Pots & Pans – Butternut Squash

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The color is gorgeous, the aroma sublime, the taste delectable…the vegetable…the humble butternut squash. Butternut squash is available in most grocers and farm stands at this time of year. Reasonably priced, the bland exterior hides vibrant orange flesh within.

Roast the squash face down on parchment or in a lightly oiled glass cake pan.
Roast the squash face down on parchment or in a lightly oiled glass cake pan.

Here’s a good recipe I blogged a while ago for Winter Squash Soup. The recipe works for most varieties of winter squash, including the Butternut.

Brown roasted areas of the squash add flavor to the soup.
Brown roasted areas of the squash add flavor to the soup. Scoop flesh away from the outer skin.

Butternut Squash Tip: Did you know most people choose a Butternut Squash by virtue of its round bottom, following the wisdom of the cliché: the bigger the better. This will lead you in the wrong direction when you are buying a butternut squash. The bottom is where the seeds are located. The rounder the bottom of the squash, the more seeds you are buying. Look instead for a butternut squash with a large neck area. This is where you will find the largest amount of edible vegetable.

 

A butternut squash can be roasted flesh-side down on oiled parchment paper, or roasted in a glass pan with a touch of water added.

8 thoughts on “Pots & Pans – Butternut Squash

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