How To Cook Butternut Squash (5 ways!)

Heat Oven - Set the oven rack to the center position and preheat to 400ºF (204ºC).
Cut Squash - Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom of the squash. Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.
Remove Seeds - Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.
Prepare Baking Sheet - Line a large baking sheet with foil. Grease the foil with 1 tablespoon of olive oil, use a paper towel to spread evenly.
Roast Squash - Brush the flesh of the squash with 1 tablespoon of olive oil. Place the squash cut side down and evenly spaced on the baking sheet. Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes depending on the squash's size.
Season - Carefully turn the squash over with tongs and season with salt and pepper.

Heat Oven - Set the oven rack to the middle position. Heat oven to 400°F (204ºC).
Season Squash - In a medium bowl, combine butternut squash, olive oil, salt, and pepper.
Roast Squash - Line a large baking sheet with foil. Grease the foil with olive oil. Evenly spread squash on the baking sheet. Roast for 10 minutes, then use a spatula to rotate and flip them over. Roast until squash is lightly golden brown and fork-tender, about 10 to 15 minutes.

Prepare Steamer - Fill a medium pot with enough water on the bottom to not touch the steamer basket. Add the steamer insert and then the squash on top. Cover and bring the water to a boil over medium-high heat.
Steam Squash - Once the steam builds in the pot, add the butternut squash. Cook until fork-tender, about 9 to 11 minutes.

Boil Water - Add water to a large pot. Bring to a boil over high heat, then add salt and stir to dissolve.
Cool Squash - Add the diced butternut squash and cook until fork-tender, about 9 to 11 minutes. Drain the squash well.

Cut Squash - Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom of the squash. Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.
Remove Seeds - Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.
Microwave Squash - Place one butternut squash halve on a large microwave-safe plate. Tightly cover with plastic wrap. Microwave on high power for 9 minutes. Very carefully tap the covered surface to check if the squash is fork-tender. Microwave an additional 1 to 2 minutes if needed.

Prepare Squash - Place butternut squash cubes in a 1-quart microwave-safe bowl or container. Add water and tightly cover with plastic wrap or a plate that covers the top of the dish.
Microwave Squash - Microwave on high power for 4 minutes. Very carefully lift the cover to check if the squash is fork-tender. Microwave an additional 1 to 2 minutes if needed.

Cut Squash - Wash and thoroughly dry the butternut squash. Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom of the squash. Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.
Remove Seeds - Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.
Add Squash - Place the wire rack/trivet inside a 6-quart Instant Pot. Add the cubes of butternut squash on top of the rack. Pour the water into the side of the pot. Make sure that the release valve is in the "Sealing" position. Place the lid on, then turn and lock.
Pressure Cook - Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 8 minutes using the "+" or "-" controls. It will take about 10 to 12 minutes for the pot to heat and build pressure.
For a larger 2 ½ to 4 pound squash, cut into 4 pieces. Cook 9 to 10 minutes, depending on size and how soft you would like the flesh.
Release Pressure - Carefully quick-release the pressure. Use an oven mitt to slowly and carefully twist the steam release handle on the lid to the "Venting" position. You can also cover the valve with a towel to prevent splatter. Remove the lid and use tongs ro take out the butternut squash halves.

Add Squash - Place the wire rack/trivet inside a 6-quart Instant Pot. Add the cubes of butternut squash on top of the rack. Pour the water into the side of the pot. Make sure that the release valve is in the "Sealing" position. Place the lid on, then turn and lock.
Pressure Cook - Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 3 minutes using the "+" or "-" controls. It will take about 10 minutes for the pot to heat and build pressure.
Release Pressure - Carefully quick-release the pressure. Twist the steam release handle on the lid to the "Venting" position. You can also cover the valve with a towel to prevent splatter. Remove the lid and use tongs to lift out the trivet. Quickly transfer to a bowl and serve with desired seasonings.