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Nov 24, 2012 05:33 PM

Butternut squash in OVEN: not soft !!!

This is my first time trying to cook butternut squash in the oven. I cut it in half, placed on tin foil on cookie sheet and cooked for 60 minutes at 375 degrees.

It wasn't very mushy like I like it, so I put it in for another 60 minutes.

Same thing: not really that soft.

I'm trying to get something in the consistency of baby food (something that would turn to total mush in your mouth).

I normally cook it in a pressure cooker for 20 minutes and it comes out like I like it.

My purpose in trying the oven was to cut down on prep time: when I cook it in the pressure cooker, I peel the skin off and cut into chunks and it's kinda a pain.

Any tips on how to achieve 'mush' in an oven without having to go through all the peeling hassle?


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  1. I cook butternut squash for an hour or so at 425. Baked squash will never have the same consistency as pressure cooked, which to my mind is a good thing.

    If you microwave it for a few minutes peeling is easier.

    1 Reply
    1. re: magiesmom

      Thanks for the nuke tip. I will certainly try that!


    2. Mike- you have lost all the moisture in your dry oven. 2 hours at 375- I'll bet you made Squash Jerky (not a bad idea)..

      If you want easy.. cut in half, de-seed.. put in a baking dish face down.. pour in a 1/2 inch or so of orange juice.. or chicken stock.. or what-have-you.... cover with foil.. and bake at 400. You'll have puree-able squash in 45 minutes (esp if you start with hot liquid and a preheated oven).

      1 Reply
      1. I too cook bake butternut squash halves because it's easier than peeling and cubing ( I put squash in to dog food, and cook up several squash about once a month). Some squash are certainly more tender than others, and bigger ones take longer to cook. They never get mushy like when boiled. Often they are stringy or grainy. The dog doesn't care! One idea.. My sister always gets pumpkins and roasts them for pie. She puts the cooked pumpkin through a meat grinder to get a smooth texture.

        2 Replies
        1. Why are you peeling and cubing the eggplant before pressure cooking?

          You just need to halve it (or cut it into chunks small enough to fit in the pressure cooker) and steam it with one cup of water for about 5 minutes - then you can tease out the pulp. For extra-mushy, 10 minutes should be enough, then just scoop the pulp out with a spoon.



          1 Reply
          1. re: pazzaglia

            It's butternut squash (not eggplant), but I peel it because the whole thing turns to mush in the pressure cooker and the skin would get all mixed in - not good for me.

          2. Wrap it well in foil - the squash's own steam will make it soften faster. trick is just getting the right mixture of caramelization and softness at the same time. If you don't get the caramelization you want, try a higher temp.

            Of course you could just peel and cut it into smaller cubes, but you seem to know that.

            2 Replies
            1. re: cowboyardee

              If wrapped in foil, will the skin be soggy and disintegrate into the flesh when trying to scoop it out?