What To Do With That Butternut Squash

Butternut squash is a winter squash, meaning that unlike zucchini and yellow crookneck squash, it is going to continue in your basement or pantry all winter long. Other winter festivals comprise pumpkin, acorn, Hubbard (the squash that make so big, it’s assumed to cure world hunger), spaghetti as well as the heirloom Delicata.

Harvesting butternut squash in the fall is one of most gratifying experiences in the backyard. You’ve waited long for skin’s color to change from light green to creamy beige. You’ve viewed as the leaves start to turn brown and wither away. You’ve sat by as sunlight cures the rind into a golden perfection. You then simply take them home and discover that you’ve got a hell of a good deal of butternut squash, and no idea what to do with it.

Even in the event that you aren’t growing butternut squash, you don’t have any doubt seen it in the regional shop or farmers market. In case you have been wondering how to cook butternut squash, then here are a couple of fundamental suggestions of how to prepare butternut (along with other chilly) squash:

Roasted Butternut

Preheat oven to 400 degrees

Oil a rimmed baking sheet

Cut one skillet into cubes (removing skin and seeds)

Toss the squash cubes using a few tablespoons olive oil

Sprinkle with pepper and salt to taste

Roast in the oven 20 minutes

Stir the cubes and then roast another 20 minutes until caramelized

Baked Butternut

Preheat oven to 400 degrees

Cut 2 squashes in half lengthwise and remove seeds

Put halves cut-side upward on a foil-lined baking sheet

Dab with butter (approximately 4 Tbsp.)

Sprinkle with salt

Bake until tender, about 50 minutes

Butternut Soup

Slice 2 small onions

Slice 4 tsp of garlic

Stir and peel 3 cups butternut squash

Cook the garlic and onion in 2 Tbsp. Olive oil in a soup kettle over moderate heat until tender