How to Cook Butternut Squash

1. Roasted Butternut Squash:

- Preheat oven to 400°F (200°C).

- Peel, seed, and cut the butternut squash into 1-inch cubes.

- Toss with olive oil, salt, and pepper.

- Spread on a baking sheet and roast for 20-25 minutes or until tender and slightly browned.

2. Steamed Butternut Squash:

- Peel, seed, and cut the butternut squash into 1-inch cubes.

- Place in a steamer basket over boiling water.

- Cover and steam for 10-15 minutes or until tender.

3. Baked Butternut Squash:

- Preheat oven to 375°F (190°C).

- Peel, seed, and cut the butternut squash in half lengthwise.

- Scoop out the seeds and brush the inside with olive oil.

- Place the squash cut-side down on a baking sheet and bake for 45-50 minutes or until tender.

4. Mashed Butternut Squash:

- Peel, seed, and cut the butternut squash into 1-inch cubes.

- Place in a pot with enough salted water to cover.

- Bring to a boil, then reduce heat and simmer for 10-15 minutes or until tender.

- Drain and mash with butter, salt, and pepper.

5. Butternut Squash Soup:

- Peel, seed, and cut the butternut squash into 1-inch cubes.

- Place in a pot with chopped onions, carrots, and celery.

- Cover with vegetable broth and bring to a boil.

- Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.

- Puree the soup using an immersion blender or a food processor.

- Season with salt, pepper, and any desired spices.