Butternut squash recipes in microwave: 60 photos

HOW TO COOK BUTTERNUT SQUASH || MICROWAVE -OR- ROASTED

Today I tested two different cooking methods for butternut squash. Both of these ways of cooking butternut squash are easy and...

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FAQ

Place squash pieces, cut sides down, in a baking dish with 2 tablespoons water. Cover with plastic wrap, and make a few slits in the wrap to allow steam to escape. Microwave on 100% power (high) for 9 to 12 minutes or until tender, rearranging once.
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Line a large roasting tray with baking paper, toss the squash with the oil and roast for 25-30 minutes or until completely soft. 2. Scoop out the flesh into a bowl (discarding the skin). Mash well and leave to cool before mixing in the Parmesan and egg yolk.
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.
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