Storage
Store uncut butternut squash in a cool, dark place for up to a month. Once cut, refrigerate the squash in an airtight container and use it within a week.
Nutritional Benefits
packed with vitamins (A, C, vitamin E, thiamin, niacin, vitamin B6, folate and pantothenic acid,), minerals (potassium and manganese), and dietary fiber.
Fun Facts
• Origin: Native to Mexico and the Andes, a staple for millennia.
• Culinary Versatility: Great in soups, stews, bread, muffins, pies, and as a pumpkin substitute. Can be roasted, mashed, or pureed.
• Shelf Life: Lasts 2-3 months in a cool, dark place, a reliable pantry staple for the cooler seasons.
• Diet-Friendly: High in water and fiber, low in calories, making it perfect for weight management.
• Rich History: Known for its buttery texture and nutty flavor, it gained popularity in the 1940s.
Versatile Recipes
1. Roasted Butternut Squash Soup
A creamy soup that combines roasted butternut squash with garlic, onion, and a touch of cream, garnished with roasted pumpkin seeds for an extra crunch.
2. Butternut Squash and Spinach Lasagna
A comforting and nutritious take on the classic lasagna, layering slices of butternut squash with spinach, ricotta, and mozzarella cheese, baked to perfection.
3. Caramelized Butternut Squash Wedges
Butternut squash wedges roasted with a glaze of honey, olive oil, and a sprinkle of cinnamon, making for a sweet and savory side dish.
4. Butternut Squash Risotto
A rich and creamy risotto that highlights the squash's natural sweetness, cooked with Arborio rice, white wine, and parmesan cheese, finished with a sprinkle of sage.
5. Butternut Squash Mac and Cheese
A healthier twist on the classic mac and cheese, incorporating pureed butternut squash into the sauce for a creamy texture and a boost of nutrition.
Preparation Tips
• Cutting: To prepare butternut squash, first peel the skin with a vegetable peeler, then cut it in half lengthwise, scoop out the seeds, and chop as desired.
• Cooking: Butternut Squash can be roasted, boiled, steamed, or sautéed.
• Pairing: It pairs excellently with apples and pears in various dishes, such as baked goods, soups, and casseroles.
I. Butternut Squash Soup
Ingredients:
• 1 butternut squash (peeled, seeded, and cubed)
• 1 onion (chopped)
• 1 quart chicken or vegetable broth
• 1 cup heavy cream (optional)
• salt and pepper to taste
Instructions:
1. Sauté onion in a large pot until translucent.
2. Add squash and broth; bring to a boil.
3. Simmer until squash is tender.
4. Blend until smooth, return to pot, stir in cream, and season with salt and pepper.
II. Roasted Butternut Squash
Ingredients:
• 1 butternut squash (peeled, seeded, and cubed)
• 2 tablespoons olive oil
• 2 tablespoons honey (optional)
• 1/2 teaspoon cinnamon (optional)
• salt, and pepper to taste
Instructions:
1. Toss squash with olive oil, honey, cinnamon, salt, and pepper.
2. Spread on a baking sheet.
3. Roast at 400°F for 25-30 minutes, or until tender and lightly caramelized.
