Butternut Squash is a Fall Favorite

Butternut squash is a fall favorite due to its sweet, nutty flavor and smooth texture, reminiscent of buttered sweet potato.  It is a great multi-use squash for fall dishes, including those that call for pumpkin.  Further, butternut squash stores well for several months in a root cellar or cool, dry location.  And last but not least, it is very nutritious (Vitamins A and C), including the seeds, according to Iowa State University Extension and Outreach.

Select a squash that has a smooth, even tan colored skin free of blemishes, cracks or soft spots. The stem should be brownish and woody looking. Look for the ones with the longest, fattest necks as this is the “meaty” part of the squash since the seeds are found in the bulbous lower part. One pound of squash becomes roughly 2 cups of cooked squash or 2 cups cubed.

There are a number of ways to peel it. The method really depends upon the intended use.  If it is to be used as a puree, it is not necessary to peel it at all.  It can be sliced in half length-wise, seeds removed, placed face-down in a lightly oiled baking dish, and baked in a moderate oven (350 degrees F) until tender.  It can also be microwaved in the same manner.  After cooling, the soft flesh can be scooped out and used for pumpkin pie, soups, breads, and desserts. The pulp can also be run through a food processor if desired for an even smoother texture.

If the recipe calls for cubed squash, then the peel needs to be removed.  Cubed squash can be roasted, steamed, cooked, or pureed.  Cubed butternut is typically added to recipes raw and it cooks with the other ingredients.  However, roasting butternut squash adds a new level of caramelized sweetness and is easy to do. Simply season squash cubes as desired; place on a lightly oiled baking sheet/dish; and bake at 400 degrees F until tender and lightly browned (approx. 25-30 min).

Butternut squash is delicious cooked, steamed, baked, roasted, sautéed and pureed and as such can be used in countless ways. The smooth texture of the butternut squash is a great addition to many sweet and savory dishes and can be used as a substitute for pumpkin in nearly any recipe.  It can be used in pancakes, soups and stews, breads (yeast and quick), desserts, dips and spreads, shakes, and even pizza.  It can be eaten raw, but cooking the squash softens the flesh, making it easier to consume and digest.  Because squash takes on many different flavors, it is tastier when cooked but it is also a nice addition when grated raw and added to salads.

If stored properly, butternut squash is a long-keeping squash lasting up to 6 months. For best results, squash should be stored in a cool, dry spot (50-55 degrees F) with relative humidity of 60-70 percent. Uncooked butternut squash should not be refrigerated.  If picked from the garden, it needs to be cured with warm temperatures and good air circulation for 10-14 days before storing.

Article released October 5, 2020

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