Microwave
·
Pierce squash in
several places (using a fork or sharp knife) to let air escape
·
Place squash in a
microwave safe dish
·
Microwave for about 10-15 minutes or until tender
·
Remove carefully as it will be hot
·
Once cooled, cut in half and scoop out the seeds
·
Scoop squash away from
skin and mash with a fork
Boil
·
Peel squash with
a vegetable peeler
·
Cut in half and remove the seeds
·
Cut into cubes
·
Boil in water for 15-20 minutes
·
Drain the water
·
Mash with
a fork or serve cubed
Roast
· Preheat oven to 400°F
· Cut butternut squash in half (length wise) & scoop out the seeds
· Drizzle cut sides with olive oil
· Boil in water for 15-20 minutes
· Place on baking sheet (cut-side down)
· Roast for about 40 minutes or until
tender and can easily be pierced with a fork
· Scoop squash away from skin
and mash with a fork OR peel skin
away from squash, cut into cubes and serve
Bake
·
Preheat oven to
400°F
·
Pierce whole
squash in several places (using a fork or sharp knife) to let air escape
·
Place whole squash on an ungreased baking sheet
·
Bake for 60 minutes or until tender and can easily be pierced with a fork
·
Cut squash in half and remove seeds
·
Scoop squash away from
skin and mash with a fork OR peel
skin away from squash, cut into cubes and serve
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