Roast Now, Peel Later: The Butternut Squash

This week’s blog is about a vegetable that looks more daunting than it is: butternut squash.  If you don’t know it, it’s the long, beige colored gourd that begins to pop up in stores and at markets around October, and generally hangs around until the early spring.

Jessica began cooking butternut squash five years ago, when she finally decided that the sweet, succulent taste far outweighed her fear of having to cut, peel and chop it.  Five years later, she’s given up the fear of prep, and now simply cuts it in half, discards the seeds and roasts it at 450 for 30 to 45 minutes – a simple trick that makes this squash very accessible, easy to peel or chop.

Butternut squash is high in vitamins C and A; it is a good source of some antioxidant phytochemicals and fiber.  It isn’t a very expensive vegetable to purchase, pound for pound, and is easy to use and eat (once roasted).  It’s simple to store; keep the unopened squash on the countertop where it will stay fresh for weeks. We often pick one up and keep it around until that evening that we are at a loss for what to cook. Remember to store the squash in the fridge once it is cut, covering exposed surfaces with plastic wrap.

When you ready to prepare the squash, cut it in half, clean out the seeds, and roast at 450, face down on an oiled baking sheet for 30 to 45 minutes (until you can pierce it gently with a knife, and it’s soft all the way through).  Let the squash cool, and then cut it into 4 to 6 pieces – skins on – for easy storage.  Keep the squash in the refrigerator, using it in the following ways:
Create an unusual, but yummy, smoothie by combining a hunk of roasted, cooled and peeled butternut squash (roughly 1/8 of a whole squash) with blueberries or a banana, a dash of cinnamon, ½ teaspoon of vanilla, a few ice cubes, yogurt or milk (cow, rice, almond or soy), and some sweetener (maple syrup, honey or stevia).

Peel the roasted, cooled butternut squash, place in a sauce-pan, mash with a potato masher, and heat, adding butter, milk, salt and pepper to taste, for a different take on mashed potatoes.  This dish can be made with a variety of spices, as well.  Try cinnamon, nutmeg and clove, butter and maple syrup for a sweet, Thanksgiving-like treat.  Or, if you are feeling adventurous, add some white wine vinegar, honey, cumin, and butter for a different flavor combination.

Cut the roasted, cooled butternut squash into chunks, sprinkle with cinnamon and sugar and serve as a healthy afternoon snack.

And here are some recipes to try if you prefer to prepare butternut squash as a main meal, or hearty side dish:

Butternut Squash Soup
Butternut Squash Risotto
Butternut Squash with Blue Cheese and Pecans