Sweet, creamy, and ever-popular, butternut squash is the ideal entry-level pick for squash newbies. It's easy to cook, versatile, and you can find it flooding pretty much any supermarket come fall. Whether you're totally new to squash or just need a refresher, use these tips from associate food editor Rick Martinez to set your squash ambitions in motion. Ready to graduate to other squash varieties? These tips will also work for most other kinds of winter squash, like kabocha, acorn, and delicata.
Fewer kitchen tasks are more loathsome than peeling a whole butternut squash. The bad news: Peeling is unavoidable if you're after a velvety soup or purée, as skins will end up making the final dish chunky. But if all you want is a simple roast, you can happily skip the peeling altogether—the skin will soften as the squash cooks, and will provide some textural contrast to the creamy flesh. There's no right or wrong when it comes to peeling—it all comes down to personal preference, as well as how ambitious you feel on any given day.
If you are planning to peel your squash, Martinez says the first thing you should do is invest in a few inexpensive, plastic Y-peelers. "They're the best things on earth," he says. Use the Y-peeler to peel the entire squash, then slice off the two woody ends. Cut the round bulb off of the neck, then cut the bulb in half. Use a spoon to scoop out the flesh and seeds, and discard the flesh (save those seeds for snacking—more on that in a bit). Congratulations! You're now ready to cook with your perfectly peeled squash.
Not all squash prep requires an hour in the oven. You can get your squash fix in minutes by shredding it using the coarse holes of a box grater. Quickly sauté the grated squash in a skillet with a little olive oil, then use it as a nutritious add-in to these savory pancakes.
Butternut is naturally sweet, which makes it an ideal mix-in for your breakfast oatmeal or porridge. Stir a big spoonful of this compote, which combines squash chunks with candy-like Medjool dates and golden raisins, into your breakfast grain of choice. (We're partial to this barley porridge.)
Remember those seeds you didn't throw out while prepping your squash? Now's your opportunity to turn them into a crunchy, toasty bonus snack. Start with this basic toasted seed recipe, then get creative with your seasonings. We like za'atar and lemon zest, cinnamon and sugar, and Aleppo pepper and ground cumin—but the possibilities are endless.
Raw butternut squash is sweet, juicy, and crunchy—just the thing for a crisp fall slaw. Use a mandoline to julienne the squash into matchsticks. Go full-on fall by tossing the squash with this fresh-apple cider vinaigrette.
When you cook butternut squash with aromatics and broth until tender and then blitz it in a blender, you'll end up with the creamiest no-cream sauce your pasta's ever seen. But don't take our word for it—this squash carbonara speaks for itself.