Organic Squash - Butternut
Produce Department
SKU: 94759

Organic Squash - Butternut

each

This is probably the most commonly available of the winter squash. Butternut has a creamy texture when cooked. Roasted, grilled, added to stews and soups, this squash is delicious which ever way it is prepared.

Price:$4.99 ($6.09)
Product of Ontario
Quantity:
1
Out of stock

This versatile winter squash has a mild, sweet flavor with a hint of nuts, and a smooth, creamy texture.

Butternut squash has a firm skin which makes it ideal for longer storage. While the smooth skin is thicker than some other squash, it is easy to peel. A simple way to prepare this squash is to slice it in half lengthwise and scoop out the seeds. Rub the exposed flesh with butter or olive oil and leave a little oil in the "cup" where the seeds were. Then drizzle with maple syrup or spinkle with brown sugar and bake at 350 degrees F for about 45-60 minutes or until a fork comes out easily when poking the flesh. Butternut is available year round with the winter months being the ideal time to find them locally.

Across the globe, winter squashes are central to the cuisine of many cultures, because they are a rich source of nutrition and will keep for months without refrigeration. Despite their different sizes, shapes and colors, winter squash generally have a very similar flavor — though their water content, sweetness and texture will vary from one variety to the next. Winter squashes are available year-round, but for best flavor and texture, enjoy them at their peak, from late September through November.

The Butternut is the most common all-purpose winter squash. It has a distinctive thick neck and bulbous bottom, with smooth, relatively thin pink-beige skin. Butternut's firm orange flesh is sweet with a hint of nuts, and its very creamy texture makes it good for all kinds of recipes.

TIP: Winter squash preparation generally involves peeling the tough skins, which can be an aerobic exercise in itself. If your squash is very large and awkward to handle, use the microwave to help make cutting and peeling easier and safer. Pierce the squash deeply in several places with a sharp knife (so the squash doesn’t explode), then microwave for 2 to 8 minutes, until it’s just barely cuttable.

Make sure you use a very sharp knife with a long enough blade to cut the squash in half or into wedges. Use a spoon or ice cream scoop to remove the seeds and clean out the fibrous strands that surround the seeds. Some recipes don’t require peeling or seeding until after cooking, which makes preparation much easier.

Roasting is one of the best cooking methods for winter squash; it concentrates the sweetness of the flesh more than any other technique. Steaming adds moisture to drier-fleshed varieties such as the Kabocha. Avoid boiling; it yields waterlogged, tasteless flesh. As a general rule, it‘s better to slightly overcook winter squash than to undercook it.

Handling & Storage:

  • Look for rock-hard specimens that feel heavy for their size. If there's any give to the shell, or if the skin scrapes off easily with your fingernail, the squash is either immature or past its prime. Always try to buy specimens with stems attached. Stems that are dry and corky indicate the squash remained on the vine until it was fully mature. 
  • A winter squash's skin should be unblemished, matte rather than shiny. Shiny skins indicate that the squash is either very young or has been waxed to extend its shelf life.
  • Store winter squash in a dry, well-ventilated place, ideally at about 55 degrees F. Warmer temperatures will shorten their storage life but won’t destroy their flavor. Once cut, wrap winter squash tightly in plastic wrap and refrigerate for up to 3 days (don’t refrigerate uncut winter squash). Cooked, puréed squash freezes well and can be stored frozen up to 3 months.

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