Let's Dish: Butternut Squash
A BIT ABOUT BUTTERNUT SQUASH
While botanically considered a fruit (think, seeds) from the pumpkin family, chefs (and dietitians, too) classify butternut squash as a vegetable. A one cup serving delivers fiber (supports gut health), nearly 100% of your daily vitamin A needs (supports immune system), as well as vitamin C (antioxidant) for just 63 calories.
WHY WE LOVE IT
Besides being a nutritional powerhouse, butternut squash also stores well for months and has endless kitchen applications (see below for recipe suggestions!). It can be boiled, roasted, sautéed, toasted, puréed for soups, dips or hummus, or mashed for casseroles, breads, muffins, and pies. The seeds can also be roasted and eaten!
The possibilities are endless and the waste minimal.
HOW TO
...STORE IT: Store in a dark, dry place for 1-6 months
...PREPARE IT: Can roast with the skin on. Cut in half lengthwise for quicker cooking. To remove the skin before chopping, poke holes with a fork then microwave for a few seconds. Use a veggie peeler to remove the skin with ease.
...UTILIZE LEFTOVERS: One butternut squash yields a lot! Too much for one meal? Store cooked (roasted, steamed, boiled, pureed) squash in the freezer for up to six months. Defrost as needed.
Looking for simple ways to highlight butternut squash this season?
Here's a few links to some of our favorite recipes:
- Butternut Squash Queso Dip
- Butternut Squash, Kale, Mushroom Lasagna
- Shrimp, Mushroom, Butternut, Barley Risotto
- Butternut Squash "Spaghetti", Cauliflower Cream Sauce
Or check out this fun video for Freekeh, Honey Roasted Butternut Squash, Dried Cranberry Salad.
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