Butternut Squash Season


© Jennifer A. Wickes
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By Jennifer A. Wickes
Copyright 2001

The Butternut Squash comes from the gourd family, which is native to the Western Hemisphere. There is evidence to support that the natives of Mexico were eating squash as early as 5500 BC.

There are two kinds of squash: summer and winter. Butternut Squash is a winter squash. It has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.

Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots.

Storage

Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

Nutritional Qualities

The following qualities are available in one cup of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.

Wine Pairings

Depending on what you are serving with your butternut squash and as to how you are preparing it, try a Pinot Grigio or Chenin Blanc to serve with it.

Spices

Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

Equivalencies

1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked / mashed

Preparation

Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.

  • Stir-Fry: tender when pierced.
  • Bake: 400 degrees 30 - 40 minutes, uncovered.
  • Microwave: 1/2 the squash and microwave for 10 -12 minutes.
  • Boil: Cut into chunks and boil 7 - 9 minutes.
  • Steam: Cube and steam for 6 - 8 minutes.
  • Roast: 400 degrees for 30 - 45 minutes.

Recipes

Butternut Squash Soup

6 Servings
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes. Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

Butternut Squash
     

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Here's the follow-up discussion on this article: View all related messages

5.   Oct 14, 2001 7:13 PM
baked with brown sugar and butter. But these recipes do sound delicious! Thanks.

I'm subscribing.


-- posted by jerrib


4.   Oct 14, 2001 4:33 AM
In response to message posted by Renie_Burghardt:

Thanks, Renie!

I have more recipes if you or anyone needs them! ...


-- posted by CulinaryJen


3.   Oct 12, 2001 4:16 PM
Thank you for all the great info and recipes, Jennifer. I grew some in the garden, and have several in cool storage. I'll be trying some of your recipes for sure. Plain, I like it baked in the oven ...

-- posted by Renie_Burghardt


2.   Oct 10, 2001 12:59 PM
In response to message posted by pamela_saint:

Thanks, Pamela!

I really appreciate the input!

Jen ...


-- posted by CulinaryJen


1.   Oct 10, 2001 10:39 AM
Jennifer,

The other night I made the butternut squash gratin recipe. It was delicious! Even my husband who doesn't love squash raved about it. Thanks for sharing it. ...


-- posted by pamela_saint





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