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With its smooth texture and a buttery sweet potato flavor, butternut squash is the go-to gourd for fall recipes. You can turn this vibrantly colored squash into a main dish worthy of any fall spread, from hearty comfort food casseroles to hearty spaghetti, gnocchi and other pasta-inspired dishes. Whether you’re new to butternut squash or looking to brush up on your squash skills, here’s what you need to know about choosing, preparing and cooking with this versatile fall veggie.
How to Pick the Best Butternut Squash
“The skin of the best butternut squash is tight and evenly colored, with no blemishes or soft spots,” says Sarah Woutat of Uproot Farms in Princeton, Minn. Curing — A post-harvest, 10-day process that maintains good air circulation and temperatures between 80°F and 85°F, producing sweeter-tasting meat and longer storage potential.
“If stored in a dry, cool, well-ventilated place, a cured butternut can last up to four months,” says Woutat. Wrapped tightly in plastic, cut squash can be refrigerated for up to a week.
How to Prepare Butternut Squash for Cooking
To prepare it for cooking, cut about 1 inch from each end of the squash, stand upright, and peel with a sharp vegetable peeler. Cut the squash in half to separate the neck from the bulb end, then cut the bulb in half lengthwise and scoop out the seeds. Dice or slice as needed.
Woutat recommends roasting butternuts until tender to intensify their sweet flavor. Add fried cubes to tacos or frittatas; Mash and use as a spread for ravioli or pizza; Or mix into smoothies, dips or batters for baked goods. Do not discard the seeds, which can be roasted as a soup garnish or enjoyed as an out-of-hand meal.
What to cook with butternut squash
• Shave raw butternut squash and carrots into ribbons; Toss with sliced apples, baby spinach and walnuts; the dress salad With a lemon vinaigrette.
• For a season Breakfast bowlStir together cooked steel-cut oats with butternut squash puree, sliced pecans, dried cranberries, maple syrup, ground flaxseed, ground cloves, and vanilla extract.
• Boil together cubed butternut, veggie broth, coconut milk, red curry paste, garlic and ginger; Puree with lime juice, and garnish with roasted peanuts Thai-inspired soups.
• For A riff on hummusMix together the cooked butternut with the chickpeas, tahini, olive oil, lemon juice, cumin, cayenne pepper, salt and black pepper.
• Blend pecans with oil and a touch of honey in a food processor until creamy; For sweetness, mix in butternut puree, cinnamon and nutmeg Twist on the nut butter.
• For a season the smoothieMix together cooked and cooled butternut with almond milk, frozen banana, plain yogurt, chia seeds, fresh ginger, vanilla extract and cinnamon.
• Make a the pizza Topped with roasted cubed butternut, shredded kale, chopped sage, sliced pear and soft goat cheese.
• Accessories burritos With steamed or roasted butternut, brown rice, black beans, avocado slices, cilantro and salsa.
• Reduce pomegranate juice, balsamic vinegar, and cinnamon, uncovered, over medium-high heat and simmer until syrupy; Serve on slices Roasted Butternut.
Related: Are Figs Vegan?
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