Butternut Squash


Estimates based on 1/4 cup serving

Mashed(about 5 1/2 servings per pound)

Roasted: diced, chunks, fries (about 7 1/2 servings per pound)


Butternut squash will last about 2 weeks if untouched.

Microwave a whole squash (poke a few holes in it with a fork) for 2-3 minutes.  This will make it easier to peel and cut.

If you plan to cook the squash for a longer time (either chunks or fry-type pieces), you can leave the peel on.  It is very tough, but will soften if cook for a long time.

Be sure to peel squash that you will mash or add to soup/stew.

Butternut squash puree will thicken a soup/stew.  It will make it creamy and sweet as well.  It makes a great substitute for a tomato soup.


Mashed Butternut Squash:  After microwaving the squash, peel it and cut it into large pieces.  Cook those pieces (bake or boil/steam) until soft.  Mash, just like sweet potatoes.  Can add cinnamon, marshmallow topping, anything you would add to sweet potatoes.

Roasted Butternut Squash:  Using peeled chunks, add a bit of oil and seasonings (can be sweet like brown sugar and cinnamon, or savor like rosemary/thyme/basil).  Bake until soft, but not too mushy.

Squash Fries: After microwaving the squash, cut it into long thick (think steak fries) pieces.  Coat with a bit of oil and salt.  Bake until done.