Squashed Squash ( Hubbard or Butternut )

“A friend phoned me this evening, asking how to do squash (she hasn't been cooking at home for long; she's always been a takeout kind of gal). So, here is the method I use, for everyone who wondered how but were afraid to ask. Go for it -- it's easy and delicious!”

Ingredients Nutrition

  • 12 lb small winter squash, such as hubbard or butternut
  • 2 tablespoons unsalted butter, room temperature
  • 1 pinch freshly grated nutmeg
  • salt and pepper


  1. Pierce the squash in several spots with a fork or skewer.
  2. Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
  3. Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
  4. Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
  5. Add the butter and nutmeg, and mash well.
  6. Taste; add salt and pepper if desired; serve.
  7. A wee bit of cream can also be added when mashing, if you're feeling decadent.

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