Fall Produce Lesson - Butternut Squash

Although butternut squash is considered a "winter squash," it is actually available year-round, with it's peak season from early fall through winter. They have a beige colored skin and are shaped like a vase. A good indicator of ripeness can be found through the color of the flesh. A ripe squash has a deep orange colored flesh and the deeper the color, the riper and sweeter the squash is.

The butternut is a more watery squash than most and has a sweet, nutty flavor, somewhat similar to sweet potatoes. A good sized squash will weigh anywhere from 2 to 5 pounds.

To prepare and cook butternut squash, first wash the exterior and cut in half lengthwise. Then scoop out the seeds and fibers. Because the rind is so thick and difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. The squash can be baked in a 350* oven for 45 minutes, or until fork tender. The cooked squash can now be eaten or used in a recipe.