How to prepare butternut squash without losing your mind…or a finger. This easy roasting tutorial cuts down on the aggravation of prep time.


It was a dark time of NO butternut squash before I figured out this cooking trick. The fruits just weren’t worth the labor! If you have struggled to peel and cut this tough squash, you may have almost lost a finger. At least, your blood pressure was probably through the roof!


This easy technique brings prep down to a simple 5 minutes (with 30-40 minute cook time), and reduces the risk of bodily injury! The result is a tender center ready to eat!

Squash on cutting board
Look at it. With it’s tough exterior and delicious insides just mocking you!
Butternut squash with top and bottom cut off
Cut the top and bottom off with a sharp, sturdy knife.
Butternut squash cut in half and seeds scooped out
While it’s standing up, cut lengthwise down the middle and scoop out the seeds.
Squash with flat sides facing down in glass dish.
Lay both sides face down in a glass dish. Pour about 1/4-inch water in the bottom to steam.
Glass pan with foil on top
Cover and bake at 400 degrees for 30-40 minutes, or until tender. Stick a fork in the outside, it should go right through.
Mashed butternut squash.
Once cooked, allow halves to cool before scooping out the tender center!

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