About Butternut Squash
Butternut squash is a winter squash with orange-flesh and a sweet flavor. It’s commonly treated as a vegetable, but technically, it’s a fruit since it contains seeds. Butternut squash is very versatile with many culinary uses from both sweet to savory dishes. It is a popular winter squash featuring a large bell-shaped bottom section and a slimmer, tapering neck. It’s often recognized by its tannish colored skin.
Butternut squash, like other squash varieties belongs to the Cucurbitaceae plant family. This family contains a lot of foods many people enjoy regularly, such as watermelons and other melons, and even cucumbers.
Winter squashes and related plants appear to be native to Central and South America. Not surprisingly, such foods have been an important part of the diet of the indigenous people for thousands of years. Since they are rich in nutrients and they store well in cooler temperatures, winter squashes were nutrient-rich foods that helped to nourish ancient people through the colder months when such foods were not in season.
Nutrition and Health Benefits of Butternut Squash
Butternut squash is an excellent source of Vitamin A from its carotenoid content. It also provides plenty of Vitamins C, B6, B2, B3, and K, along with fiber, manganese, copper, folate, pantothenic acid, potassium, and magnesium. Enjoy the seeds for a good supply of Vitamin E. One cup of cooked, mashed butternut squash has a mere 82 calories.
The bright orange color of butternut squash is a clear indication that it is packed with carotenoids, Vitamin A precursors. This makes them powerful antioxidant foods, protecting eye, skin and cardiovascular health, as well as warding off cancer.
Despite the fact that some people consider winter squash to be high-carbohydrate foods, winter squash is considered to be low on the glycemic index, with a rating of 55. Winter squash has been found to steady the release of sugars in the digestive tract, lowering the glycemic response to meals.
How to Select a Butternut Squash
Choose a butternut squash that is free of blemishes or decay, and feels firm and heavy for its size.
How to Store Butternut Squash
Butternut squash will keep well in a cool, dry, dark place. The ideal storage temperature is 50 to 68°F. Freshly picked squash have been stored in these conditions for up to 6 months. Most should store well for 1 to 3 months.
If mold appears on your squash, the molded area should be cut away and the remaining parts of the squash that are still good should be used immediately. Sometimes, commercial growers wax the squashes to prolong their shelf life and deter mold. If yours was not waxed and you want to extend the shelf life, you could oil the squash yourself. Wash the squash well to remove any dirt. Dry it well…make sure it is completely dry before proceeding or moisture left on it may invite decay. Place a small amount of food-grade oil of your choice on a paper towel or cloth, and wipe the entire surface of the squash, spreading a thin layer of oil all over. Be sure you get oil in all cracks and crevices of the squash. Buff off any excess oil. The surface should be shiny, but not oily to the touch. Store it in a cool, dry, dark place.
Once your squash has been cut, it should be tightly wrapped or stored in an airtight container in the refrigerator for no more than a week. Cooked butternut squash should be stored in an airtight container in the refrigerator, and used within 3 to 5 days.
Cooked butternut squash may be frozen in an airtight container. It will keep well for 10 to 12 months. Beyond that, the quality may decline, but it will still be safe to eat.
How to Prepare a Butternut Squash
First remove any label that was placed on your squash at the store. Then rinse the squash with water to clean it off. Butternut squash does not need to be peeled before being cooked, but you can peel it, if desired or if a recipe calls for peeling it first. The peel is tough, but they can be peeled with a vegetable peeler or a knife.
When cutting butternut squash, it’s easiest to cut it in half, separating the neck from the bulb end. Then the seeds need to be removed from the bulb end. They can be removed by scooping them out with a spoon, or by first cutting the bulb in half from top to bottom, then scraping the seeds out with a spoon. The stem end can then be cut off the top of the neck end. The neck end can then be stood upright to remove the peel, then the flesh can be cubed. Or the neck end can be cut in half lengthwise for roasting or cooking in another method.
Roasted Butternut Squash. Butternut squash can be roasted different ways. The squash may be cut into four large pieces (cutting the bulb end from the stem end, then cutting both the bulb and stem ends in half lengthwise) and removing the seeds as described above. Place all pieces, peel side up, on a parchment paper-lined baking sheet and roasting it at 375°F or 400°F until a sharp knife can easily be inserted through the pieces. Remove the tray from the oven and allow the squash to cool enough to be handled. Scrape the flesh from the peel with a spoon and use accordingly in your recipe.
This method can be simplified by placing your entire uncut, washed squash on a baking sheet and roasting it until a knife can easily pierce through its thickest part. Remove it from the oven, allow it to cool enough to be handled, then cut it, removing seeds, stem end, and scraping off the flesh to be used as needed.
Butternut cubes can also be roasted by first cutting the squash in half, separating the bulb end from the neck. Then trim off the stem end, stand the squash piece upright and remove the peel with a knife or vegetable peeler. Then slice the flesh into cubes. Most recipes for roasted butternut squash cubes call for placing the cubes on a parchment-lined baking sheet and coating the cubes with oil, then sprinkling them with salt and pepper to taste. Roast at 400°F or 425°F about 20 to 30 minutes, until fork-tender.
Steamed Butternut Squash. Place medium size chunks of peeled and seeded butternut squash in a steamer basket. Add water to the pot, but not so much that the squash pieces sit in water. Cover the pot with a tight-fitting lid and bring the water to boil. Steam for 10 to 12 minutes, or until the squash pieces are fork-tender. Remove the squash pieces to a bowl and proceed with desired recipe.
Sautéed Butternut Squash. Peeled, seeded butternut squash cubes may be sautéed in oil or butter in a skillet over medium heat. First, warm the fat in the skillet, add the squash cubes, then stir frequently and sauté until lightly browned and caramelized, about 10 to 15 minutes.
How to Freeze Butternut Squash
Cooked, pureed and frozen butternut squash is ready to be used in pies, soups, baked goods or in any recipe calling for pureed pumpkin or other winter squash. Simply wash the squash, cut it as desired, and cook it in whatever way you prefer…roasted with or without oil, steamed, or boiled. Scrape off the pulp from the peel, and puree the pulp in a food processor. Pureeing the pulp is not mandatory, but makes it much easier to work with when it’s time to use it. Place your pureed pulp in a freezer bag or container (leave about one inch of headspace). Label it with the date and store it in the freezer. Frozen pureed butternut squash will keep for 10 to 12 months. It is safe to use beyond that, but the quality may deteriorate.
Quick Ideas and Tips for Using Butternut Squash
* To make butternut squash easier to peel before cooking it, microwave it for 2 or 3 minutes first.
* The peel of butternut squash is edible, but tough. If you want to eat the peel, slow roast the squash and the peel will get softer as it roasts.
* For something different, try butternut squash fries instead of potato fries.
* Top salads with cubes of roasted butternut squash.
* Add chunks of butternut squash to stews.
* Stuff a roasted butternut squash half with a mixture of cooked grains and vegetables for a delicious and filling dish.
* Add roasted butternut squash to breakfast for something different.
* Add thin slices of raw butternut squash to salads for added flavor and texture.
* Enjoy roasted butternut squash in place of potatoes, pumpkin, or sweet potato.
* Mash cooked butternut squash with a little milk of choice and cinnamon and serve it instead of mashed potatoes.
* Use pureed butternut squash in place of pumpkin when making pies and tarts.
* Add cooked butternut squash to pasta dishes, or puree it and make an interesting pasta sauce.
* Combine pureed butternut squash with coconut milk for a creamy squash soup.
* Butternut squash seeds are edible! They can be saved and roasted as you would pumpkin seeds. Once scooped out, separate the seeds from the stringy pulp, and rinse them well. Coat the seeds with a little oil, and season them as desired. Spread the seeds in a single layer on a parchment or foil-lined baking sheet and roast them at 225°F for about 15 minutes until the seeds start to pop. Allow them to cool on the baking sheet before serving.
* Do you want to enjoy pureed squash, but are not sure how to flavor it? Try topping pureed butternut squash with cinnamon and maple syrup.
* For an interesting side dish, steam cubes of butternut squash. Then toss with a little olive oil, soy sauce, and ginger. Sprinkle with toasted squash seeds for a little added crunch.
Herbs/Spices That Go Well with Butternut Squash
Allspice, basil, bay leaf, cardamom, cayenne, chili pepper flakes, chives, cilantro, cinnamon, cloves, coriander, cumin, curry powder, garlic, ginger, marjoram, nutmeg, oregano, paprika (smoked)
Foods That Go Well with Butternut Squash
Proteins, Legumes, Nuts, Seeds: Beans (i.e. adzuki, lima, pinto, white), chicken, chickpeas, eggs, lamb, nuts (esp. almonds, pecans, walnuts), pork, pumpkin seeds, sesame seeds, sunflower seeds, tahini, tofu
Vegetables: Artichokes (Jerusalem), arugula, cabbage, carrots, cauliflower, celery, celery root, chiles, fennel, greens, kale, leeks, mushrooms, onions, shallots, spinach, tomatoes
Fruits: Apples, berries, coconut, cranberries, dates, lemon, lime, orange, pears, pomegranate seeds, raisins
Grains and Grain Products: Bulgur (wheat), corn, couscous, farro, millet, quinoa, rice
Dairy and Non-Dairy: Butter, browned butter, cheese (esp. cheddar, Parmesan, ricotta), coconut milk, cream, milk (dairy and non-dairy), yogurt
Other Foods: Miso, oil, sugar (esp. brown), stock (mushroom), tamari, vinegar (esp. balsamic), wine (esp. dry white)
Butternut squash has been used in the following cuisines and dishes…
Baked goods (i.e. muffins), casseroles, gratins, pasta (i.e. gnocchi, lasagna, ravioli), pizza, purees, risottos, soups and bisques, stews, succotash, tarts
Suggested Flavor and Food Combos Using Butternut Squash
Add butternut squash to any of the following combinations…
Allspice + cinnamon + cloves + maple syrup + vanilla
Apples + cinnamon + ginger + maple syrup + walnuts
Apples + cheese + honey
Apples + nuts
Balsamic vinegar + mushrooms + pasta
Browned butter + pine nuts + sage + pasta
Fruit (cranberries, dates) + nuts (pecans, pistachios)
Ginger + tamari + tofu
Orange + sage
Quinoa + walnuts
Rosemary + tomatoes + white beans
Sage + walnuts
Roasted Butternut Squash (No Oil) (Judi in the Kitchen video) https://youtu.be/rVCS19OnNXY
Roasted Butternut Squash with Apples (Judi in the Kitchen video) https://youtu.be/XtuEkykDp08
Roasted Butternut Squash https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-recipe-1921606
Sautéed Butternut Squash http://www.eatingwell.com/recipe/261206/sauteed-butternut-squash/
Side Dish Recipe for Roast Chicken—Pan-Seared Butternut Squash with Balsamic and Parmigiano Shards https://www.thekitchn.com/a-side-dish-recipe-for-roast-chicken-balsamic-butternut-saut-with-parmigiano-shards-pick-a-side-from-tara-mataraza-desmond-195791
Sautéed Butternut Squash with Garlic, Ginger, and Spices https://www.justapinch.com/recipes/side/vegetable/sauteed-butternut-squash-with-garlic-ginger.html
Sautéed Butternut Squash https://tastykitchen.com/recipes/sidedishes/sauteed-butternut-squash/
Caramelized Browned Butter Butternut Squash https://www.onelovelylife.com/caramelized-browned-butter-butternut-squash/
26 Delicious Butternut Squash Recipes to Make This Fall https://www.delish.com/cooking/g3003/butternut-squash/
33 Butternut Squash Recipes We Love https://www.foodandwine.com/vegetables/squash-gourds/butternut-squash/butternut-squash
55 Best Butternut Squash Recipes Everyone in Your Family will Enjoy https://www.countryliving.com/food-drinks/g2701/butternut-squash-recipes/
10 Things to do With Butternut Squash https://www.thekitchn.com/10-things-to-do-with-butternut-squash-128579
Vegetarian Thanksgiving Dinner on a Sheet Pan https://www.liveeatlearn.com/vegetarian-thanksgiving-dinner-on-a-sheet-pan/
Crock Pot Steel Cut Oats with Butternut Squash https://www.liveeatlearn.com/crockpot-steel-cut-oatmeal-with-butternut-squash/
Roasted Butternut Chickpea Hummus Wraps https://www.liveeatlearn.com/roasted-butternut-chickpea-hummus-wraps/
Golden Squash Soup http://www.whfoods.com/genpage.php?tname=recipe&dbid=33
Steamed Butternut Squash with Almond Sauce http://www.whfoods.com/genpage.php?tname=recipe&dbid=112
Steamed Butternut Squash with Red Chili Sauce http://www.whfoods.com/genpage.php?tname=recipe&dbid=179
Page, Karen. (2014) The Vegetarian Flavor Bible. New York, NY: Little, Brown and Company.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.