Butternut Squash: Ugly Cousin in the Garden is now the “Rock Star” Squash!
One thing I love about gardening (okay, I’ll let you in on a picture of “the guys” working in our yard a few weeks ago, expanding some of our beds), is that if you plan it right and think ahead, you can utilize all of the produce, even if that means cutting it up and freezing for future use.
(And yes that’s Haggis, our Cairn, coming your way.)
When we made German Potato Butternut Sausage Soup last week, we actually used some of our butternut squash that we pulled from the garden in the fall!
Can you believe that? That’s because we kept it in a cool place all winter long.
My husband recently reminded me that butternut, which used to be the “ugly cousin” in the garden, is now the “rockstar” squash. Everyone wants to grow it and cook with it!
I thought that was so funny, yet so true.
Butternut is the rage right now. I mean, even Costco sells it in bulk in their refrigerated section already peeled and cut. And every cookbook and magazine around has a butternut squash recipe, it seems. (I’ll be posting my favorite Butternut Risotto recipe later this week.)
Here’s some facts about butternut squash that you may not know:
-Butternut is a winter squash.-It can be stored for most of the winter in a cool dry place.
-When you only need part of it for a meal, cook the whole thing and then freeze (airtight container or zip bag) the leftovers.
-You can peel, cut it up, Ziploc it, and freeze it raw.
-You can make soup ahead of time and freeze, or freeze the puree.
-So many options!
-The longer it sits, the flavor actually comes out more. Yummy!
Roasting Butternut Squash
Preheat the oven to 400. Lightly oil a shallow baking pan. Peel the squash and cut into 1″ pieces. Drizzle with olive oil and sea salt. (For a little sweetness, a tiny bit of maple syrup.) Bake for 15-20 minutes, or until softened.
What’s your favorite way to cook with butternut squash?
Or what squash do you cook the most with?
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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I LOVE the Lean Cuisine Butternut Squash ravioli and I am going to make it my mission to find a recipe….
Surely butternut squash is my fav & roasting is my favorite preparation. I like to roast it at least 30-40 minutes till the edges are crispy & caramelized. We sometimes have a mix of roasted veggies – such as butternut squash , parsnips & pearl onions (I “cheat” there & throw in a bag of frozen pearl onions.). I use olive oil for the roasting & sometimes drizzle just a little hazelnut oil on at the end & sprinkle with some toasted hazelnuts. Sprinkled with crunchy salt, pepper & dried thyme….deeee-vine! We like to make extra to put on pizza on Fridays ~ white pizza with olive oil, butternut, goat cheese, bacon & carmelized onions. Ohh…I’m hungry :)
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The first time I cooked it I boiled it in water. I ate it in a bowl like cereal with brown sugar and milk, served it as a hot side dish with butter and added it and the water I cooked it in to my smoothies. Next I baked it and …..
Would love to see more about your gardening!!! I can always use tips and inspiration!
We like it sliced, layered in the pan & drizzled with olive oil. Dust with salt & pepper, and sprinkle with shredded parmesan cheese. You can sprinkle with some bread crumbs too, mixed with the parmesan. Bake and enjoy!!! Mmmmmmmm.