My daughter said to me, “Look Mommy, a squash family.”
I found myself with a butternut squash family living in my kitchen. We received a few with our regular weekly CSA share and from friends who gave us their extras. Even though butternut squashes keep fairly well, I decided to roast all 5 squashes right away and store in the freezer for future use.
Butternut squash can be intimidating. Is it fall decor or is it food? I’m here to tell you that butternut squash is absolutely delicious, healthy, and very easy to prepare. It can be cooked on the stove top, but roasting brings out the flavor.
Butternut squash is packed with Vitamin A, beta carotene and is a source of fiber. It can be used as a substitute in any recipe that calls for pumpkin.
How to Roast Butternut Squash
1. Slice the squash in half lengthwise and place downward on baking sheets.
2. Bake at 350 degrees for about an hour. You should be able to pierce the squash all the way through with a fork when it is done.
3. When cool enough to handle, flip the squash over and scoop out the seeds. I discard seeds into my compost. You can scoop out seeds before you roast the squash and then roast the seeds for snacking, whichever way is easier for you. I find the seeds are easier to scoop out after they’re roasted.
Butternut squash makes great baby & toddler food,
When my girls were babies, I made a lot of their foods and they both LOVED butternut squash.
I pureed the roasted squash until I got the desired consistency and put into ice cube trays to freeze. I stored the frozen squash cubes in a freezer bag. It was wonderful to have homemade baby food read to go. There were no additional ingredients, just butternut squash. And homemade was also cheaper and tastier than store-bought.
More Fall Squash:
- How to Cook Spaghetti Squash
- Tomato, Basil, and Garlic over Spaghetti Squash
- Cranberry Walnut Acorn Squash Bowls