Q&A for How to Cook Butternut Squash in the Oven

Yes. Cut slits in the squash then cook in five minute intervals until the squash is cooked. It will be very hot so be careful taking it out of the microwave.

In the UK, yes. In the USA, roasting means cooking in the oven with a liquid (such as oil or broth), while baking means cooking in the oven generally dry (no liquid).

Yes, cook it on high for 10 to 15 minutes, depending on the thickness. Cut it into halves or quarters before microwaving.

To cook acorn squash, cut it in half and scoop out the seeds. You can roast it, steam it, or microwave it. For roasting, preheat your oven to 400°F (200°C), place the squash halves cut-side down on a baking sheet, and roast for 30-40 minutes until tender. For a sweeter flavor, brush the inside with butter and sprinkle with brown sugar or maple syrup before roasting. Alternatively, steam it for 20-25 minutes or microwave it by placing the halves cut-side down in a dish with a little water, covering, and microwaving for 10-12 minutes.

When baking butternut squash, you can enhance its natural flavor with a variety of sweeteners. Common choices include brown sugar for a rich, caramel-like sweetness, maple syrup for warm, earthy notes, honey for mild floral sweetness, cinnamon sugar for a spiced flavor, and agave syrup for a mild, plant-based option. You can drizzle or sprinkle these sweeteners over the squash before roasting or mix them with butter for added richness.

While the skin of butternut squash is technically edible, it's quite tough and not very pleasant to eat when roasted. It doesn’t soften as much as the flesh, so many people prefer to scoop out the soft inside and discard the skin. However, if you bake the squash long enough and cut it into smaller pieces, some people find the skin more palatable, especially if it's thin. If you prefer a smoother texture, it's best to peel the skin before cooking.

Pricking a whole butternut squash before baking helps release steam, preventing the squash from potentially exploding in the oven. It creates small holes that allow steam to escape, ensuring a more even and controlled cooking process.

Yes, you can bake squash at 275°F (135°C), but it will take longer to cook compared to higher temperatures. At this lower heat, it may take about 1.5 to 2 hours for a whole squash to become tender, depending on its size. You can cover it with foil to help it cook evenly and prevent it from drying out. Check for doneness by piercing the squash with a fork or knife—if it goes in easily, the squash is ready!

Yes, after baking a butternut squash, you scoop out the soft flesh from the skin. Cut the squash in half lengthwise, remove the seeds, and place the halves cut-side down on a baking sheet. Roast at 400°F (200°C) for about 30-40 minutes until tender. Once baked, the flesh will easily scoop out with a spoon, while the skin remains tough and should be discarded. You don't need to peel the squash before baking; roasting makes it easy to separate the flesh from the skin afterward.

Yes, you can freeze butternut squash raw, but it's best to blanch it first. Peel and chop the squash into cubes or slices, boil them for 2-3 minutes, and then transfer to an ice bath. Once cooled, drain and pat dry. Freeze the pieces on a baking sheet before transferring them to airtight containers or freezer bags. Frozen raw butternut squash can last for 10-12 months.