Butternut squash is right up there with pumpkin—both in taste and appearance—as a snapshot of autumn. When they’re in season, I make sure to enjoy them in as many ways as possible. Although there are lots of ways to cook and eat butternut squash, the experts agree that the best is roasting.
“The method I use most often would be roasting it,” says Maggie Mason, farm development manager at Durst Organic Growers in Esparto, California. “With some squashes, I’ll roast them whole and then scoop out the insides, but since butternut is relatively easy to peel I’ll usually peel and cube it before roasting.”
Mason coats the butternut squash in olive oil and salts it before placing it in a very hot oven. “I like this method because of the caramelization of the sugars you get, and it’s easy to incorporate the roasted squash into a number of dishes.”
If she plans to use it for a sauce, she cuts it in half lengthwise and then roasts it with the cut sides down. That’s also the way Edmund Frost of Common Wealth Seed Growers in Louisa, Virginia, prefers to cook his squash.
“I cut them in half length-wise, scoop out the seeds, and bake face up at about 375°F until they become soft,” he says. Or sometimes he puts them face down first and then flips them over for the last 20 to 30 minutes.
“The exposed part of the squash caramelizes, making it more sweet and flavorful than with other cooking methods. Generally I don’t add anything, not even butter or oil.”
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How Chefs Cooks Butternut Squash
Roasting in a hot oven brings out the vegetable’s complex flavors, says Celine Beitchman, director of nutrition at the Institute of Culinary Education’s New York City campus.
She splits the squash in half, scoops out the seeds, and oils and seasons the skin and cut sides. “Poke the skin with the tines of a fork or the tip of a sharp knife in about six to eight places to let steam vent while the squash roasts,” she says.
Beitchman cooks the squash at 425°F for 35 to 45 minutes until a knife easily pierces through the skin and flesh. Remove it and let it rest for about five minutes.
“Roasting is my go-to method for butternut squash,” agrees Gen La Rocca, professional chef and owner of Two Cloves Kitchen. “The dry heat brings out its natural sweetness, softens the texture, and creates caramelized edges. It’s so simple but it really highlights the squash’s best qualities.”
Other Methods of Cooking Butternut Squash
Beitchman also likes steaming squash. “Steam it over boiling water in a steamer basket cut and peeled or unpeeled as you like. Steam the squash for 20 to 30 minutes until fork tender,” she says. “This technique yields a more neutral flavor. You’ll get some sweetness, but not the rich caramel flavors you achieve from roasting.”
Sometimes, Frost will cook squash in a pan on the stove instead of in the oven, particularly if he’s in a hurry. “Cut the squash into slices that are about half an inch thick (this works well with the neck of a butternut squash because you get nice round slices),” he says. “And cook with oil or butter in a cast iron pan until the sides of the slices are somewhat browned and the interior is soft.”
No matter how you cook it, prepare butternut squash with the right tools and seasoning, says La Rocca. “Use a sharp knife and a sturdy vegetable peeler to make prep easier since the skin can be tough. If time is short, pre-cut squash from the market is a good shortcut,” she says. “For seasoning, olive oil, salt, and pepper are all you need, but warm spices like cinnamon or nutmeg pair well with its sweetness.”
