#Butternut squash skin#
#Butternut squash mac#

#Butternut squash mac#

Chunks of butternut are a natural when plopped in soups and stews, too, like this colorful autumnal Harvest Stew.įor delicious flavor and texture, add butternut squash to lasagna, risotto or casseroles, like this anything-but-ho-hum Mac and Cheese or this Winter Squash and Apple Bake, which pairs lovely layers of sliced butternut and Granny Smith apples with maple syrup, brown sugar, cinnamon, nutmeg and allspice.īutternut shines in Butternut Squash and Pear Saute, with white wine stock, Anjou pears, goat cheese and pecans. Because it's not a stringy squash, it's an especially good choice for recipes in which it's creamed, like this rich and smooth Butternut Apple Bisque, seasoned with curry. puree the flesh as the basis for soups, soufflés, breads, muffins and pies. Slice or dice the seedless 'neck' and roast for tossing onto green salads. Or stuff the 'bowl' of the squash with grains, mushrooms, dried or fresh fruits, onions or shallots, seasonings and breadcrumbs. Add a bit of sweetener, spice or cheese to enhance, if you like. Simply cut in half, seed, and grill, bake, broil or roast it as a side dish. There are so many delectable ways to prepare butternut squash. The seeds are edible, too, either raw or roasted, salted or sans seasoning. The rind is edible (once cooked), but it's more commonly peeled away.

Because it's so dense, you get more servings per fruit than you might with other squash varieties. Sweet, moist and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes-or, some say, butterscotch.

#Butternut squash skin#

Other varieties include: Butterbush (an early variety with pale orange skin and deep orange, buttery flesh), Atlas (a uniform fruit with dark orange flesh and a better-than-average shelf life), Ponca (a good storer that arrives extra early and has a small seed cavity), Puritan (a uniform, blocky, smallish variety), Supreme (a thick-necked, uniform, especially sweet butternut), Argonaut (burnt orange, with a very long neck and deep orange flesh, weighing up to 30 pounds), and Quantum (a very uniform specimen, with a thick neck and small seed cavity). It also provides calcium and iron.Ī member of the winter squash family, the most popular butternut variety is the Waltham Butternut, a thick-necked, uniform specimen with pale yellow to tan skin and sweet orange flesh. It's a staple in South African cuisine and is known as butternut pumpkin in Australia and New Zealand.īutternut squash is an excellent source of vitamins A and C and a good source of dietary fiber, potassium and magnesium. Now one of the most popular squash on produce shelves, it has certainly made up for lost time.Īptly named, butternut is a peanut-shaped fruit (though, of course, we enjoy it as a vegetable) with smooth, beige skin and vivid orange flesh.

While other varieties of squash have been eaten for 10,000 years, butternut squash is a relative newcomer, hitting grocery stores for the first time in 1944.