Steamed Winter Squash

By the RecipeCafe Archives

Ingredients

• 1 medium winter squash (approximately 3–4 lb / 1.4–1.8 kg), such as butternut or Hubbard
• 2 tablespoons (30 g) unsalted butter
• 0.5 teaspoon salt, or to taste
• 0.25 teaspoon black pepper, or to taste
• 1 teaspoon (4 g) granulated sugar (optional, if squash lacks sweetness)

Instructions

1. 1. Cut the squash into manageable pieces, approximately 3–4 inches (7–10 cm). Remove and discard the seeds and any stringy fibers from the cavity.
2. 2. Pare (peel) the skin from each piece using a sturdy vegetable peeler or paring knife.
3. 3. Fill a large pot with 1–2 inches (2.5–5 cm) of water and bring to a full boil over high heat. Set a steamer basket or metal strainer over the boiling water, ensuring the basket sits above the water line.
4. 4. Arrange the squash pieces in the strainer in a single layer as much as possible. Cover tightly and steam over continuously boiling water for 28–35 minutes, until the squash is completely tender when pierced with a fork or paring knife and the flesh gives no resistance at its thickest point.
5. 5. Transfer the cooked squash to a large bowl or back into the (emptied and dried) pot. Mash thoroughly with a potato masher or fork until smooth.
6. 6. Add the butter, salt, and pepper. Stir to combine and taste. If the squash is not sufficiently sweet, stir in up to 1 teaspoon (4 g) of granulated sugar. Adjust seasoning and serve warm.