Winter Squash Guide: Butternut, Delicata & Honeynut | America's Test Kitchen, by America's Test Kitchen on YouTube. 3 min 30 s.
- Video length
- 3 min 30 s
- Time to do it
- 45 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Match the squash to the job. Butternut is best for soups and purees, honeynut is small and sweet and shines when roasted, delicata roasts fast because you eat the skin, and spaghetti squash gives you strands.
Set a damp towel under your cutting board so it cannot slide, and use your sharpest chef's knife. A dull knife is more likely to slip off the hard skin.
Cut a thin slice off the stem end so the squash sits flat. Stand it upright and cut down through the middle, rocking the blade through rather than forcing it.
Scoop out the seeds and stringy pulp with a spoon and scrape the inside clean. Rinse the seeds if you want to roast them later.
For butternut, prick the whole squash and microwave it for 3 to 5 minutes to soften the skin, then peel it with a vegetable peeler or sharp knife. Let it cool a little first.
Leave delicata and honeynut unpeeled. Slice delicata into half-inch rings and scoop the seeds from each ring, or halve honeynut lengthwise.
Toss the pieces with oil, salt and pepper and lay them cut side down on a sheet pan. Roast at 400 F: about 20 to 30 minutes for delicata and honeynut, 30 to 40 minutes for butternut cubes.
For spaghetti squash, roast the halves cut side down at 400 F for 40 to 50 minutes, until a knife slides in with no resistance. Cool for 10 minutes, then rake the flesh with a fork into strands.
Check doneness with a knife, not a fork. The blade should go through the flesh with no push back but the squash should still hold its shape.
Tips and common mistakes
Never cut a round squash while holding it in your hand. Always work on a stable board with the squash sitting flat.
Peel butternut before or after roasting. After roasting, the flesh scoops out easily with a spoon.
Delicata skin is thin enough to eat, so scrubbing it clean is enough. Peeling wastes time and flavour.
Pull spaghetti squash out as soon as the strands separate. Overcooking turns them soft and watery.
Questions
Do I need to peel delicata squash?
No. The skin is thin and softens fully in the oven, so wash it well and roast it as it is. Rings and half moons both work.
How do I know when winter squash is cooked?
A sharp knife should slide through the flesh with no resistance. If it still feels firm in the middle, give it another 10 minutes and test again.
Can I use butternut squash instead of spaghetti squash?
Not for strands. Butternut turns smooth and creamy when cooked, so use it for soup or mash. Only spaghetti squash separates into noodle-like strands.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
