Culinary Delights with Butternut Squash

The Versatility of Winter Squash

Winter squash, including butternut, is known for its durability and long shelf life, making it a perfect storage crop. Unlike summer squashes, such as zucchini and yellow crookneck, butternut squash can be kept in a cool, dry place like a cellar or pantry throughout the winter months. This group of hardy vegetables also includes varieties like pumpkin, acorn, Hubbard, spaghetti, and the heirloom Delicata. Each has its unique flavor and texture, but butternut squash, in particular, is celebrated for its smooth, creamy flesh.

Harvesting butternut squash is a rewarding endeavor. Gardeners eagerly anticipate the transformation from pale green to a rich, creamy beige, signaling readiness for picking. The leaves wither, and the rind hardens under the sun's touch, preparing the squash for storage or immediate culinary use. Whether you've grown your own or picked up a few from the local market, here are some delicious ways to enjoy butternut squash.

Roasted Butternut Squash

• Preheat your oven to 400°F (200°C).
• Prepare a rimmed baking sheet with a light coating of oil.
• Peel and seed one butternut squash, then cut it into cubes.
• Toss the cubes with a couple of tablespoons of olive oil.
• Season with salt and pepper to taste.
• Spread the cubes on the baking sheet and roast for 20 minutes.
• Stir and continue roasting for another 20 minutes until the edges are caramelized and golden.

Baked Butternut Squash

• Heat your oven to 400°F (200°C).
• Halve two butternut squashes lengthwise and scoop out the seeds.
• Place the halves cut-side up on a foil-lined baking sheet.
• Dot each half with about 1 tablespoon of butter.
• Season with a pinch of salt.
• Bake for approximately 50 minutes, or until the flesh is tender and easily pierced with a fork.

Creamy Butternut Squash Soup

• Thinly slice two small onions and four cloves of garlic.
• Peel and chop 3 cups of butternut squash into small pieces.
• In a large soup pot, sauté the onions and garlic with 2 tablespoons of olive oil over medium heat until they are soft.
• Add the chopped squash along with 3 cups of water and 2 cups of apple cider, or substitute with 5 cups of vegetable stock for the total liquid.
• Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the squash is fork-tender.
• Season with salt and pepper to taste.
• Use an immersion blender to puree the soup until it's smooth and creamy.

Buon Appetito!

Nutritional Benefits and Fun Facts

Butternut squash is not only delicious but also packed with nutrients. It's a great source of vitamins A and C, magnesium, potassium, and dietary fiber. According to the USDA, one cup of cooked butternut squash contains only 82 calories but provides 457% of the recommended daily intake of vitamin A and 52% of vitamin C USDA National Nutrient Database.

Interestingly, while butternut squash is often thought of as a vegetable, it's technically a fruit because it contains seeds. Moreover, the squash's flowers are edible and can be a delightful addition to salads or as a garnish.

When it comes to food waste, a staggering amount of fruits and vegetables never make it to the plate. The USDA estimates that in the United States, around 30-40% of the food supply is wasted, which includes significant quantities of produce like butternut squash USDA Food Waste FAQs. By finding creative ways to use butternut squash and other produce, we can help reduce this waste and enjoy the full bounty of the harvest season.