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Butternut Squash

Butternut squash is a good source of fiber and potassium.
Did you know?
Although we treat it like a vegetable when cooking and eating it, butternut squash is technically a berry!
  • Butternut squash is a type of winter squash (like acorn, spaghetti and kabocha) and is related to pumpkins. They taste sweet and nutty, similar to a pumpkin.
  • Select squash that are heavy for their size and without blemishes.
  • Most squash (with the exception of spaghetti squash) can be interchanged in recipes.
  • 1 cup of cooked butternut squash contains:
    • 457% of your recommended daily value of vitamin A to keep eyes and skin healthy and to protect against infection.
    • 52% of your recommended daily value of vitamin C to help heal wounds and to keep teeth and gums healthy.

To peel:

  1. Poke holes in the squash with a fork.
  2. Cut off top and bottom ends.
  3. Microwave squash for 4 minutes.
  4. Cool for 1 minute, then peel with a vegetable peeler or knife.

Try butternut squash:

  • Roasted in halves or in cubes.
  • Sliced thinly and baked into chips.
  • Blended into a soup.
  • Sautéed as part of a curry or stir-fry.
  • Whole squash can be stored in a cool, dark place for up to 1 month.
  • Store cooked squash for 3-5 days in the refrigerator or mash and freeze for up to 1 year.
  • To freeze: Peel squash, remove seeds and cut into pieces. You can roast before freezing or freeze raw to cook later.
How to dice butternut squash
How to dice butternut squash
How to roast butternut squash
How to roast butternut squash

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