Butternut squash has a nutty taste that is similar to pumpkin, but it is a little bit different. Butternut squash is sweeter. I will admit that I do think butternut squash is difficult to work with. It’s really hard to cut, so rather than cut it and peel it with a knife, I recommend that you use a vegetable peeler. In spite of its difficulty, once you have tried a few recipes with butternut squash, or just served it roasted, you will agree that any extra time and effort on your part is absolutely worth it! It is unbelievably good.
Be sure to check out this video I made showing you how I prepare butternut squash, using these simple steps:
- Peel it.
- Cut in half length-wise from stem to stem.
- Take a melon scooper or a sharp spoon to clean out the guts, like you would a pumpkin or a cantaloupe. It is a bit trickier however, in that the guts of a butternut squash are a little more stubborn.
Now there are two ways you can go from this point. You can:
- Cut it up into pieces and flash freeze it to use later. Or you can
- Cut it into quarters and roast it. Roasted butternut squash is delicious with a side of roasted chicken. Or puree the roasted butternut squash and use it as a sauce, or even as a baby food. (This is also a great vegetable puree to use if you want to sneak it into other foods.)
Here are my favorite recipes for butternut squash:
Butternut Squash Soup. I serve this at Thanksgiving every year. It’s very easy to make and it tastes amazing. Bradford loves this. When he hears me talking about butternut squash, he will always say, “When are you going to make that soup again?” It’s a crowd-pleaser!
Roasted Butternut Squash with Vegetables. I like to roast butternut squash with other vegetables, like onions, sweet potatoes, turnips, and parsnips, and have it as a side dish.
Pasta with Shrimp and Butternut Squash. This is an absolute favorite–one of the reasons I stock up on butternut squash every year!
You can find all of my Butternut Squash Recipes HERE. Please share your recipes for butternut squash below.
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Thanks for the tips on cutting the squash. I have seen so many articles and recipes on it but have never bought it before. I think i will try it now.
Lisa – you must, it will pleasantly surprise you. If you roast it, roast extra and serve the first batch with baked chicken. Then, with the leftovers make the Butternut Squash Soup, it is absolutely divine!!
thanks, kelly! last week i posted how i preserve winter squashes, specifically butternut squash, and at the bottom of the post is my favorite “recipe” for roasted squash.
Thanks for leaving a great recipe!!