Farmer Elizabeth has spoken and the butternut squash is ready! This starchy vegetable is an excellent source of vitamins A and C and a good source of potassium, magnesium and fiber. This member of the gourd family (same family as melon, cucumber and pumpkin) contains seeds, which technically makes it a fruit. It sweetens when roasted and is very easy to prepare. Butternut squash seeds are a good source of fiber and mono-unsaturated fatty acids.
Fun Fact: Butternut squash wasn’t introduced commercially until 1944.
Storage: Store in a cool, dark, well ventilated place for up to 1 month. Once cut, store tightly wrapped (i.e. in plastic wrap in the refrigerator for up to 5 days.
- Substitute butternut squash for pumpkin – can be used in waffles, pancakes, pies, muffins, bread, baked and stuffed, etc.
- Wash and roast the seeds for a nutritious and crunchy snack or add to salads or squash dishes for an extra crunch. They roast similarly to their cousin, pumpkin seeds.
Roasted Butternut squash: Preheat oven to 400 degrees.
Whole: cut squash in half, lengthwise. Scoop out seeds. Place cut side down in greased baking dish for ~ 45-60 minutes.
Cubed: Peel and cut into bite-sized pieces (½-1 inch cubes). Toss with small amount of olive oil and salt and pepper. Place in roasting dish or rimmed sheet pan. Roast for 20-40 minutes tossing occasionally (time varies depending on the size of your pieces – the smaller the piece, the faster the roasting). They are done when they are tender and lightly browned.
Golden Winter Soup RD Tip: substitute low fat milk for the half-and-half to decrease fat. The soup still tastes delicious and creamy despite the substitution.
Roasted Squash Seeds – this is for pumpkin seeds, but you can substitute any squash seed