Butternut Squash
Whole and Cut Butternut Squash [Butternut Pumpkin (Australia / New Zealand); Batana (Sri Lanka); Cucurbita moschata]

This medium size (2 to 5 pounds) bottle shaped winter squash has very sweet orange flesh. The flavor is described as somewhat like sweet potato, and it can substitute for sweet potato in recipes. It's one of the most widely available squash in North America, appearing in most produce markets and supermarkets all year.

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Buying:   Butternut squash is widely available at supermarkets and vegetable stands throughout North America most of the year. Select squash heavy for its size and without any soft spots or bruises. The more orange the flesh, the riper it is.

Storing:   Do not refrigerate. They'll keep in a cool dry place for a month or so. Once cut they should be refrigerated and used within a few days.

Cooking: As with most winter squash, the most common ways of cooking are roasting and in soup, but butternut, due to its sweetness and availability, is used in a larger range of recipes than other winter squash, especially since it can substitute for sweet potato.

This squash is often simply split lengthwise, the seeds scooped out, lightly oiled, and roasted in a 400°F/200°C oven, on foil, cut side down, for about 45 minutes or until soft. It may also be peeled, cut into chunks, tumbled with oil and perhaps spices, and roasted 25 to 30 minutes, depending on the size of the chunks.


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