Boiled Butternut Squash
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.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Yield
- 4
Ingredients 6
- 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
Method 3
- 01
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.)
- 02
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).
- 03
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.
Provenance
- recipe-clones/acouplecooks-data
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