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.
Leaf Peeper Salad from A Fete for Food
Butternut Squash + Kale Soup from Kath Eats Real Food
Root Vegetable Chili from Meatless Monday
Roasted Butternut Squash and Sweet Potato Soup from Nutritioulicious
Butternut Squash Puree from The Pioneer Woman
Butternut Squash Apple Soup from Two Peas and Their Pod
Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese from Kalyn’s Kitchen
And of course, don’t forget my recipe for Butternut Squash Pizza
I LOVE PW butternut squash puree. This is the only way I can eat it. I'm big on the texture of foods and the texture of butternut squash kind of freaks me out. But pureed it is smooth and luscious! SOMETIMES I can eat it in soup. My step dad gave me this mexican soup w/it in it. I'll send you the recipe here shortly!
Love and Hugs, Jess
Thank you for including my recipe. I love butternut squash.
Thanks for including my recipe! I have another butternut squash soup recipe coming soon!
great links will tweet and love your new look
Thank you for the comment! And Rebecca, thanks for the compliment on my blog. I was aiming for fresh and clean 🙂