Zap a sweet seasonal side in no time with my microwave butternut squash.

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Butternut squash is one of those foods you typically associate with a particular time of year: the fall. Like a big ol’ turkey dinner and pumpkin spiced everything, most of us only think about serving up some delish butternut squash when the temp starts to dip.
If I’m being completely honest with you — sometimes in the past, I’ve avoided using butternut squash because it takes SO LONG to roast in the oven. Sure, it’s all worth it once you’re chowing down on a sweet slice of squash, but the hours of roasting mean you’ll be feeling extra stress during an already busy dinnertime.
My solution? Pop your butternut squash in the microwave! Seriously, this miraculous invention makes preparing and serving a succulent side dish of butternut squash doable even on a weeknight.
So, don’t wait for Thanksgiving to cook yourself up some butternut squash. With your microwave at the ready, you’ll be enjoying this fork-tender veggie in minutes!
Is Microwave Butternut Squash Healthy?
With a generous amount of vitamin A and a good dose of fiber, butternut squash is a nutrient-dense side to add to your weekly meal rotation. And don’t worry about the microwave nuking all those rich nutrients into oblivion. Get this: Microwaving is one of the best ways to preserve your food’s vitamins and minerals! So, not only is the microwave super convenient, it can help everyone meet their health goals too. What’s not to love?
If you want to dial up the health factor in this butternut squash recipe, consider adding extra herbs or spices to your dish for an antioxidant boost. When I want that classic Thanksgiving vibe, I’ll often add some rosemary, thyme, or sage for a pop of fresh flavor and loads of healing benefits. You could also test out this recipe with a sprinkle of turmeric, ginger, or cinnamon for some extra heat and awesome anti-inflammatory effects.
Why is my microwave butternut squash still tough?
As amazing as the microwave is, there’s a potential downside to relying on this machine: uneven cooking. Since your squash won’t spend hours roasting away in an oven, it’s more likely those bursts in the microwave won’t cook every nook and cranny at the same rate, which leads to dreaded tough patches in your final product.
But don’t worry! There are simple ways to make every bite of your butternut squash tender while using your microwave. First, rotating halfway through is a must to let those heat waves work their magic throughout the squash’s fiber-filled center.
To test your squash for doneness, a fork is your best friend. Poke through different points in your heated butternut squash to see if there are still any tough bits, then pop it back in the microwave for 30-second bursts until you’re satisfied.
Speaking of poking your butternut squash, take a few seconds to poke holes throughout your squash before microwaving. This simple hack helps moisture escape while cooking, so you won’t have to worry about accidentally creating a watery squash soup!
INGREDIENTS
- 1 medium butternut squash (about 2 1/2 pounds)
- 1 tablespoon olive oil
- Salt to taste
- Ground black pepper to taste

INSTRUCTIONS
Prepare
Cut and seed squash; season.
Microwave
Cook squash until tender.
Serve
Cool slightly, then scrape or serve in halves.
Devour!

FAQs & Tips
This microwave butternut squash is already crazy convenient, but there are ways to simplify this side even more. How? You can microwave everything ahead of time! That’s right, just follow this recipe as-is, let your squash cool, then put it into an airtight container for storage. You can let this pre-made side chill in the fridge for a few days or freeze for a few months. Whenever you’re ready to eat, let your butternut squash thaw for at least a few hours before dinner, and then pop it in the microwave (again!) for reheating.
Usually, when you’re microwaving butternut squashes whole or in halves, there’s enough moisture to keep this veggie from drying out. However, if you decide to cut your squash into cubes — or your microwave is ridiculously powerful — you may want to add a tablespoon of water to a microwave-safe bowl while cooking your squash. This extra spritz of water is usually all you need if you’re noticing your butternut squash turns out drier than you’d like.
You don’t have to cover butternut squash, but this trick may help if you struggle with a tough texture. Put your butternut squash in a microwave-safe bowl, cover with plastic wrap and then pierce a few small vents in the wrap for steam to escape. This trick helps trap moisture, so your squash gets an extra sauna session to loosen up that tough texture.

Serving Suggestions
Butternut squash has a legendary reputation on the Thanksgiving dinner table, but that doesn’t mean you have to serve butternut squash with turkey dinner. OK, this recipe pairs great with savory recipes like my “Ground Turkey Stuffed Peppers” or “Easy Turkey Meatloaf,” but don’t limit yourself when serving this side.
Honestly, the sweetness in this butternut squash works excellent as a side for so many protein-packed lunches and dinners, including this “Strawberry Chicken Salad” or “Grilled Mexican Corn Salad With Tomatillos.” You could also use butternut squash as a fun base for building a bowl jam-packed with your favorite meats, veggies, and toppings (check out my “Homemade Chipotle Burrito Bowl With Chicken” for some recipe inspiration!). Depending on the different herbs or spices you add to your butternut squash, you’ll see it’s so easy to make it complement a ton of different meals.


Microwave Butternut Squash
Ingredients
- 1 medium butternut squash about 2 1/2 pounds
- 1 tablespoon olive oil
- Salt to taste
- Ground black pepper to taste
Instructions
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Carefully cut the butternut squash in half lengthwise using a sharp knife.
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Scoop out the seeds and stringy flesh from the squash halves with a spoon.
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Rub the cut sides of the squash with olive oil and season with salt and black pepper.
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Place the squash halves cut-side down in a microwave-safe dish.
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Microwave on high for 10 minutes, or until the squash is tender when pierced with a fork. If necessary, continue to microwave in 2-minute increments until fully cooked.
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Carefully remove the dish from the microwave using oven mitts and let the squash cool slightly before handling.
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Once cool enough to handle, use a fork to scrape the squash flesh into strands, if desired, or serve in halves.
Nutrition
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