Butternut Squash Prep 101

Microwave: 

Arrange squash halves, cut-side up, in a shallow microwavable dish, cover, and cook until tender, rotating the dish halfway through the cooking time, 7 - 10 minutes. You can also place large chunks of any winter squash in a shallow microwavable dish, cover, and cook about 8 minutes or until tender. Let stand for 5 minutes after cooking.

Steamer: 

Place seeded squash halves, cut-side down, in a vegetable steamer and cook over boiling water for 15 - 20 minutes until tender. Or, cook peeled chunks or slices of squash in the steamer.

Boil: 

Although this method is faster than steaming, boiling water will dilute the flavor of the squash slightly. Place peeled squash pieces in a small amount of boiling water and cook until tender, approximately 5 minutes. Drain well.

Oven: 

Halve small squash lengthwise and scoop out the seeds and strings (squash can also be seeded after baking). Cut large squash into serving-sized pieces. Place the squash, cut-side down, in a foil-lined baking pan (its sugary juices may burn onto the pan). Pour about 1/4" of water into the pan, cover with foil, and bake in a 350°F - 400°F oven until the squash is tender when pierced with a knife or toothpick. Halfway through baking, the squash halves (or pieces) may be turned, cut-side up, brushed with a little melted butter or oil, and sprinkled with brown sugar and spices. Bake squash halves for 40 - 45 minutes and cut-up squash for 15 - 25 minutes.

Freezing: 

Cook squash as desired. Cool completely and place content in freezer bags or freezer-safe containers. Leave ½ inch headspace for expansion.
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