Butternut squash is rich in fiber and vitamin A and can be used in a variety of fall-inspired dishes. Get all you need to know about this winter squash.
Sometimes called a butternut pumpkin, butternut squash is one of the most popular types of winter squashes.
In fact, most grocery stores sell it pre-cubed, spiralized, and frozen.
While technically a fruit, this nutty-flavored squash is culinarily used as a vegetable and can stand in for pumpkin in many recipes.
One cup of cooked butternut squash provides:
It’s also high in vitamin E, several B vitamins, magnesium, potassium, and manganese.
A ripe Butternut squash can be surprisingly difficult to pick out.
But trust me, it’s worth finding a ripe one otherwise you could end up with either an underripe, flavorless squash or an overripe, mushy one.
Here’s what to look for:
An uncut butternut squash can last up to 2-3 months when stored in a dry, cool place. Just note that the flavor will slowly decline over time.
Once cut, it can last in an airtight container for up to 4 days in the fridge and several years in the freezer.
However, I like to use frozen squash within 6 months for best flavor.
There are many ways to cook and use butternut squash, but regardless of the method it’s important to wash the outside before cutting it to get rid of any dirt and debris.
While the skin of butternut squash is safe to eat, it usually isn’t very tasty. If you plan on using cubes or slices then I recommend peeling the skin before eating.
However, if you’re going to puree the squash after cooking, then I usually just keep the skin on and use a spoon to scoop out the softened, cooked squash directly into a food processor or blender.
Butternut squash is most commonly roasted. While you can just cut it in half and roast, for a quicker cooking time, squash can be sliced or cubed before roasting.
However, you can also steam, sauté, and even fry it.
Some ideas to get you going:
This site uses Akismet to reduce spam. Learn how your comment data is processed.