The Butternut Squash comes from the gourd family, which
is native to the Western Hemisphere. There is evidence to
support that the natives of Mexico were eating squash as
early as 5500 BC.
There are two kinds of squash: summer and winter. Butternut
Squash is a winter squash. It has a hard, thick skin and it is
filled with seeds. It can range in size from 8 to 12 inches long,
and about 3 to 5 inches wide, weighing up to 3 pounds. The
color of the Butternut Squash ranges from a yellow to a light
tan. Inside, the flesh is orange and has a sweet flavor.
Available in early Fall through Winter, you will want to choose
a squash that is heavy with few blemishes and moldy spots.
Storage:
Butternut squash can be stored longer than summer squashes
because their skin is so hard and thick. Store in a
dry
place for at least a month. If the squash has been cut into
pieces, then wrap in a plastic wrap and refrigerate up to
5 days.
Nutritional Qualities:
The following qualities are available in one cup of mashed
squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams
carbohydrates, with riboflavin, iron, Vitamins A and C.
Wine Pairings:
Depending on what you are serving with your butternut
squash and as to how you are preparing it, try a Pinot
Grigio or Chenin Blanc to serve with it.
Spices:
Allspice, anise seed, brown sugar, butter, cardamom,
cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika,
sage, savory, tarragon, thyme and turmeric.
Equivalencies:
1 pound fresh squash = 3 medium fruits
= 3 c. sliced = 1 c. cooked / mashed
Preparation:
Rinse and cut the squash lengthwise. Remove and discard
the seeds and excess fiber. May peel skin if desired.
Stir-Fry:
Tender when pierced. Bake: 400 degrees 30 - 40 minutes,
uncovered.
Microwave:
½ the squash and microwave for 10 -12 minutes.
Boil: Cut into chunks and boil 7 - 9 minutes.
Steam:
Cube and steam for 6 - 8 minutes.
Roast:
400 degrees for 30 - 45 minutes.
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