial time for 20 min. Again same problem , gave up & threw out the raw portions. I am so dissapointed! I was so mad that I did not go to step 2. I took what I had & added brown sugar & butter to taste & whipped with an electric mixer. Turned out great but I will NEVER microwave squash again. Too time consuming & too much waste
Definitely easy and delicious! I cooked 3 acorn squashes in the oven, as directed. They were easier to cut in half, easier to deseed & it was easier to scoop out the flesh. I increased the butter & seasoning, mashed, stored in a casserole dish & refrigerated until dinner time - then reheated in a 350F oven for 30 minutes. Thanx Lennie!
I thought I'd try this cooking method rather than struggle with cutting my butternut squash in half and then baking it. First I think that Sandydann and the other reviewer had the same problem I'm experiencing; we bought average size squash, which will weigh approx. 3-5 lbs. each. A 1/2 lb. squash is very, very small. I currently have 3- 6" butternut squash in the oven as I write this. I'm guessing their weight to be 3 and 1/2- 4 lbs each. I just checked them, and they are tender and done, after 2 full hours of baking at 350 degrees. I can't imagine microwaving a squash of this size, although I've never tried it. This cooking method made it much easier to cut and seed the squash, but I'm undecided whether to cook them whole again, because of the lengthy cooking time. No matter how ya slice it, butternut squash is a pain to make, but oh sooooo good. BTW, I believe the 2 round green squash pictured are Acorn and not Hubbard.