Kitchen Tip: Easy Peasy Butternut Squash Cooking

I love all winter squashes with all their sweet little yellow and orange interiors to scrape out and chow down on. What I do not like is scraping and/or cooking them. The first is a pain in the caboose and the second takes too long for my instant gratification problem.  Sure, cutting them in half, scooping out the insides, oiling or buttering them, and turning them upside down on a cooking sheet and baking for 40 minutes isn't HARD but it's not quick and it's messy.

Behold your microwave.  The squash problem solver. 

This is my new method, as easy as 10 minutes and 1, 2, 3:

1.  Throw that bad boy on a paper, or other, plate and stick it in the microwave.  Cook on high for 7 minutes. Turn the beastie over and cook for another 3 minutes. (Use a hot pad or tongs to turn.)

 

2. Remove from the microwave and carefully, to avoid burning your knuckles with the steam, slice open long ways with a long bladed knife.  Let sit for a few minutes to cool off  a bit.

 

3. Scoopy out the seeds with one little neat spoonful with no arm wrestling of the strings, and discard.  Scoop out the pulp and dress as desired.

Voila.  To me, so much easier than the whole fight the innards first and then bake forever method.  My favorite way to serve is to simply mix in a teaspoon or two of olive oil and salt.  The olive oil enhances the sweet without adding sugar and the salt, well you know, enhances in general.

Comments

[Colleen]

We usually cut before microwaving. Place them face down in a bit of water and VOILA!

Squash is YUMMY!

[Deborah Dowd]

I have never tried this, but you are a genius. This takes away the biggest obstacle to the use of butternut squash 0 the peeling!!

[Glenna]

Colleen--Yeah, that's sort of the part I was trying to avoid. I hate having to scrape out the guts. It's hard before they're cooked but after being nuked, whole, you just easily scoop it out.

Actually, I don't even usually have to worry about it being hot to cut after. I nuke the squash first thing and set it aside on the cabinet while I make the rest of dinner. Then right as everything is finished, I cut it, seed it, and scoop out the flesh. If it needs to be re-heated for 30 seconds. No big.

Deborah--It's all about making things the easiest so we'll eat them--right? :-)

[Melody Elliott Koontz]

Oh Boy!!!!

[Glenna]

Thanks Melly!

[Elana]

I make butternut squash and mash it with roasted jalapenos in my food processor. It's my new favorite tool to use. I got it from KaTom a restaurant equipment store online. It works so great. Just process together and top with some parmesan cheese for a spicy and savory butternut squash dinner
http://www.katom.com

[Glenna]

Oh yum! That sound wonderful too!