I had never really cooked with butternut squash much before this fall. However, it is quickly becoming one of our favorite ingredients. As Joe says, “Mommy, I love butter squash!” Rich in vitamins A & C and easy to peel and prepare, I think it will become one of your new favorites as well.
Storage & Preparation tips:
-Look for squash that is heavy for it’s size
-Butternut squash can be stored in a cool, dark place for up to a month.
-To use, peel the outer skin with a vegetable peeler, slice in half and scoop out the seeds (you can save and toast the seeds if you want to).
-Slice or dice according to your recipe
-You can also leave the skin on, cut squash in half, scoop out the seeds and bake in halves.
I gathered a few butternut squash recipes from around the food-blogging world to get you started.
And of course, don’t forget my recipe for Butternut Squash Pizza