15 Butternut Squash Recipes (2024)

FAQs

How many cups does 1 butternut squash make? ›

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

2 pounds of butternut squash will yield approximately 5-6 cups of butternut squash cubes. To store: place butternut squash cubes in an airtight bag or container and store in the refrigerator for up to 3-5 days.

Assuming that each portion is about 4 ounces (4 oz of squash per person), you will need about 5 lbs of squash. If you want there to be leftovers or you think folks will eat more than 4 ounces each (maybe some of your guests have bigger appetites), you will want to cook more than just 5 lbs.

HELPFUL TIP: You can get about 4 cups of cubed butternut squash from 1 (2-pound) squash. Use a heavy vegetable peeler to peel the squash and then remove the pulp and seeds before chopping into cubes.

Butternut squash – Depending on the size, whole butternut squash can yield between 1 ½ cups for a small squash to 3 cups or so for a medium to a larger one. Take this into account when choosing a butternut squash for your recipe.

If your recipe calls for a cup or two of butternut squash, remember this easy conversion: a medium butternut squash (about two pounds) will yield around two and a half cups of cubed squash.

Two medium yellow squash (about 6 inches long) weigh about one pound raw.

When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding. It might stimulate the bowels too much.

Butternut squash is regarded as a superfood for its ability to boost immunity, support eye health, aid digestion and enhance cognitive function. It's a true nutritional powerhouse packed with essential vitamins, minerals, fiber and antioxidants.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

1.5 - 3 lbs Winter Squash Acorn Each (average) 1.5 - 2 lbs. Butternut Each (average) 2 to 5 lbs. Hubbard Each (average) 4 to 7 lbs. Sweet Potato/Delicata Each (average) 1 to 1.5 lbs.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E.

The same 1½ reduction occurs during the cooking process; 2 cups raw slices would shrink to 1 cup cooked yellow squash on your plate. Or, either 1 medium straightneck or crookneck squash would yield about ¾ cup of cooked squash.

Butternut squash is a medium-sized winter squash that usually ranges in size from about 3 to 5 pounds.