How do you cook butternut squash quickly?

The fastest way to cook butternut squash is to cube it and microwave it. Place the pieces in a microwave-safe bowl, add a splash of water, and cover loosely. Cook on high for 6–8 minutes until fork-tender. You can also steam it on the stovetop for a similar result. These quick methods are great for building a soup base or adding squash to salads or pastas. If you prefer roasted squash but are short on time, dice it small and roast at 450°F for 20 minutes, flipping halfway through.

How do you prepare and eat butternut squash?

Start by cutting off both ends for stability, then use a Y-peeler or paring knife to remove the skin. Slice the squash in half, scoop out the seeds, and cut it into cubes or slices depending on the recipe. You can roast, steam, sauté, or even boil it. For an easy butternut squash meal, try roasting with olive oil and herbs, then serve it on its own or mashed. It also works well in soups, grain bowls, or as a topping on toast.

How do you cook Jamie Oliver’s butternut squash?

Jamie Oliver keeps it simple. He slices the squash thick, keeps the skin on, and roasts it with olive oil, sage, garlic, and chili. The squash caramelizes beautifully in the oven, becoming sweet and slightly crisp. It’s perfect as a side dish or mixed into other fall meals. His method captures the essence of easy butternut squash cooking—bold flavors with very little effort.

What is the easy hack for peeling butternut squash?

The easiest way to peel a squash? Microwave it for 2–3 minutes whole. This softens the skin just enough to make peeling smooth and safe. Then use a sharp Y-peeler to remove the skin in long strips. This trick works well for any recipe and saves time during prep. It’s one of the best time-savers when making any easy butternut squash dish.

Easy Butternut Squash Recipe for Busy Weeknights

Name: Easy Butternut Squash Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium butternut squash (about 2.5 lbs), peeled and cubed; 1 tbsp olive oil; 1 yellow onion, chopped; 2 garlic cloves, minced; 4 cups vegetable broth; Salt and pepper, to taste; Optional: 1/2 tsp nutmeg or cinnamon

Description

This easy butternut squash soup is rich, creamy, and full of cozy fall flavor. With just a few ingredients and one pot, it’s perfect for busy weeknights or meal prep.

Ingredients

Scale

1 medium butternut squash (about 2.5 lbs), peeled and cubed
1 tbsp olive oil
1 yellow onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
Salt and pepper, to taste
Optional: 1/2 tsp nutmeg or cinnamon

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and sauté for 5 minutes.

2. Add garlic and cook for 1 minute until fragrant.

3. Add butternut squash cubes and vegetable broth.

4. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until squash is soft.

5. Use an immersion blender to blend until smooth (or carefully transfer to a blender).

6. Season with salt, pepper, and optional nutmeg or cinnamon. Stir well.

7. Serve hot, garnish with herbs or a swirl of cream if desired.

Notes

For deeper flavor, roast squash beforehand at 425°F for 25 minutes.

This soup freezes beautifully. Store in airtight containers for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 160
Sugar: 5g
Sodium: 580mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Description

Ingredients

Instructions

Notes

Nutrition

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