Fall is right around the corner, which means squash varieties will soon be lining the produce shelves. Butternut Squash is super popular this time of year, and it is very easy to incorporate it into your meals at home! Below are some tips and tricks on how you can do so.
Choosing Your Squash
The best time to buy ripe local butternut squash is September through October. You will want a squash with a solid beige color, without any bruises or cuts (small surface scratches are perfectly fine). Avoid squashes with brown spots or punctures. You can store butternut squash for several weeks in a cool, dark place, no need to refrigerate.
How Much Squash?
Average butternut squashes tend to be around 2 – 3 pounds. A 2-pound squash will give you 6 servings.
Prepping Your Squash
- Slice off the stem and the bottom ends of the squash so both ends are flat.
- Slice the squash in half where the thinner end begins to widen around the middle.
- Using a peeler or a paring knife, peel off the skin. You will notice light green lines under the first layer as you begin peeling. Make sure you peel those away as well, they can be very tough.
- Once you finished peeling, slice the fat half lengthwise and scoop the seeds. Don’t throw them away! You can roast them for a tasty snack 🙂
- After removing the seeds, you can now dice or cut the squash any way you like
Tip: You can microwave the squash at the beginning for 2 minutes to make the skin easier to peel.
Cooking Your Squash
Tip: The easiest way to cook squash is roasting in the oven, diced into 1″ cubes. This ensures even cooking.
- Preheat oven to 400*F
- Place cubes into a mixing bowl, drizzle with olive oil. Toss with salt & pepper, or any other seasonings you like.
- Spread the squash evenly on a baking sheet
- Roast for 30-40 minutes, rotating the sheet halfway through.
- To check for doneness, poke with a fork. The fork should easily go into the squash.
Cooking the Seeds
- Drain seeds in a colander. Discard any loose squash threads.
- Bring a pot of salted water to a boil, add the seeds and let boil for 10 minutes.
- Drain the seeds in a colander, spread into an even layer and pat dry with a paper towel.
- Add any seasonings you would like (salt, pepper, garlic, cinnamon, cayenne, the options are limitless!)
- Toast the seeds in an oven for about 20 minutes. If they turn dark brown, they are overdone.
Be sure to stay tuned for our upcoming Fall Menu and all of the delicious squash dishes we will be featuring!