Cookbook:Butternut Squash
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Butternut squash or butternut pumpkin is a variety of winter squash.
Characteristics
editButternut squash are smooth and shaped like a bottle or a bell, with a wider base and a longer narrower neck.[1] In some cases, the neck can be much longer than the base, which contains the pulpy seed compartment.[1][2] The outer skin is thin and an orange-tan color, while the inner flesh is dense, bright orange, and sweet.[1] The flesh's appearance and flavor are akin to those of sweet potato.[1]
Seasonality
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As a winter squash, the butternut squash is available from early fall through winter.
Selection and storage
editThe size of a butternut squash is deceptive—since the wide base is full of seeds, look for butternuts with a longer neck and therefore more solid flesh. You'll want the squash to be firm, dense, and heavy, with no soft areas or rotting.[3] The squash keep very well even on the countertop, and they can last several months in a cool dark cellar or cupboard.[1] After being peeled and cut, the squash will keep for a few days in the fridge or much longer in the freezer.[1][3]
Use
editButternut squash are often roasted, which gives them a nutty browned flavor, but they can also be simmered or steamed.[1] When puréed, it can also be used much like pumpkin purée in baked goods.[1] While the skin is technically edible, it is usually removed.[1]
Recipes
editReferences
edit- ↑ a b c d e f g h i "What Is Butternut Squash?". The Spruce Eats. Retrieved 2024-01-26.
- ↑ "Butternut Squash". specialtyproduce.com. Retrieved 2024-01-26.
- ↑ a b Education, Abbie Gellman, MS, RD, Institute of Culinary (2020-10-14). "Ingredient IQ: Butternut Squash". Forks Over Knives. Retrieved 2024-01-26.