With winter weather, comes winter produce. That means loads of kale, brussels sprouts, chard, pumpkin, and squash. And one of our favorite types of squash to cook in the Fall is butternut squash. There’s a reason this squash earned the name “butternut” and it’s rich insides are the perfect complement to a hearty entree. Plus, butternut squash is pretty healthy too. It’s rich in dietary fiber and low in fat, and it’s also high in vitamin B6 and potassium.
How to Cook Butternut Squash
Technically, butternut squash is a fruit because it contains seeds. And it’s worth noting that these large flat seeds can be roasted and eaten (similar to pumpkin seeds) – and they’re delicious. To start, wash the butternut squash and cut in half lengthwise. Scoop out the aforementioned seeds. If you want to bake them as a snack, toss them with a little bit of salt, olive oil, and paprika and pop them into the oven for about 15 minutes at 275 degrees.
How to Roast Butternut Squash
To roast a butternut squash, start by preheating the oven to 400 degrees. Take the halves of the squash and place a few slices of butter on each top, and sprinkle a little bit of salt and pepper on top. Add each half to a baking tray and bake for 25-30 minutes or until the flesh of the squash is tender. Once finished, serve by scooping or slicing portions directly out of the skin.
How to Fry Butternut Squash
Start by heating olive oil or butter in a large skillet over medium high. Cut butternut squash in half, remove the seeds, peel the skin off of the squash. Next, cube the squash and add to skillet. Coat the squash in the butter or olive oil, and sprinkle lightly with salt and pepper. Once coated, cover skillet, turn heat to low and cook for 15-20 minutes or until squash is tender and easy to pierce with a fork.
How to Mash Butternut Squash
A fun alternative to mashed potatoes is to mash a butternut squash. You get a similar consistency, but with a richer, sweeter flavor. Start by preheating oven to 350 degrees. Peel and cube squash and add to a glass cooking dish. Pour in water until it’s approximately an inch deep and cover tightly with foil. Add to oven and bake for an hour or until squash is tender. Once you take the squash out of the oven, it should have absorbed most of the water. Drain any that’s left over and add squash to a bowl. Use a fork or potato masher to mash squash. Add 2 tablespoons of butter to warm squash and season lightly with a dash of sugar and cinnamon.
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