Butternut squash, a yellow to tan colored winter squash, is free of fat, cholesterol and sodium. It's also a source of fiber, magnesium, potassium and vitamins A and C. One half cup of uncooked cubes has 2 grams of fiber, 1 gram of protein and only 50 calories. Cubed squash is available at grocers or cut your own after peeling the squash. The sweet-flavored squash is a suitable substitute for any recipe calling for pumpkin or eat it a variety of ways plain, including mashed.
Place the cubes in a microwave-safe bowl.
Add about 1/4 to 1/2 cup of water to the bowl, or just enough to come up about 1 inch on the bowl.
Cover the bowl with plastic wrap to seal the moisture in and steam the cubes.
Microwave the bowl of cubes on high for about 5 to 10 minutes, or until the cubes are fork tender. Stir the cubes halfway though the cooking time.
Things You'll Need
When cutting your own cubes, make the job easier by removing the outside of the squash with a sharp vegetable peeler instead of using a knife to peel the squash.
Refrigerate cooked squash cubes covered in the refrigerator for up to 5 days.
Season butternut squash simply with salt and pepper or other suggested seasonings include allspice, cinnamon, cloves, ginger, sage, nutmeg, thyme and tarragon.
Be careful when removing plastic wrap - the ensuing steam will be extremely hot and can cause severe burns.