December 09, 2012

Simple Cooked Squash

I've had a lot of squash and pumpkins around my house the last couple of months that I bought for decorations and to eventually eat. One thing that I love about squash is that they last forever and do not go bad.

I am not really a patient person and do not like to wait for things to cook so I took the easy way out by microwaving this squash.

Take squash (I used 2 buttercup and 1 pumpkin) and cut them in half. Scoop out seeds. If halves are large, cut in half.

Find a large baking dish or bowl that fits into your microwave. Fit squash pieces into bowl or dish. Cover with water.

Cook on high for 21 to 25 minutes or until squash is soft.

Once cooled, I scooped squash from its skin and pureed it. I have been using it for breakfast in a mix of plain yogurt, cinnamon and pureed squash. Also, I am making a squash pasta which looks similar to a healthified macaroni and cheese.

I liked cooking my squash this way because it was fast, simple and it kept the squash moist. Squash is packed with tons of vitamins and minerals such as vitamins A and C. Half a cup of buttercup squash has only 30 calories which is super low. This particular squash is creamy and sweet. It made a perfect addition to my yogurt and it filling too.

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  1. Replies
    1. It is so good for you too! I feel like I'm doing something right by eating it lol

  2. I love cooked squash but prefer it roasted in the oven. Cut side down for the first 20 minutes so it caramelizes then turn over and finish it off. So delicious!

  3. You know, my mother in law taught me how to cook butternut this way, except for she doesn't even split it open. you can poke the outside with a knife like you would a potato with a fork, and nuke it whole until you can squeeze it and it's soft. Then you just scoop, season and serve! They are so hard, almost impossible to cut open due to the shape and hardness, that I love this method!

  4. Allyson, that is a great idea! Anything to make cooking easier, I'm in.


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