How to Steam Butternut Squash

Co-authored by Jerran Boyer and Jessica Gibson

Last Updated: December 24, 2022

Butternut squash is a popular way to add color, flavor, and nutrients to a dish. If your recipe calls for steamed squash, decide how you'd like to prepare it. You can easily steam cubed squash in a steamer basket on the stove. Or cut a squash and spread it on a sheet pan. Season the squash and cover it tightly in foil before you steam it in the oven. You can also steam butternut squash halves in the microwave. Just pour a little water in a microwave-safe dish and heat the squash until it's tender.

Ingredients

Stove Top Steamed Butternut Squash

1 pound (453 g) cubed butternut squash

Makes 4 servings

Oven-Steamed Butternut Squash

One 2 to 3 pound (907 g to 1.36 kg) butternut squash
2 tablespoons (30 ml) vegetable oil
Kosher salt and freshly ground black pepper to taste

Makes 4 servings

Microwave-Steamed Butternut Squash

1 butternut squash

Makes 4 servings

Method 1

Method 1 of 3:

Making Stove Top Steamed Butternut Squash

1
Set up your steamer basket in a pot. Place a medium pot on the stove and put a standard steamer basket into it. Pour enough water to come about 1-inch (2.5 cm) up the sides of the pan.^{[1]
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2
Add the butternut squash and turn on the heat to medium-high. Arrange 1 pound (453 g) of cubed butternut squash in the steamer basket. Put a tight fitting lid on the pot and turn the heat on to medium-high. Bring the water in the pot to a boil.^{[2]
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3
Reduce the heat and steam the squash for 10 to 12 minutes. Turn the heat down to medium so the water bubbles steadily. Steam the squash until it's tender and heated throughout. This should take about 10 to 12 minutes.^{[3]
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4
Remove the steamed squash and serve it. Turn off the heat and carefully lift the steamer basket up and out of the pot. You'll probably want to wear oven mitts when you handle the basket. Pour out the liquid in the bottom of the pot and season the steamed squash according to your tastes. Serve the squash while it's still hot.^{[4]
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- Refrigerate any leftover steamed squash in an airtight container in the refrigerator for three to five days.

Method 2

Method 2 of 3:

Making Oven-Steamed Butternut Squash

1
Prepare the oven. Turn the oven on to 500 degrees F (260 degrees C). Move a rack of the oven to the center.^{[5]
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2
Wash and cut the butternut squash. Rinse one 2 to 3 pound (907 g to 1.36 kg) butternut squash and use a sharp chef's knife trim off the bottom end of the squash. This will give you a sturdy base to set the squash on. Cut the squash in half lengthwise.^{[6]
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- If you're struggling to cut through the squash, try cutting it in half with a serrated knife.
3
Peel the squash and scoop out the seeds. Use a vegetable peeler to remove the rind. Take a sharp spoon and scoop out the seeds and any stringy fibers from the center of the squash.^{[7]
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4
Cut the squash into cubes. Lay the squash halves flat on the cutting board. Cut long strips of squash that are about 1-inch (2.5-cm) wide. Turn the strips 90 degrees and cut them into 1-inch (2.5-cm) cubes.^{[8]
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- You should end up with about five or six cups (1 to 1.2 kg) of squash cubes.
5
Season the butternut squash. Place the cubes of squash in a large mixing bowl and pour 2 tablespoons (30 ml) of vegetable oil over them. Sprinkle salt and pepper over the squash and toss the cubes to coat them. Spread the seasoned squash over a rimmed baking sheet in a single layer. ^{[9]
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6
Cover the sheet with foil and steam the squash for 27 to 30 minutes. Tear off a large sheet of aluminum foil and cover the baking sheet tightly. Put the pan in the preheated oven and cook the squash for 27 to 30 minutes. The squash should become tender once it's finished steaming.^{[10]
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- The foil needs to be tightly sealed or the squash will dry out instead of steam.
7
Serve the steamed butternut squash. Carefully unwrap the aluminum foil so the steam is directed away from you. Sprinkle the squash cubes with additional salt and pepper or herbs of your choice and serve it immediately.^{[11]
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- You can store leftover steamed butternut squash in an airtight container in the refrigerator for three to five days.

Method 3

Method 3 of 3:

Making Microwave-Steamed Butternut Squash

1
Wash and cut the butternut squash in half. Rinse one butternut squash under clean water. Take a sharp chef's knife and carefully cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds and fibers in the center of the squash.^{[12]
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- You can discard the seeds or save them to toast in the oven.
2
Pour water into a dish and lay the squash halves in it. Pour about 1-inch (2.5 cm) of water into a microwave-safe dish. Choose a dish that's shallow, flat, and large enough to hold both of the butternut squash halves. Lay the halves cut-side down in the water.^{[13]
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3
Microwave the squash for 20 minutes. Place the dish of butternut squash in the microwave and turn it to HIGH. Microwave the squash until the flesh becomes tender. This should take about 20 minutes.^{[14]
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- Don't worry if the skin of the squash becomes lighter as it microwaves.
4
Remove the squash and scoop out the steamed flesh. Wear oven mitts to take the dish out of the microwave. Carefully lift the squash out of the water and set it on a dish. Use a large spoon to scoop the flesh out of the squash and put it in a serving bowl.^{[15]
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5
Season and serve the steamed butternut squash. You can use the steamed butternut squash in other recipes or mash it. Use a potato masher to mash the squash until it's smooth. Season the butternut squash with salt, pepper, butter, or cream and serve it while it's hot.^{[16]
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- You can store leftover steamed butternut squash in an airtight container in the refrigerator for three to five days.