Gluten-Free/ Modern Detox Recipes/ Recipes/ Vegan/ Weekly Tip

The Easiest Way to Prepare and Eat Butternut Squash

Super EasySweet squash and root veggies are some of my favorite things about the Fall and winter seasons. I love stuffing acorn squash, baking sweet potatoes, and eating butternut squash.

In fact, butternut squash is one that I love. My favorite way is to roast butternut squash. I usually end up roasting it very easily. I cut it in half, scoop out the seeds, and put it in a pan upside down with a little liquid in the pan. It steams and roasts in about 30 minutes and I have freshly prepared butternut squash. The hard part is getting out of the skin after its cooked. I usually end up with chunks of skin in my purees or skin on in my chunks of squash. Not so appetizing.

Luckily, there is a much easier way, and one that will give you plenty of side dish options for your next dinner, party, or holiday feast.

Step One:

Peel it with a potato peeler. As simple as that. When the skin is gone, move on to step (4)

Step Two:

Chop it up, starting from the bottom. Slice the butternut squash into rings, or solid pieces, as you work your way up the pumpkin. Once you get near the top, keep chopping and slice out the seeds, then chop into (5)madrid (6)Autumn (1)

Step Three:

Cook! You can steam them (I use a double boiler), roast them at 425 degrees until soft, or saute (although this takes awhile). You can also shred and serve over a salad.
Autumn (2)
Try one of these recipes at your next holiday or dinner party:

Mashed Butternut Squash 

Serves a table full.

1 large butternut squash

1/4 cup of unsweetened, non-dairy milk

1 tbsp organic, grass-fed, and/or vegan butter

pinch of salt

1/2 tsp cinnamon

Follow the steps above to prepare your squash. Steam until soft – I us

e a double boiler for about 15 to 20 minutes. Once soft, add to a bowl with your milk, butter, and salt. If desired, you can sprinkle with some cinnamon. Grab an electric mixer and blend until mashed (7)

Roasted Butternut Squash

Makes a tray full. 

1 large butternut squash

1 tbsp olive oil

sprinkle of sea salt

optional sprinkle of cinnamon

Preheat your oven to 425 degrees. Follow the steps above to prepare your squash into ready-to-cook cubes. Spread the cubes out in a large baking dish. Drizzle with olive oil. Add salt and cinnamon (if desired). Roast until soft, about 40 minutes. Remove and serve.

What is your favorite way to cook, or eat, butternut squash?





PS Dogs love squash. Roast or steam a little extra for them to help keep their digestive tract nice and healthy (our vet suggested we do it for our dogs).

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  • Erica
    December 1, 2015 at 10:30 am

    Oh my goodness, I LOVE butternut squash but it’s just so much work to get that blasted peel off! I fixed maybe 10 of them last year and either roasted and pureed or cut into chunks and froze. I still have some in my deep freezer now and I LOVE pulling it out for a quick soup or side dish. I’ve never tried peeling it with a vegetable peeler–I’ll have to try that next time. Thanks for the tip, lady. xo

      December 2, 2015 at 12:54 pm

      Anytime 🙂