Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin. Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer — up to a month, unrefrigerated, in a cool, dark place — can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.
To prepare, cut off the top and bottom, divide the squash lengthwise in half, and scoop out (and reserve) the seeds. If sautéing, remove the skin with a vegetable peeler beforehand; otherwise, it's easiest to peel squash after it's been cooked. From there, you can transform it into almost anything:
- Sauté, then add it into a glorious Thanksgiving stuffing with sausage and kale.
- Incorporate basic roasted butternut squash into an Autumnal salad or two.
- Feed your addiction to mac and cheese with butternut squash version.
- Purée and use as a filling for ravioli.
- Finally, don't forget to save the seeds for snacking!
Do you like to cook with butternut squash? How do you use it?
Source: Flickr User levork