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Butternut Squash

Cooking How-To, How-To
on April 4, 2011
42308-butternut-squash-relish
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/04/42308-butternut-squash-relish.jpg?w=150

There’s no doubt about it—butternut squash can be intimidating. But, these sweet, tender and lovely autumnesque squashes are begging to be baked, cooked and devoured. Like all winter squash—including pumpkins—butternuts keep well until you’re ready to cook them. Their thick outer skins protect the delicate flesh inside, and help prolong their shelf life to a month or more after picking if kept in a cool, dark place.

A lot of recipes will have you peel the butternut. To easily do this, cut off both ends with a sharp knife, and place bell-side down on a cutting board. Use a vegetable peeler to scrape off the thick skin and an ice cream scoop to remove seeds. Try one of our homemade recipes and you’ll realize that canned squashes just can’t compare to the real thing. So cast your cares to the wind and bring on the butternut!

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