Butternut squashes are large, oblong vegetables that have pale white to tan skin and have orange and gold flesh. At harvest time, they can weigh from 1 to 3 pounds. When cooked, butternut squash has a sweet, starchy flavor. These squashes are part of the winter squash species or cucurbitaceae family. This is the same family as cucumbers and melons.
Butternut squash is best eaten alone, roasted to bring out the sweetness of the flesh or pureed in a rich and creamy soup. Even novice cooks can make a delicious roasted butternut squash soup with simple techniques and equipment.
Origins
and other members of the squash family come from South and Central America. More than 10,000 years ago, the squash had very little flesh but had many seeds. These early squashes were harvested for their seeds.
As cultivation progressed and the squash was imported to Europe and the Americas, the flesh content increased and the sweetness improved.
Select a Squash
Butternut squash should have a blemish-free skin. Look for squashes without rotted spots or dents. Pick butternut squashes that feel heavy for their size. Do not choose a squash with a soft rind or mold on any part of the vegetable. This may indicate rotting inside.
Storing Squash
Store your butternut squash out of sunlight. Keep in a cool place (between 50 to 60 degrees Fahrenheit) with low humidity and your butternut squash can be kept from one week to six months. Once your squash is cut open, it needs to be stored in a refrigerator. Cover tightly with plastic wrap and consume within a couple of days.
Nutritional Benefits
The butternut squash is considered a very healthy part of a complete diet. This squash is not only packed with vitamins and minerals, but is low in calories, containing only 82 calories per cup. The orange to gold flesh provides a high amount of vitamin A and vitamin C. These antioxidants are good nutrients known to prevent cancer. Studies show that beta-carotene is an effective nutrient that can help reduce the risk of colon cancer.
Butternut squashes are also a good source for potassium, fiber, and manganese.
Cooking Tips
The best way to bring out the sweetness of the butternut squash is to roast it. Peel the skin off with a vegetable peeler and cut the squash into one inch cubes. Toss with olive oil, salt and pepper and roast on a cookie sheet at 350 degrees for about 40 minutes.
You can either toss the roasted squash with fresh chopped herbs, like sage or oregano, and serve as a side or you can put the squash in a food processor or blender with cream to make a hearty soup.
To make the soup in the blender, add the roasted squash, 1/4 cup of chicken broth, 1/4 cup of cream, a pinch of fresh thyme and blend until smooth. Add salt and pepper to taste.
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