Butternut Squash
September 29th, 2007 | by Ingrid
Cucurbita moschata
This is the first of many varieties of squash I look forward to savoring this season. The fresh earthy-sweet aroma and bright flaming orange flesh says autumn is here. Versatile and delicious, this member of the gourd family, also known in Australia as Butternut pumpkin, is featured in numerous recipes.
Butternut squash is low in cholesterol, saturated fat, sodium and contains:
Antioxidants | Beta-carotene | Calcium | Fiber | Folate | Magnesium | Manganses | Potassium | Vitamin A | Vitamin B1 [thiamin] | Vitamin B3 [niacin] | Vitamin B6 [pyridoxine] | Vitamin C | Vitamin E
Selecting and Storing
- Select squash that is firm, smooth, well-shaped, and heavy for its size with a hard tough skin that has a matte surface. Carefully inspect for signs of decay.
- Avoid a squash with a soft, glossy or shiny rind, or have sunken or moldy spots, punctures or cut in the skin, or show signs of decay
- Winter squash has a longer shelf life than summer squash. Butternut squash can keep up to three month or longer when stored properly. Store in a cool, dry place, away from direct exposure to light.
- Refrigerate if there is leftover squash, wrap tightly and store in bottom bins. It should keep for up to 1 week.
- Freeze, cutting squash into manageable pieces, place in individual freezer bags and label with date and description. Keeps up to one month.
Try this recipe:Butternut Squash Coconut Soup.