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
Scale
- 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.