One of the quickest ways to cook butternut squash is in the microwave. It makes cutting, peeling and dicing the raw squash a thing of the past.
Here we are again with one of my favorite winter squashes. The butternut squash.
Based on the popularity of some of the butternut squash posts on the blog like this one for whole-roasted butternut squash or this creamy butternut squash soup recipe, you’re a fan as well.
Easiest Way To Cook Butternut Squash
Now, I have heard complaints about the difficulty in cutting and peeling squash, and I will be honest, I have voiced the same complaints. Well, you can stop using those reasons not to cook with butternut squash because I have a very simple solution for both of the issues. Your microwave.
Yep, you can cook the whole squash in the microwave. No peeling, cutting or dicing before cooking. Simply make some slits in the skin, place it on a microwavable plate, set the timer and watch it spin its way to a perfectly cooked veggie that is easy to peel, cut, and dice.
One very important step is to make slits in the skin. This allows steam to escape. Don’t skip this step.
I used a sharp paring knife. I think it is much easier than trying to chase the squash around the counter as I’m trying to poke holes through the skin with a fork. If you have perfected that craft, then use it. I’m going to stick with the paring knife.
How Long Does Butternut Squash Take In The Microwave?
The cooking time is dependent on the size of the squash. For the 3 pound squash that I used, it was 12 minutes. I did start checking it at 10 minutes and then continued to cook it checking at 1-minute intervals. When the paring knife sunk easily into the flesh, I knew it was done.
Make sure that you let the squash cool before you handle it. You can slice it lengthwise, remove the seeds, and scoop out the flesh. Or peel the whole squash with a vegetable peeler or paring knife, cut it lengthwise, remove the seeds, and dice it up and use it in a salad like this one that has orzo and blue cheese which I adore. Or, you can mash the cooked butternut squash up with butter, cream, and pumpkin spice like this. So seriously delicious!
Prepare to be amazed!
Print
Microwave Butternut Squash
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 1 cooked squash 1x
- Category: Side Dish
- Method: Microwave
- Cuisine: American
DESCRIPTION
One of the quickest ways to cook butternut squash is in the microwave. It makes cutting, peeling, and dicing the raw squash a thing of the past.
Ingredients
- 1 (3-lb.) butternut squash, washed and patted dry
Instructions
- Using a sharp paring knife, make several slits around the squash. This will allow steam to escape.
- Place the squash on a microwave-safe dish and place in the microwave.
- Microwave on high for 10 minutes. Use a paring knife to poke into it and see if it is soft inside. If not, cook for another minute and test again, and then another minute after that.*
- Remove the squash carefully and allow to cool enough to handle.
- Cut the squash in half lengthwise and remove seeds and scoop the flesh from the skin.
- Alternatively, remove the skin from the flesh with a vegetable peeler or paring knife, cut in half lengthwise and dice.
Notes
*Some squash are more dense than others and end up needing longer to cook. If yours isn’t soft after 12 minutes, set the power level to 50% and then cook it in 1 minute intervals until softened. The reason for the reduced power level is so that the outside of the squash doesn’t start to overcook before the inside is soft enough.
Beverly says
I usually only use my microwave for reheating food. After using it for the butternut squash, it made the whole process amazingly quick and easy.
★★★★★
Christine Pittman says
Beverly, So happy you liked it! I agree, it’s really amazing how much easier it makes things.
Cheryl says
This worked perfectly! I’ve done it three times now and having squash as our veg for dinner has become a favorite, to my kids and to me because cooking it is so easy now!
★★★★★
Christine Pittman says
Cheryl, Yay! I’m so happy this worked out so well for you. We all love it too!
Janet Putney says
Thank you for making my life much easier!
★★★★★
Christine Pittman says
You’re welcome, Janet! :)
Rich says
Good evening Christine.
I tried your cooking process this evening in my microwave and the butternut turned out superbly! I actually cooked it in conjuction with a potato, both cooked properly. So thank you, I have never tried it before, something to keep for the future. Oh and your pairing slicing tip works a treat.
Thank you for sharing.
Christine Pittman says
That’s great, Rich!
Christine Pittman says
Lynette, we are going to retest this recipe. Thank you for your feedback.
Barbara D. says
I covered mine loosely with plastic wrap to avoid the splatters which may come from the piercings. I’ve had that happen with other squashes and even a potato occasionally.
Christine Pittman says
Thank you for sharing, Barbara!
Hal Brown says
This is fantastic! I revere the nutritional benefit, but have trouble prepping raw veggies for cooking.
Note: with a smaller squash, 6 minutes developed a soft outside with a firmer core.
I’m wondering if cooking at 1/2 power might produce more even results.
Christine Pittman says
Thanks for sharing with us, Hal.
Yannick Benitah says
O cover the squash before putting in microwave, and do you put I upside down? Thanks
YannickÂ
Christine Pittman says
We leave the squash whole for this method, and you don’t need to cover. Enjoy, Yannick!
Graham Hopson says
Thanks very much for this tip. It worked a treat on my first ever try and cooking butternut squash!!!!
Christine Pittman says
You’re welcome, Graham!
Karen Simons says
Your recipe for butternut squash in the microwave is only 12 minutes whereas for the IP it’s 20 minutes. But…which one do you prefer?
Christine Pittman says
They both work well, Karen. Really just depends which one is more convenient based on the timing and appliances I’m using for the rest of the meal.
Jerry H. says
You instructed to cut vents in the butternut squash. How many, how long and how deep?
Christine Pittman says
I’m not super precise with it, Jerry, but I would suggest 4-5 cuts that are 1/2 – 1 inch deep and 1-2 inches long.
Sandra Lee says
A little safer than a knife and easier to do than a fork is to use an ice pick to make the steam vents.  I do this all the time with my spaghetti squash when cooking it in the microwave.  I’m excited to try the butternut in the microwave.  ?
Christine Pittman says
Interesting, Sandra!
Colleen says
This is a great solution for making baby food since you want to avoid adding any oil. Thanks!
Christine Pittman says
You’re welcome, Colleen! Enjoy!
Sarah L says
I admit to be nervous about cooking butternut squash. I had a bad experience many years ago. But now that I see how easy it is to cook in the microwave, I’ll be trying it again.
Christine Pittman says
Great, Sarah! Good luck!
Angelica says
I try to avoid using my microwave but this definitely seems a lot quicker and easier than the oven! Now I just have to find a squash small enough to fit in my tiny microwave to try it out!
Christine Pittman says
Sometimes the microwave is just the time saver you need! Enjoy, Angelica!
Cheryl says
Microwave cooking really speeds things up.
Christine Pittman says
It definitely does, Cheryl!
Jennifer Phillips says
I have never microwaved it before, will have to try this.
Christine Pittman says
Enjoy, Jennifer!
Calvin says
We do this a lot, but with kabocha squash.
Christine Pittman says
Awesome, Calvin!
Deborah Waddell says
The over version sounds like the one I’ll try but this version would be a great one when time is tight. Love Butternut squash and now I have easy ways to cook it. Thanks!
Christine Pittman says
You’re so welcome, Deborah!