Roasting diced butternut squash: You can roast diced butternut squash on a parchment-lined baking sheet—for approximately 20 minutes. Toss with olive oil, salt, and pepper before cooking.
Roasting halved butternut squash: To roast a butternut squash that has been halved and seeded, place the squash cut side down on a parchment-lined baking sheet—roast for 20 to 30 minutes. Turn over, cool slightly, and scrape out the cooked squash.
How To Microwave Butternut Squash
Pierce the skin: Use a sharp knife or fork to prick the skin of the butternut squash.
Cook on high: Place the entire squash in the microwave for 10 minutes on high. To check for doneness, you can use a fork, a metal skewer, or a bamboo skewer. The flesh should be tender throughout.
Remove the seeds: Cool slightly, cut the cooked butternut squash in half, and use a spoon to remove the seeds.
Remove the meat: Scrape out the flesh to use for soup or butternut squash puree.