1. Slice off the ends: Using a heavy, sharpened chef’s knife, cut off about 1/4-inch from the bottom of the squash in an even slice. …
2. Peel with a vegetable peeler: …
3. Cut the squash in half: …
4. Scrape out the seeds: …
5. Cut squash halves into slices: …
6. Stack and slice, then make crosswise cuts into cubes:

How long does Butternut Squash need to be cooked

Preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, in a 9×13-inch baking dish.

Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.

Butternut squash can be rather daunting to prep.

They’re round, hard, thick, and dense.

But with a few easy steps you can very quickly peel and chop your butternut squash without too much difficulty.

First you need to have a large sharp knife. After that, the most essential thing to keep in mind when it comes to cutting anything is to stabilize whatever it is you are attempting to cut.

This is nowhere else as critical as when cutting a butternut squash, a notoriously difficult task because of the thickness and density of that squash.

The most important thing to consider when following these steps, or anyone else’s steps for cutting winter squash is to keep whatever pieces you are working on as stable as possible.

The first cut from the bottom of the squash is to help keep the squash steady on the board as you gently work your knife down from the top to bottom.

Keep squash pieces as stable as possible while cutting.

A rubber mallet can help, if you have one, to gently push the knife through difficult thick spots. Using a very sharp vegetable peeler, one with a carbon steel blade, will help with the peeling.

By the way, it helps to microwave a butternut squash (whole) for 30 seconds or so first, before peeling.

This will help soften the peel just enough to make it a bit easier to peel.

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Roasted Butternut Squash Ingredients

These are the ingredients you’ll need for this top-rated butternut squash recipe:

• Butternut squash: Look for a solid beige butternut squash that feels heavy for its size.
  · Olive oil: Toss the butternut squash with olive oil before roasting to keep it nice and moist.
  · Seasonings: This roasted butternut squash recipe is flavoured with fresh garlic, salt, and pepper.

How to perfectly Cook Butternut Squash

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this butternut squash prepared side dish:

1. Prep: Peel and cube the butternut squash prepared.
2. Season: Toss the butternut squash cubes with olive oil, garlic, salt, and pepper.
3. Roast: Arrange the seasoned cubes on a baking sheet and roast in the preheated oven until the squash is lightly browned and tender.

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Peel butternut squash with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Cut halves into 1-inch slices, then cut slices into 1-inch cubes.

3. Combine butternut squash cubes, olive oil, and garlic in a large bowl and toss until well coated. Season with salt and pepper. Arrange in a single layer on a baking sheet.

4. Roast in the preheated oven until squash is lightly browned and tender when pierced with a fork, 25 to 35 minutes.

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