Butternut Squash Cooking Tips

Butternut squash has a smaller seed cavity than most varieties.

Winter squashes are an important family of vegetables, providing high levels of nutrition and reliable long-term storage. The flesh of winter squashes ranges from pale yellow to vivid orange, and its naturally sweet flavor lends itself to both sweet and savory uses. Most winter squashes have a relatively large seed cavity and a modest amount of flesh. Butternut squashes are an exception, with a long meaty neck and a small cavity. They can be troublesome to peel and cut, but their versatility makes it worth the effort.

Baked Butternut Squash

The simplest preparation for winter squashes is baking. Butternut squash may be baked whole, then halved and seeded when it is cool enough to handle. The hot squash may be mashed like potatoes for immediate use, with salt, pepper, cream or butter and a pinch of eggnog. Because it is unseasoned, it may also be reserved for use in soups, casseroles, ravioli and other dishes. Alternately, the squash may be halved and seeded when raw, then baked either plain or with flavoring such as maple syrup or brown sugar, strips of ham or bacon and curry or chili powder.

Roasted or Sauteed Butternut

The naturally occurring sugars in butternut squash are caramelized by roasting or sauteing. Start by peeling and dicing the squash. Saute the squash in uncrowded pans at medium heat until well browned, using butter or a neutral-flavored oil. Reduce heat and cook until tender. To roast, toss the diced squash in oil or melted butter and roast at 400 degrees Fahrenheit until tender and well browned. Some recipes call for the squash to be tossed in sugar or maple syrup for added sweetness. Use the squash as a side dish, or put it in soups, salads, pasta dishes or risotto.

Pureed Butternut Squash

Baked or steamed butternut squash may be pureed and used in a number of preparations. For a quick soup, puree cooked squash in vegetable broth, chicken broth, milk or cream. Cumin, ginger, maple syrup and curry powder or chili powder all complement the squash. Use butternut puree in any recipe calling for sweet potatoes or pumpkin, including muffins, pies and biscuits or quick breads. Mix pureed squash with cream, egg yolks, salt, pepper and a pinch of nutmeg, and make ravioli from fresh pasta or won ton wrappers. Serve with brown butter that's been flavored with fresh sage leaves.

Tips on Butternut Squash

To peel a butternut easily, first immerse it in boiling water for two minutes or microwave it on high for three minutes. To dice a butternut after peeling, trim the ends flat so it will stand up. Cut vertically from top to bottom with your sharpest knife. Lay the pieces cut side down, and separate the neck from the body. Scoop the seeds from the body, and slice each of the four pieces lengthwise in the desired width. Take the resulting strips and cut them lengthwise again, then crosswise into cubes.

References

• "On Food and Cooking: The Science and Lore of the Kitchen, Revised Second Edition"; Harold S. McGee, 1984
• "Professional Cooking, 5th Ed."; Wayne Gisslen; 2003

Resources

• Food Network: Caramelized Butternut Squash
• Martha Stewart: Pumpkin Ravioli with Sage Brown Butter
• Epicurious: Butternut Squash Soup with Ginger