Butternut squash has a naturally sweet, nutty flavor and is a versatile ingredient in vegetarian cooking, often used in soups, stews, casseroles, and roasted dishes to add depth and warmth.
Quick Finds
Selecting a Fresh Butternut Squash
- Look for a firm, smooth skin: The skin should be free of wrinkles, soft spots, or blemishes.
- Color: It should have a uniform, pale orange color with no green patches.
- Weight: Choose one that feels heavy for its size. This indicates it’s full of moisture and less likely to be dry.
- Shape: A bulbous bottom and long neck are ideal. The neck should be straight and not too curved.
- Sound Test: Gently tap it and listen for a hollow sound, which may indicate it’s ripe.
Preparation and Storage Tips
- Prep:
- Wash the exterior before cutting.
- Peel off the skin with a vegetable peeler or knife.
- Scoop out seeds and stringy bits with a spoon.
- Storage:
- Uncut squash: Store in a cool, dry place (not in the fridge), away from direct sunlight. A pantry or countertop is ideal.
- Cut squash: Wrap tightly in plastic wrap or place in an airtight container, and refrigerate.
Shelf Life
- Uncut butternut squash: Can last 1-3 months in a cool, dry place.
- Cut butternut squash: Best used within 3-5 days when stored in the fridge.
Shelf Life of Cooked Butternut Squash
- Cooked squash: Should be eaten within 4-5 days when stored in an airtight container in the fridge.
How to Cut Butternut Squash
- Trim the ends: Cut off both ends of the squash using a sharp knife.
- Peel the skin: Use a vegetable peeler or a sharp knife to remove the skin. The skin is thick, so go slow.
- Slice: Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits.
- Cube or slice: Depending on your recipe, cut the squash into cubes, slices, or chunks.
Ways to Cook Butternut Squash
Roasting
- Preheat the oven to 400°F (200°C).
- Cut the squash into cubes or slices.
- Toss with olive oil, salt, pepper, and any desired seasonings.
- Spread in a single layer on a baking sheet.
- Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
Sautéing
- Peel and cube squash into small pieces.
- Heat olive oil in a pan over medium heat.
- Add squash cubes and sauté, stirring occasionally, for 10-12 minutes until tender and lightly browned.
- Season with salt, pepper, and herbs.
Pureeing (for soups or sauces)
- Roast or steam squash until tender.
- Scoop the flesh out of the skin and blend with a little broth, cream, or water until smooth.
- Season with salt, pepper, and optional spices like cinnamon or nutmeg.
Boiling/Steaming
- Peel and cube squash.
- For boiling, place cubes in a pot of salted water and cook for 10-15 minutes until tender.
- For steaming, place cubes in a steamer basket over boiling water for 10-12 minutes.
Grilling
- Cut squash into thick slices or wedges.
- Brush with olive oil, salt, and pepper.
- Grill over medium heat for 5-7 minutes per side, until grill marks appear and squash is tender.
