Explore our favorite ways to cook butternut squash - roasted to golden perfection in the oven, soft and tender in the instant pot, or low and slow in the crockpot. Diced or whole, butternut squash is a versatile vegetable with so many delicious uses!
1mediumbutternut squash (2.5 lb, about 6 cups)peeled, seeded, and diced into 1" cubes
1tablespoonolive oil
½teaspoonkosher salt
½teaspoonground pepperoptional
½teaspooncinnamonoptional
¼teaspoonnutmegoptional
Roasted Butternut Squash (Halves)
1mediumbutternut squash (2.5 lb)sliced in half, seeds removed
2tablespoonolive oil
½teaspoonkosher salt
½teaspoonground pepperoptional
2tablespoonbrown sugaroptional
½teaspooncinnamonoptional
Instant Pot Butternut Squash (Diced)
1mediumbutternut squash (2.5 lb, about 6 cups)peeled, seeded, and diced into 1" cubes
1teaspoonkosher salt
1cwater
Instant Pot Butternut Squash (Unpeeled, Quartered)
1mediumbutternut squash (2.5 lb)
1teaspoonkosher salt
1cwater
Slow Cooker Butternut Squash (Diced)
1mediumbutternut squash (2.5 lb, about 6 cups)peeled, seeded, and diced into 1" cubes
1teaspoonkosher salt
½teaspoonground pepperoptional
½teaspooncinnamonoptional
¼teaspoonnutmegoptional
Slow Cooker Butternut Squash (Halves)
1mediumbutternut squash (2.5 lb)
1teaspoonkosher salt
½teaspoonground pepperoptional
½teaspooncinnamonoptional
2tablespoonbrown sugaroptional
Instructions
Roasted Butternut Squash (Diced)
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Toss the butternut squash with the olive oil and salt in a large mixing bowl, plus additional seasonings as desired.
Arrange on the parchment lined baking sheet in a single layer, leaving a bit of space in between each piece.
Option 1: Roast 30-35 minutes, flipping once halfway through, or until the squash is tender and barely caramelized. At this stage, the squash is great for a soup or puree base.
Option 2: Roast 35-40 minutes, flipping once halfway through, or until the squash is tender and caramelized around the edges. At this stage, the squash is great for serving as a side dish or topping salads.
Roasted Butternut Squash (Halves)
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Gently scrub the skin, then dry. Slice the squash in half lengthwise from stem to blossom end. Scoop out the seeds using a spoon or melon baller. Rub the two halves all over with olive oil.
Position the squash cut side up on the baking sheet, then season the flesh with salt and pepper, or with salt, brown sugar, and cinnamon.
Transfer to the oven and roast 50-55 minutes, or until the flesh is tender and lightly browned around the edges.
To serve, remove from the oven and rest five minutes. Use a spoon to scoop out the flesh and transfer to a large mixing bowl. Lightly mash with a potato masher or the tines of a fork.
Instant Pot Butternut Squash (Diced)
Place the diced squash into the instant pot. Sprinkle with the salt, then pour in the water.
Secure the lid, ensure the pressure valve is set to sealing, then program to 3-4 minutes HIGH pressure. It will take approximately 10 minutes for the pot to come to pressure. THREE minutes will yield tender squash that holds its own as a side dish; FOUR minutes will yield very soft squash that is ideal for soup, purees, and mashes.
Perform a quick release by using a wood spoon to move the pressure valve from sealing to venting; all the steam to escape completely and wait for the float valve to drop. Carefully remove the lid, opening away from you to allow the steam to safely escape.
Remove the squash using a slotted spoon, or pour into a mesh strainer to drain the squash from the liquid. See notes for serving suggestions.
Instant Pot Butternut Squash (Unpeeled, Quartered)
Gently scrub the skin, then slice the squash in half lengthwise from stem to blossom end. Use a spoon or melon baller to remove the seeds. Slice each half into three equal pieces.
Pour 1 cup water into the inner pot, then position a trivet into the inner pot. Arrange the squash pieces onto the trivet, then sprinkle with salt.
Secure the lid, ensure the pressure valve is set to sealing, then program to 8 minutes HIGH pressure. It will take approximately 15 minutes for the pot to come to pressure.
Allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure by using a spoon to move the pressure valve from sealing to venting; all the steam to escape completely and wait for the float valve to drop. Carefully remove the lid, opening away from you to allow the steam to safely escape.
Remove the squash from the instant pot using tongs. Once cool enough to handle, use a spoon to scoop out the flesh and transfer to a large mixing bowl. Lightly mash with a potato masher or the tines of a fork. See notes for seasoning suggestions.
Slow Cooker Butternut Squash (Diced)
Place the squash cubes into the slow cooker. Sprinkle with salt and pepper, or salt, cinnamon and nutmeg, then toss to evenly distribute. There is no need to add water.
Secure the lid and program to HIGH 2 hours or LOW 4 hours.
Remove using a slotted spoon and serve immediately as a side dish.
Slow Cooker Butternut Squash (Halves)
Gently scrub the skin, then dry. Slice the squash in half lengthwise from stem to blossom end. Scoop out the seeds using a spoon or melon baller. Sprinkle the flesh with salt and pepper, or with salt, brown sugar, and cinnamon. Position the two halves in the slow cooker cut side up.
Secure the lid and program to HIGH 2-3 hours or LOW 5-6 hours. We found that high 2.5 hours yielded the most tender, buttery flesh.
Open the lid, and remove the squash using tongs to a cutting board. Once cool enough to handle, use a spoon to scoop out the flesh and transfer to a large mixing bowl. Lightly mash with a potato masher or the tines of a fork.
Notes
Seasoning CombinationsSeason butternut squash simply with salt and pepper, or go sweet, bold, or global with one of the following combinations. Add dried herbs along with the salt and pepper. Add fresh herbs just before serving:
Basics: salt, pepper, garlic (fresh minced or garlic powder)