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Butternut squash is a sweet, nutty winter squash with deep orange flesh exceptionally high in vitamin A (beta-carotene). Its creamy texture when cooked makes it ideal for soups, purees, and roasted dishes. A fall/winter nutrition powerhouse.
Microwave whole squash for 3-4 minutes to soften skin slightly. Cut off top and bottom, then halve lengthwise. Scoop seeds and peel with a vegetable peeler. A sharp, heavy knife is essential.
Unlike acorn squash, butternut skin is tough and typically not eaten. However, if thinly sliced and roasted at high heat, skin can become edible. Most recipes call for peeling.
Store whole butternut squash in a cool, dark place for up to 3 months. The hard skin protects it well. Cut squash keeps 5-7 days in the refrigerator wrapped tightly.
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