As Serious Eats contributor Mari Uyehara wrote in her guide to winter squash, roasting “concentrates the squash’s flavor by evaporating moisture, converting its complex carbohydrates to sugars, then caramelizing those sugars.” And the Maillard reaction-a series of chemical reactions that occur when proteins and sugars in food are transformed by heat-helps produce complex, bittersweet flavors. Roasting: Roasting deepens squash’s flavor and brings out its sweet, savory notes.This method is similar to boiling and steaming in that you get none of the caramelization or Maillard reaction that enhances sweetness and depth as you do when roasting, but it's quick and convenient, and doesn't involve the stovetop. You’ll place the cut-side down on a microwave-safe plate, then cook it in four to five minute intervals on high until tender. Arrange the coated butternut squash cubes in a single layer on the prepared baking sheet. Add the salt, garlic powder, and chili powder. Add the olive oil and use your hands to mix it into the squash cubes. Microwave: To cook butternut squash in the microwave, it must first be cut in half and then cored. Place the butternut squash cubes in a large bowl.Place the squash in the steamer basket, cover, and steam until tender, about 15 minutes. This impressive tart, drizzled with a little homemade chile-honey, is perfect for late summer and early fall. To steam, add two inches of water to a large saucepan fitted with a steamer basket and bring to a boil over high heat. Get the Recipe: Roasted Butternut Squash Butternut Squash Tart with Chile Honey. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne. Like boiling, though, it also does little to develop the sweetness or complexity of the squash flavor that can be desirable in some recipes, where the squash's clean, natural flavor is what you want. Heat oven to 425 degrees F and line two large baking sheets with aluminum foil. Steaming: Another equally speedy way of cooking squash is to steam it, and you won’t lose as much flavor to the cooking liquid as you would if boiling.To boil squash, fill a medium pot with 4 cups of water or broth, then simmer one 2 1/2-pound butternut squash (peeled, seeded, and cut into 1-inch cubes) with salt, to taste, until tender, about 8-10 minutes. But if you’re planning to purée the squash with the cooking liquid for soup or serve the squash in a broth, that’s fine, assuming the less sweet, less complex flavor of unroasted squash is what you're after. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Boiling does leach flavor from the squash into the water or broth it’s cooked in, which isn’t ideal if you want to drain and serve the squash. Boiling: Though you won’t get the crisp, caramelized exterior that comes with roasted squash, boiling is a quick, effective way to cook the vegetable.
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