Butternut Squash

Butternut Squash


Almost no one is a stranger to Butternut Squash, with its tan skin, and bright orange flesh that is sweet and moist.



Butternut Squash is an excellent storage squash as long as the conditions are favorable and it has no visual blemishes.  Keep them in a cool, dry, and well-ventilated space.


Culinary Uses:

This is a very versatile squash and can be prepared using variety of methods.  Butternut Squash can easily be cooked using the ‘Simple Cooking Method for Winter Squash’ below.  

It can also to be used to make a delicious sweet or savory soup; sliced thin for use in Gratins with potatoes and other root vegetables; peeled, cubed, tossed in olive oil and roasted in a high heat oven so that the sugars caramelize and crisp up on the outside; sautéed with a variety of fun ingredients including roasted nuts, herbs, lemon zest, wine etc.; it can also be used to replace Sugar Pumpkin in just about any recipe.  


Simple Cooking Method for Winter Squash:


Preheat oven 350 degrees


Carefully slice your squash in half and scoop out the seeds.  You may save the seeds for roasting or discard them into your compost or trashcan.  Brush a little olive oil around the rim of the two squash halves and place cut side down in a baking dish.  Fill the baking dish with 1 to 2 inches of water, wine, or broth and bake in the oven until a fork will easily pierce through the skin, about 25-45 minutes, depending on the size of the squash.  Be sure to check and make sure the liquid doesn’t totally cook out of the pan.  Add more if needed.


Either scoop out the flesh and serve with butter and other adornments, or enjoy by eating the flesh straight from the skin.