Butternut Squash is a popular and versatile winter squash. Butternut squash stores well, so it is typically seen in the shares after delicata, acorn and sweet dumpling. Butternut Squash is a variety of winter squash that is related to the zucchini, but is picked when fully matured yielding a different flavor and texture. Unlike the zucchini squash, the seeds and skin of a butternut are typically not eaten, although the seeds can be roasted and eaten separately. Butternut Squash is high in fiber, Vitamins A, C, and E, and minerals. Butternut squash is fairly easy to peel, or it can be roasted in the skin and scooped out for soups and purees. It’s also a popular baby food.
Store squash in a cool, dry place like a basement or cellar for months. In the refrigerator or on the counter use within a week or two. If a butternut squash has a bad spot or two simply cut off and use the rest.
Wash and pat dry. For recipes that call for diced raw butternut, peel tan skin with a vegetable peeler, then cut into cubes, scooping the seeds out and discarding. Butternut squash pairs well with sage, thyme, and rosemary. Roast on a baking pan with cloves of garlic and your herb of choice. Cut in half, scoop out seeds, and bake with the skin on, then scoop out flesh for soups and stews or baby food. Shred for risottos and fritters.
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