Butternut Squash are extremely hard to peel…so I don’t even bother. Instead…I roast (bake) my squash in the oven and then spoon the pulp out to use in various recipes. Once you have soft pulp…you’ll need to use it (right away) or store it using one of the methods listed at the bottom of this post.
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Here’s how I like to do it.
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil or a non-stick silicone baking mat. I like to use a silicone baking mat. Set aside.
Wash the butternut squash to remove all dirt. You can use a vegetable brush if needed. Just make sure you get it clean. Place it onto a cutting board and slice it in half lengthwise. Using your hands…remove the seeds and strings. Lightly brush the sliced halves with a little bit of vegetable oil. You don’t need a lot! Place the sliced halves facing down onto the baking sheet.
Bake in a preheated 375 degrees F oven for 40-55 minutes. The baking time will depend on the size of the squash. I set my timer for 40 minutes and then reset in 5 minute increments until it’s done. The pulp (inside) needs to be soft….very fork tender but not mushy. Remove from the oven and let cool for 15 minutes or until you can safely handle it. Use a spoon and spoon out all of the pulp. You can toss the skin away.
To turn the pulp into puree…just toss it into your blender for 20-30 seconds…blend until smooth. You can then use the butternut squash puree as-is in your favorite recipes. I use the puree when making butternut squash pies, breads, muffins, pudding, etc.
If you’re not going to use the butternut squash pulp or puree right away…refrigerate it for up to 3 days. Pulp or puree can be frozen for up to 6 months in a freezer container.