Boiled butternut squash is the fastest way to cook it: it comes out with fork-tender cubes in about 5 minutes on the stovetop! Here’s my method, and the best ways to season it.
Want a fast way to cook butternut squash? Roasted butternut squash is one of the tastiest ways to cook this popular vegetable, but it can take up to 45 minutes with preheat time. As a cookbook author, I always dread doing it (though it is delicious). So I’ve found the fastest way to cook squash: boiled!
This boiled butternut squash recipe takes just 5 minutes to cook: combine that with chopping and boiling the water and it’s just about 20 minutes total. Eat it as a tasty healthy side dish, or use it in recipes like enchiladas, risotto, or lasagna.
Boiled Versus Roasted Butternut Squash
Which method is better, boiled versus roasted butternut squash? It really depends on how you’re using it. Here are some pros and cons:
- Roasted squash: I love roasted butternut squash for its beautiful caramelized flavor and browned edges. It brings out a sweetness and texture that boiling can’t replicate! However, it does take about 45 minutes once you chop and roast the squash. It’s best for when you’re eating the squash as a side or as a featured ingredient, like in Butternut Squash Risotto.
- Boiled squash: Boiled squash results in very tender cubes. It takes about 20 minutes total. If you’re making Butternut Squash Soup (boiled as part of the process), a puree, mash or even Butternut Squash Lasagna, boiling butternut squash works great.
How To Make Boiled Butternut Squash
Butternut squash boils in just 5 to 6 minutes. That’s loads faster than the cook time for roasting, which is 30 to 35 minutes. The squash comes out sweet and tender, though you don’t get the lovely caramelized exterior that roasting provides. But it’s worth it if you’re using the squash in another dish; we love boiling squash for when we make lasagna. Here’s what to do:
- Peel and chop the squash. Tips on that are below!
- Boil 5 to 6 minutes. Bring a pot of water to a boil. Add the squash and boil for 5 to 6 minutes, until fork tender. Taste test a piece to see if it’s done.
- Drain and season. Drain the squash, then season it with olive oil, salt, pepper, and the additional seasonings of your choice.
How to Peel and Cut Butternut Squash
Butternut squash is notoriously difficult to peel and chop. Here’s the method we use, which makes it much easier to tackle it’s irregular shape. Watch the video first, then follow these steps:
- Chop off the neck first. Using a large chef’s knife, cut off the top of the butternut squash. Cut off the neck right where the neck meets the base.
- Peel: Use a vegetable peeler to peel off the skin of the neck and the base. A serrated vegetable peeler works better than a normal peeler, which tends to slip.
- Remove the seeds: Slice the base in half, and use a spoon to scoop out the seeds.
- Chop the neck: Cut a flat edge on the side of the neck, to use as a base. Cut the neck into roughly 1/4″ slices. Cut the slices into strips, then turn the strips and chop them crosswise to create cubes.
- Chop the base: Slice off the end of the base and slice it into roughly 1/4″ slices. Then chop the slices crosswise to create cubes.
Ways to Season Boiled Butternut Squash
This boiled butternut squash tastes great with a drizzle of olive oil and salt and pepper. We like adding a hint of garlic powder, which elevates the flavors. Because we used this boiled squash for our Butternut Squash Lasagna, we kept it very simple. But if you’re serving it as a side dish, you may want to add one or more of these flavors to elevate it:
- Parmesan cheese
- Finely chopped sage or thyme
- Butter
- Garlic
- Maple syrup
- Chopped pecans
- Cumin and chili powder
Recipes That Start With Boiled Butternut Squash
You can also use boiled butternut squash as a component in recipes. Because it’s such a fast way to cook squash, it’s ideal when used in these butternut squash recipes:
- Boil it up for Butternut Squash Lasagna
- Add it to Butternut Squash Salad or Creamy Squash Soup
- Use it for Mashed Butternut Squash or Butternut Squash Puree
- Do it as a shortcut for Butternut Squash Risotto
- Substitute it for sweet potato to make Butternut Squash Black Bean Enchiladas
Dietary Notes
This boiled butternut squash recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently Asked Questions
Well, only if you’re boiling halves. The boiled skin stays tough and needs to be removed either way. It’s easiest to peel and cut into cubes first, then boil it.
About 5 to 6 minutes for half-inch cubes, or 8 to 10 minutes for 1-inch chunks.
Personally I like to roast it if you’re using squash as a star ingredient and you want caramelized edges. You can boil it when it’s an ingredient you’re using in something else, like a lasagna or soup.
You can and you can throw it in the pot straight from frozen. Watch the cook time and pull when it is fork tender. Keep in mind, frozen butternut squash often doesn’t have as good of flavor and fresh and will be mushier when boiled.
I researched and found that raw butternut releases a sort of sap when you cut it. It’s not toxic and easily washes off with soap and water.
Boiled Butternut Squash
Pin RecipeBoiled butternut squash is the fastest way to cook it: it comes out with fork-tender cubes in about 5 minutes on the stovetop! Here’s my method, and the best ways to season it.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 2-pound butternut squash (medium)
- ½ tablespoon olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- Fresh ground black pepper
- Other flavor adders: Parmesan cheese, finely chopped sage or thyme, butter, maple syrup, chopped pecans, etc
Instructions
- Peel and cut the butternut squash into small cubes about 1/2-inch thick. (Go to How to Cut Butternut Squash for a video! A serrated vegetable peeler works best.)
- Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if it is done).
- Drain, then place in a medium bowl. Mix with the olive oil, kosher salt, garlic powder and fresh ground black pepper. Add additional seasonings as desired.
More Boiled Vegetables to Try
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