Squash has been native to the Americas for more than 5000 years. Squash is generally categorized as “summer” squash and “winter” squash. “Summer” squash is available during late summer and fall. It is more delicate with a thinner skin and shorter shelf life. “Winter” squash on the other hand comes into the market during autumn into early winter. The term winter squash is used despite its earlier availability because it keeps well stored in a cool dry environment and will last for 3-4 months into winter.
Butternut squash is a relative new kid on the block. It first came on the farmer’s market scene in New England around 1944. Popular for its sweet, creamy texture it is perfect for baking, roasting, soups, custards, and pies.
Butternut squash is shaped like a vase and makes a beautiful presentation for any food shopper. The thick pale skin belies the rich orange flesh hidden inside. When shopping for a butternut squash look for one with few blemishes on the skin and is quite heavy for its size. Butternut squash generally weighs between 2-5 pounds.
The versatility of any squash is enhanced by its ease of preparation. The rind on most squash is difficult to peel, therefore it is easier to cook the squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before cooking.
Before cooking cut the squash in half. Make sure the squash is stable on the cutting board and using a well sharpened knife grasp the squash firmly and slice through to the center. Remove the knife and turn the squash around to cut the other side. The squash should split easily as you get toward the end of this process. Remove the seeds with a spoon and discard.
Baking a squash (this will work with any summer or winter squash): In a greased baking dish, place both halves of the squash with the flesh side down. Add 1/4 to 1/2 cup of water to prevent burning. Bake in a 350-degree oven 45 minutes. The squash will be done when you can easily insert a fork into the flesh.
Boil or steaming: Slice the squash into quarters or rings. Put in a steamer basket or pot with 1-inch of water on the bottom of the pan for 25 minutes or until tender.
Season your squash with allspice, anise seed, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric or just a bit of butter and sprinkle of salt if you can’t get enough of that sweet richness. It can be used as a substitute for any squash or potato in a recipe to add more sweet flavor.
