Fresh Butternut Squash Preparation
Butternut squash is a member of the winter squash family, as it is harvested during the fall and winter months. The squash is covered with a thick rind, has a center filled with seeds and a sweet taste that goes well with several flavors, including maple and brown sugar. Butternut squash is prepared in several ways, the most simple is to peel, prepare and bake, or microwave the squash without any seasoning. Does this Spark an idea?
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Instructions
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Choose a butternut squash that is anywhere from 2 to 5 pounds and is 13 to 15 inches long. The outer rind should be light tan in color, and free of blemishes and mold.
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Rinse the squash under cold water to remove any dirt or insects.
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Cut the squash in half to split the top and bottom of the gourd with a sharp kitchen knife.
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Cut the bottom, bulbous chunk of butternut squash lengthwise. This will allow access to the seeds inside.
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Remove the seeds by scraping them out with a spoon. Continue until all of the seeds, and any stringy material clinging to the center, are removed.
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Peel away the tough outer rind, if desired, with a sharp knife or vegetable peeler. This step is necessary if the butternut squash will be used in a soup recipe. If the butternut squash is being microwaved, do not remove the rind.
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Cut the squash into 1-inch thick slices with a sharp knife. Small cubes are then cut from these slices if the recipe calls for this presentation. Do not cut the squash into cubes or slices if you are cooking it in the microwave.
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Bake the squash slices in a 400 degree F oven for 25 to 40 minutes. Cubes of butternut squash are used to prepare soups or stews. The unpeeled squash halves are cooked in the microwave for 10 to 12 minutes.
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References
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