How to Cook Butternut Squash in the Microwave

Microwaving a Whole Butternut Squash

Wash the butternut squash. Rinse the squash with cold water and pat it dry. This will remove any dirt particles lingering on the squash’s skin.

Poke holes in the squash with a fork. Poking holes in the squash will allow steam to escape while the squash cooks in the microwave. Just like a potato, the squash needs to be able to vent while it cooks. Your holes don’t need to be more than 0.25 inches (6.4 mm) in, so don't worry if the squash is too hard to stab the fork very far. If you pierce the skin at all, steam will escape. Space the holes a few inches apart; you don’t need more than 15-20 holes.

Plate the squash and microwave it for 5 minutes. Place the butternut squash on a microwave-safe dish and microwave on high for 5 minutes. This will soften the squash, which will help you cut it. Don't worry if you can't fit the whole squash onto one dish; it's fine if it sticks out.

Cut the squash from top to bottom. Using a sharp chef's knife or serrated knife, cut the squash into 2 equal halves with a sawing motion. Cutting the squash will help it cook faster. When using your knife, hold the handle with your middle, ring and pinky finger, while using your thumb and index finger to hold the blade itself. This is called a "blade grip" and offers more control and balance than using all of your fingers to hold the handle.

Remove the seeds and plate the squash flesh-side down. If you have the time (and access to an oven), set your seeds aside to make a tasty snack later. If not, discard the seeds. Place the butternut squash halves flesh-side down on a microwave-safe dish. Again, the halves can be larger than the dish.

Microwave on high for 5-10 minutes. The length of time will depend on the size of your butternut squash. It’s okay to take it out and check it at 5 minutes. If it needs more time, put it in for another 5 minutes. The squash should be tender enough that you can stick a fork all the way through it.

Let the squash cool and serve it any way you like. Microwaved butternut squash is great for soups, hummus, or a healthy snack.

Microwaving a Cubed Butternut Squash

Cut off the top and bottom of the squash. Using a sharp chef’s knife or a serrated knife, saw the knife back and forth until the top inch and the bottom inch (2 centimeters) of the butternut squash are gone. Discard these pieces. When cutting a squash, hold your knife's handle with your middle, ring and pinky finger. Use your thumb and index finger to balance the blade. The "blade grip" offers more control and balance than a normal grip. Since butternut squash is circular, it has a tendency to roll around on the cutting board. Stabilize the squash with your non-dominant hand before cutting into it, and curl your non-dominant fingers under your palm in order to make a claw shape, pressing down on the squash with the first joints of your fingers.

Peel the squash, then cut it in half. Peel the squash like a potato, working from top to bottom. Discard all of the skin. Then, cut the squash's top away from the bottom, so that you have one small piece (the top) and one large piece (the bottom).

Cube the top. Keep the small piece on its side, like a rolling pin, and cut a slice every half-inch or inch. Cut evenly through the piece so that the slices come out as perfect circles. To make the cubes, cut 2 or 3 evenly-spaced slices across the width of the circle. Then turn the circle and cut it again. This will create a cube shape. Remember that the cubes don't have to be perfect. Keep the irregular pieces to cut down on food waste.

Cut the base in half. Place the base of the squash on the cutting board and cut it down the middle. You can use your other hand to press the blade down, working in a see-saw motion. Be sure your hand is not wet or slippery, however, as you could easily cut yourself if it slips.

Remove the seeds. Using a melon baller, an ice cream scoop or a spoon, remove the seeds from the squash. Set them aside to make a tasty snack, if you like. If not, discard them.

Cube the base. Cut the base into half-moons and then cube them. Make them as close in size as you can to the top cubes.

Microwave the squash cubes for 3-4 minutes. The cubes should be tender enough to be pierced with a fork.

Put the cubed squash inside your favorite dish. Cubes of butternut squash can go in omelettes, pizzas, salads or by themselves a healthy snack.

Microwaving a Spiralized Butternut Squash

Cut off the ends of the squash. Use a sharp chef’s knife or a serrated knife, and use a gentle sawing motion. Discard the ends. Hold the knife handle with your middle, ring and pinky finger, and use your thumb and index finger to hold the blade. The "blade grip," as it's called, offers more control and balance than using every finger to hold the handle.

Peel the skin and cut the squash in half. Using a vegetable peeler, peel and discard all of the skin from the squash. With a sharp chef's knife or a serrated knife, cut the top away from the bottom, so that you have one small piece and one large piece. Reserve the bottom for a different recipe, as it’s difficult to spiralize.

Cut the top in half. Laying the squash top on its side (like a rolling pin), cut the top into two equal pieces. This will help the squash fit in the spiralizer. Spiralizers come in different shapes and sizes. Cut your squash to fit your spiralizer.

Spiralize the squash and put it in a bowl. Use the largest setting on your spiralizer and transfer the spiralized squash into a microwave-safe bowl.

Add water to the bowl and cover. Add half a cup of water into the bowl, then cover the bowl with microwave-safe plastic wrap.

Microwave the squash for 5 minutes. The squash should be able to be pierced with a fork. Drain the water from the bowl.

Let the spiralized squash cool and serve it. Spiralized butternut squash works as a pasta substitute, a topping for toast, or a standalone side dish.

Using the Butternut Squash Seeds

Preheat your oven to 350 °F (177 °C). Line a baking sheet with aluminum foil for easy clean-up.

Wash the pulp from the seeds. After pulling as much pulp away from the seeds as you can, place them in a bowl of water and wash the seeds clean. After washing, pat them dry with a towel. A little pulp on the seeds is fine.

Toss the seeds in a bowl with oil and spices. Put the seeds in a bowl with a teaspoon of olive oil, a teaspoon of fennel seeds (or whatever spice you like) and a pinch of salt. Toss the seeds until they’re evenly coated.

Spread the seeds evenly onto the aluminum-covered baking sheet. Make sure they’re separated from each other; this will help them cook uniformly.

Bake for 15-20 minutes. The seeds should turn golden. The seeds may begin popping during baking. This is normal, but should be taken as a sign that the seeds are done cooking.

Let the seeds cool down before you eat them. Spiced seeds can go in a salad, in trail mix, or by themselves as an appetizer.