How To Bake Butternut Squash In The Oven

To purchase a butternut squash from the market the perfect one must be recognized. There are some ways to know which butternut squash is better to pick and which one is best to avoid.

Color:

Butternut squash should be creamy rich tan, darker amber, or even orange but with a matte finish. More creamy white than tan says unripe and a shiny surface indicates that the squash was picked way too early therefore it may not have developed its sweet taste.

There can be visible fungus or molds and discolored or puckered skin if gone bad.

Rind:

If picked early the skin will also be green, and thin and will taste like zucchini. For the ripe ones, if the skin is tough, there can be scratches in butternut squash which is normal but if there are bruises, wrinkles, cuts, and blemishes, it might be a sign to avoid.

There must not be any soft spots on the skin. The rind should be hard enough to not break or leave marks when scratching with fingers.

Smell and Hollowness: 

Fresh and ready to be eaten butternut squash smells wholesome and sweet flavor but the squash that has gone band smells putrid and rotten-like sour. As for hollowness, when knocking on the butternut squash that the squash is ready to eat, the tap will make a hollow sound.

If the squash is not yet ready, tapping on the surface will make a solid sound. 

Weight:

The butternut squash should feel heavy and hard for its size. If the squash is young it is light to carry as it has not ripened yet.

If the butternut squash is extremely old, it will form mold and fungus and the water contains declines making the flesh wrinkle from the insides thus the heaviness decreases as well when the squash is too old.

1. Brown Sugar: Enhances the natural sweetness of the butternut squash with a caramel tone, making it taste better.
2. Salt: Pops all the flavors out in the best state. It also helps to blend all the flavors incorporating them together in a balanced way.   
3. Butternut Squash: As the only ingredient that can not be altered or substituted, butternut squash is the most important element used as an ingredient on the list.
4. Olive oil: To grease the pan, and the butternut squash flesh, to prevent burning from temperature.
5. Seasoning and Spices: Brings out the best of the flavor making it palatable. 
6. Butter: It helps to add more flavor of creaminess that blends well with the seasonings
7. Aromatics and Herbs: Elevates the baked product from its looks, and taste to its smell, making the final product much more appetizing.

Some of the other spices that go extremely well with butternut squash with commonly used seasonings are listed with other aromatics and herbs that complement the taste and flavor of the squash.

All of these can either be used together or can also be used individually, i.e. one at a time. However, all the listed ones given here are optional choices that can either be opted for or can be skipped as per personal preferences.

Seasonings and Spices:

• Black Pepper
• Red pepper flakes
• Cumin Seeds
• Coriander seeds
• Garlic Powder
• Sweet Paprika
• Ginger Powder

Aromatics and Herbs:

• Cloves
• Basil
• Parsley
• Cinnamon
• Thyme
• Rosemary
• Cardamom
• Oregano
• Marjoram
• Star Anise
• Sage
• Chives
• Nutmeg

Here are some of the tools that will be required for use while baking the butternut squash:

1. Oven: An equipment that emits dry heat to cook inside the enclosed space.
2. Oven mitts: Protects the skin from burning due to the temperature of the oven.
3. Baking sheet: A tool used to put the squash in while baking.
4. Parchment Paper: Used inside the oven for cooking to prevent the butternut squash from sticking to the baking sheets.
5. Knife and Cutting board: Helps to cut the squash in the desired shape
6. Fork or a Dinner knife: Works when inspecting the doneness of the squash.
7. Mixing Bowl: Used as a tool to toss the seasonings into, to mix.
8. Pastry Brush: Applies the seasoning mix to the squash.
9. Spoon: To scoop the seeds out of the squash and mix the seasonings in a bowl.

Ingredients:

• 1/2 tsp of Salt
• 1 tbsp of Butter
• 1/2 tbsp of olive oil
• 1/2 tsp of Brown sugar
• 1 tbsp of Cinnamon

Spices and Flavorings:

• 1/4 tsp of Black pepper
• 1/4 tsp of Sweet Paprika
• 1/8 tsp of Red pepper flakes
• 1/4 tsp of Cumin- Coriander seeds powder
• 1/4 tsp of Ginger- Garlic powder
• 2 to 3 Cloves and Cardamom

Herbs:

• Dried Rosemary, Thyme, and Basil with 3 to 4 leaves each
• Parsley and Chives with 2 leaves to 4 fresh leaves

Preparing The Butternut Squash For Cooking

1. Clean

1. Take a whole butternut squash and run it underwater.
2. Rub its surface to remove any dirt or dust.
3. Wash well under the stem.
4. Peel its rind off (optional, can be skipped while baking whole)
5. Set it aside.

2. Make a spice mix

1. Take the spices in the ingredients and toss them in a bowl.
2. Roast the aromatics with dried herbs.
3. Make a fine powder of the roasted spices after they cool down.
4. Add oil in half of the spices making a paste of the seasonings
5. Chop the fresh herbs of choice
6. Set everything aside individually.

3. Cut and scoop

In the case of baking a whole butternut squash, it can be baked peeled, or unpeeled. However, for the half-baking and chopped baking methods, do the following. These steps can be skipped if whole butternut squash is being baked:

1. Cut the butternut squash vertically in halves from top to bottom.
2. Take a spoon and scoop the seeds out.
3. Take off the soft flesh attached to the seeds.
4. Do it until a clean and firm surface of the flesh can be seen.
5. For Halved baking, bake the butternut squash just like that without peeling.
6. But for cubed baking, peel and chop the butternut squash into even cubes.

Baking Butternut Squash

1. Preheat

Preheat the oven to two hundred degrees Celsius for 5 to 10 minutes. It will assist the oven to have an even temperature within itself that will help the butternut squash cook better in the enclosed environment of the oven.

2. Bake:

Baking butternut squash is often confused with roasting because of their similar process. The roasting method, however, is used on the thicker, tougher foods to brown them and make them crisp.

As for the baking methods, it is used to retain moisture in thinner, more delicate foods. Butternut squash has three different baking methods that take their own sweet time, and effort to be prepared as well.

Here is the detailed baking process for butternut squash.

• Whole Butternut Squash

1. Grease the baking sheet of the oven.
2. Put parchment paper over the oiled surface.
3. Take a whole butternut squash and oil them well on every exposed side.
4. Place it on the parchment paper over the baking sheet.
5. Put the baking sheet inside the preheated oven with the help of oven mitts.
6. Close the oven gate and let the whole butternut squash bake.

• Halved Butternut Squash

1. Grease the baking sheet of the oven and put parchment paper over the oiled surface.
2. Take a butternut squash that is cut in halves.
3. Oil all the exposed sides of both halves.
4. Season the flesh well by applying salt, and seasoning paste with a pastry brush.
5. Place it over the parchment paper on the baking sheet.
6. Pour two cups of water on the baking sheet at the side of the squash.
7. Use an oven mitt to carry the baking sheet inside the preheated oven.
8. Put it inside and let it bake.

• Cubed Butternut Squash

1. Oil the surface of the baking sheet.
2. Put parchment paper over the oiled surface.
3. Scatter the cubed butternut squash on the baking sheet.
4. Pour oil on them and apply spice mix or spice paste
5. Stir well on every exposed side.
6. Place it on the parchment paper over the baking sheet.
7. Put the baking sheet inside the preheated oven with the help of oven mitts. 

3. Check:

After the butternut squash is baked, check if it is done. Check the whole baked one, if the outer layer has shriveled and become brown, then only the poking test can be done.

As for other methods, poke the blunt dining knife in the flesh, if the knife slides in without any resistance, then the butternut squash is cooked. Take the butternut squash out of the oven and plate it to serve.

4. Serve

After taking the baked butternut squash out of the oven, serve it hot on a plate. For the whole baked one cut them in half and a tender flesh can be enjoyed after sprinkling the salt, cinnamon, sugar, spice mix, and herbs.

For halved baked ones, keep them on the plate and sprinkle cinnamon, sugar, herbs, and some salt with the seasoning powder. Serve it hot just like that without peeling off the cooked shell.

As for the cubed baked butternut squash, take it off the baking sheet and place it on the serving bowl or plate. Sprinkle the spices, salt, sugar, and cinnamon, with crushed dried herbs. Garnish all of them with fresh herbs and have them before they cool down.

To cook the butternut squash all three methods take their own time differently. For the whole baked butternut squash, as the rind has not been taken off, it will take 1 hour or more at 200 degrees Celsius. The thick skin of the squash will also cook in the process but this thickness contributes to the length of the cooking time of a whole baked butternut squash. 

As for the halved baked butternut squash, although these have not been peeled off of its rind, their flesh is visible and exposed. This made them capable of cooking much faster than the whole covered ones. It takes about 30 to 40 minutes to cook the halved ones.

Take them off and drain if the water has not dried, but add more if the butternut squash is not done cooking when checked.

Baking the cubed butternut squash is the fastest among others. While cubing the rinds will be taken off and the small size of the cubes will make them cook much faster.

Popping inside the oven, this one will be done in 30 minutes maximum. Take them off in 15 minutes and check, if done, then serve, but if not, sprinkle a little water over the cubes and bake again for 10 to 15 minutes checking in intervals. Once done, take them off.

Storing butternut squash can be a worrying thing because of its conditions. Here are some of the things that need to be remembered while storing the butternut squash:

• If a butternut squash is whole, uncut, or unpeeled, it can be stored in a dark room below 55 to 50 degrees temperature for months.
• In the case of peeled and cut, keeping them in a refrigerator can be done for 10 to most 15 days.
• The baked butternut squash can be stored in the refrigerator for a day or two but it is not recommended to do so as it turns mushy.
• As for freezing, chop the butternut squash and keep them in the freezer in a vacuum-sealed pack. This way it can be stored for a month.
• Do not freeze the baked butternut squash, it will spoil the texture, and taste and the mush will spoil the baked product.
• The frozen options however are not recommended as they make the butternut squash slimy. So if the seal is opened, cook it the very same day after giving it a thorough wash.

Here are some of the tips that can be useful during the baking of butternut squash. 

• During the washing of butternut squash, do not use soap water on the rind. 
• The seeds of the butternut squash can be consumed by cracking after it is dried and roasted.
• Adding a little water while baking will retain the moisture.
• Spices can be added as per the preferences.
• In case of want to make it simple, a simple sprinkle of salt with cinnamon sugar can do wonders as a seasoning.
• Each aromatic or seasoning gives a different flavor to the finished product.

1. Butternut Squash Ravioli

It is a dish that looks like wantons. The wanton wrapper is pressed from all four edges to seal the filling made from butternut squash. It can be given any desired shape. The process is repeated, to make multiple such wantons.

To make a ravioli from these wontons, these wontons will have to be boiled in salted water over medium to low heat. After these are done, garnishings of chives, sage, and some pepper can upgrade the taste. Topping them with parmesan cheese will enhance the experience for sure.

2. Butternut Squash Casserole

The crumbling toppings made from the mix of rolled oats, flour of choice, brown sugar, and cinnamon give this dish a loose texture on the outside. The dish has a lot of nuts like walnuts and pecans that are mixed with the topping.

There are other layers on the dish among which one is the layer of squash that has another layer of apples below. These are layered in three layers and baked in a casserole dish, which will emit an amazing aroma when done.