Butternut squash is one of the quintessential fall foods. It’s perfectly sweet when roasted, adds flavor and creaminess to soups, and can be used in place of pumpkins in breads and muffins. The seeds and skin are both edible (the skin is less tough as it cooks longer.) Fresh butternut squash can also be peeled easily with a good vegetable peeler. Butternut squash pairs really well with apples, caramelized onions, and goat cheese.
To tell if a butternut squash is ready, the skin should be tougher and you shouldn’t be able to press in with your fingernail. Squash should be kept in a cool, dry spot (similar to that of pumpkins and onions.) The butternut squash can be frozen in different stages. Roast or blanch peeled butternut squash and freeze in chunks or boil and puree to freeze for use in soups.
My recipes for Butternut Squash:
Recipes from around the web:
- Autumn vegetables en papillote with sage brown butter the Yellow House
- Squash + Apple Calzones from Happyolks
- Butternut caponata from Five and Spice
- salty-sweet butternut and lentil salad from the First Mess
- Adzuki Butternut Squash Soup from 101 Cookbooks
- Butternut Squash & Hazelnut Bouchons from Roost
- CRUSTED BUTTERNUT SQUASH from Sprouted Kitchen
- Roasted Squash and Portabello Tacos from A Couple Cooks