What are they? Butternut squash is a hard winter squash with a sweet, nutty taste. Its orange color comes from beta-carotene which helps protect against heart disease. Rich in antioxidants, B vitamins, and potassium, this low fat delight is actually succulent enough to be called butternut. What could be better than that?
How to buy? Select glossy skinned squash with a heavy feel for the sweetest taste. Stored whole in a cool, dry, well-ventilated place (not the fridge) and it can last for up to three months. Cut-up squash will last about a week in the fridge.
How to prepare? To cook it whole, simply roast in the oven for about an hour (or until you can pierce it with a knife). To roast or bake diced pieces, first trim the ends and slice in half, then remove the skin with a vegetable peeler. Halve each section lengthwise and scoop out the seeds from the bottom; chop into small pieces.
Roasting diced squash imparts such a delicious, sweet flavor that you can eat it as is, right off the baking sheet. However, if you’re looking for a recipe or two, find some inspiration below from a few of my favorite cooking blogs.