Butternut Squash


Fall, Early Winter


Dry, cool. Out of direct sunlight. Refrigeration not needed.

Easy Prep


Cut the squash into four parts, removing the neck from the bulb. Slice each of these two parts in half. Remove the seeds and pulp from the bulb portions. Wrap the pieces in foil and roast on a baking sheet at 350 degree until they are soft. The bulb, lower part, will be finished before the thicker neck pieces.

When the squash is cool enough to handle, scoop the flesh from the shell. Mash the squash or purée in the food processor. Season the squash with salt and pepper and a little freshly grated nutmeg.

You can also use the squash to bake a pie or cookies, and it can be substituted for pumpkin in any recipe.