> What's in Season? > Butternut Squash
Storage | Nutritional
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Jennifer A. Wickes
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.
Butternut squash can be stored longer than summer squashes because their
skin is so hard and thick. Store in a cool 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.
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.
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.
Allspice, anise seed, brown sugar, butter, cardamom, cinnamon,
cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon,
thyme and turmeric.
1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked /
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 ˆ 40 minutes, uncovered.
- Microwave: 1/2 the squash and microwave for 10 -12 minutes.
- Boil: Cut into chunks and boil 7 ˆ 9 minutes.
- Steam: Cube and steam for 6 ˆ 8 minutes.
- Roast: 400 degrees for 30 ˆ 45 minutes.
Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
* Squash should be pared, seeded and cut into 1-inch cubes.
Cook and stir onion in margarine in 4-quart Dutch oven until tender.
Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor work bowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.
Source: Public domain recipes converted from Meal Master format.
Butternut Squash Soufflé
2 pounds butternut squash
11 ounces canned mandarin oranges, drained
1 tablespoon margarine, melted
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
2 eggs, separate
2 tablespoons almonds, toasted, finely chopped
Cut squash in half lengthwise; remove seeds. Place cut sides down in
casserole dish; add 1/2 inch of hot water. Cover and bake at 375
degrees F for 30 to 35 minutes or until tender. Let cool for 30
minutes. When cooled, carefully scoop out pulp and mash with potato masher.
(This should yield about 2 cups.) Stir squash together with oranges, margarine,
flavoring and spice. Beat egg yolks until thick and lemon colored. Stir
beaten yolks into squash mixture. Beat egg whites (at room temperature)
until stiff but not dry. Gently fold in squash mixture. Spoon into 6 ungreased
6-ounce soufflé' dishes. Bake at 375 degrees F for 20 minutes or
until puffed and lightly browned. Sprinkle each with toasted almonds and
Source: State of South Carolina Department of Agriculture
Butternut Squash Gratin
1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled
Peel squash and cut in half lengthwise. Remove center seeds and
strings, and then slice thinly. Heat butter in a skillet, over a medium
flame. Add onions and sauté for 10 minutes. Combine apples and
flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch
baking dish or hotel pan. Arrange half the apples in a
layer on top of the squash place the remaining squash on top of the apples.
Cover with the remaining apples. Top with the sautéed onions. Pour
stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender
combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the
gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove
from heat and allow to cool slightly before serving. Serve hot.
Source: TJ Hill - Appetites Catered
This article was originally published at Suite
Jennifer Wickes is the edit
or at "Cookbook Reviews"
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