Butternut Squash

One of the most versatile winter varieties, the butternut squash has an iconic pear shape with a hard, pale inedible skin. Known for its distinctly sweet, rich, and nutty flesh, it’s most popularly used in soups but has potential to be added to virtually any savoury recipe. This winter staple can be roasted, puréed, or added to your favourite recipe for some cosy goodness.

How to choose Butternut Squash:
Look for a dark-beige matte skin with minimal bruising—and no green streaking, which can happen when it isn’t fully ripe. A pale spot on the squash is fine. Over- or under-ripened butternut squash can be dry and flavourless, so look for one that feels heavy and sounds hollow when you give it a tap with your knuckles. A stemless squash may indicate over-ripeness and a shorter shelf life.

How to prepare Butternut Squash:
For skin-off preparation, cut off the top and bottom so both ends are flat. Next, halve the squash where the thin end meets the bulbous side. Stand each half on a flat end and peel the rind until the orange flesh is revealed. Slice the thick half down the middle and scoop out the seeds (save for roasting, of course!). Now your base is ready to cut down to your desired shape and size.

For skin-on, cut both ends, halve lengthwise (carefully), scoop out seeds, season to your liking, and roast flesh side down at 204°C (400°F) for about 1 hour.

Best uses: soups, stuffed, desserts, roasted, mashed, puréed
Best paired with: cinnamon, nutmeg, rosemary, brown sugar, sausage

Try:
A classic appetizer: Creamy and nutty Butternut Squash Soup
A crispy, flaky tart: Herb & Onion Butternut Squash Tart