Butternut squash might just be one of Autumn’s most versatile fruits, yes fruit.
It is one of the most popular squashes with a mild, but sweet flavor and smooth-textured flesh.
There are so many delicious ways to use this hard-shelled squash, from soups and salads to lasagna and pizza.
Cooking With Butternut Squash
The sweet, nutty flavor of butternut squash is wonderful in both sweet and savory recipes.
Roast it cut in half or into cubes for a caramelized flavor, or cook it in a pressure cooker if you’re short on time.
As with most squash, butternut squash is available in the autumn for baking and cooking as it works in all types of recipes.
Once cooked, the flesh becomes soft and blends easily without the graininess you may find in other winter squash varieties.
Butternut’s had slight nutty, sweet flavor that really comes out when the squash is roasted in the oven or on the barbecue.
It can be cubed and roasted to eat as a side dish or added to a leafy green salad.
When pureed, it can be used to make soups, to fill or top pasta, or baked into breads, cakes, and muffins.
Butternut squash even roasts well with other fruits and vegetables. The slight sweetness of butternut complements well with the sweetness of other fruits, like apples, grapes and cranberries.
Selecting Your Squash
Look for squash with minimal bruising and no obvious cuts or oozy areas. The squash should feel heavy for its size.
During the Autumn months, squash can sometimes be found at farm stands, farmers’ markets, or “U-Pick” pumpkin and gourd farms.
Purchasing at these locations can help you get a squash with maximum flavor.
Storing Your Squash
If you plan on eating the squash soon, you can keep it on your countertop for up to a week.
For longer storage, keep it in a cool, dark place such as a cold storage room. A properly stored squash can last for weeks or even months.
Diced raw butternut squash can be refrigerated for two to three days.
Once cooked, the squash will keep in the fridge for up to 5 days.
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