I’ll admit that I put off cooking with butternut squash for a long time. Like, a really long time. For years I just skipped over it at the grocery store and didn’t give it one ounce of my attention.
One year I decided that each month I would tackle a new fruit or vegetable to work with, and that’s when I worked up the courage to cook with my first ever butternut squash. My first attempt at cutting it was absolutely comedic. I will spare you the details, but I think at one point I was so frustrated I just wanted to smash it with a hammer.
I don’t want you to go through the same frustration I did! Try these methods:
- How to Peel and Cut a Butternut Squash – Don’t be intimidated by cutting a butternut squash! This is a safe and sure method for peeling and cutting your squash.
- How to Cook a Whole Butternut Squash in the Pressure Cooker – If you need your butternut squash mashed or puréed, this is the easiest way to make it.
Once I discovered the rich flavor of this beautiful squash, I was hooked. I bought several more after tasting it for the first time and was even more delighted when I found out that they keep basically for-ev-errrr if stored in a cool place!
This squash is so amazing I just want to shout from the rooftops, “Winner, winner, butternut squash for dinner!”