An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Levi BrownButternut Squash
One of the most common winter squash, this foot-long, bell-shaped variety has thin, butterscotch-colored skin and sweet, nutty
flesh.
Season: August through March; peak October through November.
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How to Choose Butternut Squash
Pick a heavy squash with smooth, butterscotch-colored skin that looks slightly dusty. (A shiny skin means the squash was picked too early.) The stem should be intact and dry, not moist or blackened. -
How to Store Butternut Squash
An uncut squash will last for up to 3 months at room temperature. (The thick skin serves as a protective barrier.) Cut squash will keep tightly wrapped in the refrigerator for up to 1 week.
How to Prepare Butternut Squash
Don’t let the hourglass figure deter you: A butternut squash is easy to work with. First cut it crosswise at the base of the neck, separating the neck from the bottom. Then, using a Y-shaped vegetable peeler, remove the skin from both pieces until you get down to the brightly colored flesh. (Don’t skimp on this step: Otherwise, the outer layers of the skin will cook up tough.) Cut the bulb in half and, using a spoon, scoop out the seeds. Cut the bulb and neck into pieces as desired. For step-by-step pictures, see How to Prepare Squash. -
How to Cook Butternut Squash
Easy to peel and prepare, butternut squash is wonderful roasted or pureed as a side dish or in a soup.
—Sue LiReal Simple Butternut Squash Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
