Rinse off any dirt before
using. Although butternut has a softer rind than other
winter squashes, it can still prove challenging to cut.
Unless you need to halve the butternut squash lengthwise,
it's far easier to deal with the squash (especially for
peeling) if you cut it crosswise in half just at the place
where the bulbous bottom narrows into the squash's "neck."
Use a heavy chef's knife or a cleaver, especially for a
larger squash. First, make a shallow cut in the skin to use
as a guide to prevent the knife blade from slipping. Then
place the blade in the cut and tap the base of the knife
(near the handle) with your fist (or, if necessary, with a
mallet or rolling pin) until the squash is cut through. You
can then peel the neck piece (there are no seeds in this
section). Halve the bulbous bottom so you can scoop out the
seeds and fibers. If peeled chunks of squash are required,
peel the larger pieces first, then cut them into smaller
chunks, if desired.
Baking:
This method brings out the sweetness in butternut squash,
caramelizing some of its sugars--and best conserves its
beta-carotene content. Bake halved squash and serve plain,
or bake, then fill with a stuffing and return to the oven
until the stuffing is heated through (10 to 15 minutes). You
can also bake squash halves, then scoop out the flesh and
mash it with your favorite seasonings, then spoon the mashed
squash back into the shells (sprinkle with grated cheese,
breadcrumbs, chopped nuts, or sesame seeds, if desired) and
return to the oven until heated through. Baked squash can
also be substituted for pumpkin in pies.
To bake, halve the squash
lengthwise and scoop out the seeds and strings (squash can
also be seeded after baking). Or cut the squash into
serving-size pieces. Place the squash, cut-side down, in a
foil-lined baking pan (its sugary juices may burn onto the
pan). Pour about 1/4" of water into the pan, cover with
foil, and bake in a 350°F to 400°F oven until the squash is
tender when pierced with a knife or toothpick. Halfway
through baking, the squash halves (or pieces) may be turned,
cut-side up, brushed with a little melted butter or oil, and
sprinkled with brown sugar and spices. Cooking times: for
squash halves, 40 to 45 minutes; for cut-up squash, 15 to 25
minutes.
Boiling:
Although this method is faster than steaming, the boiling
water will dilute the flavor of the squash. Place peeled
squash pieces in a small amount of boiling water and cook
until tender. Drain well. Cooking time: five minutes.
Microwaving:
Arrange squash halves, cut-side up, in a shallow
microwavable dish, cover, and cook until tender, rotating
the dish halfway through the cooking time. You can also
place large chunks of squash in a shallow microwavable dish,
cover, and cook until tender. Let stand for five minutes
after cooking. Cooking time: for squash halves, seven to 10
minutes; for chunks, eight minutes.
Sauteing:
Grated or peeled, diced squash can be sauteed in broth, or
in a combination of broth and oil. Use a nonstick skillet,
if possible. Grated squash is best if it is cooked just to
the point where it is still slightly crunchy. Cooking time:
eight to 15 minutes.
Steaming:
Place seeded squash halves, cut-side down, in a vegetable
steamer and cook over boiling water until tender. Or, cook
peeled chunks or slices of squash in the steamer. Cooking
time: 15 to 20 minutes.
