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 them 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 stovetop, 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.
4. Scope out the pulp and use in your favorite recipes. Butternut squash can be a substitute for pumpkin. I also store in 1 – 2 cup portions in the freezer.
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 puree the roasted squash until I get the desired consistency I want and put it into ice cube trays to freeze. I store the frozen squash cubes in a freezer bag. When I want to serve the squash, I thaw and warm it in the microwave until it is the right temperature for the kids. I add water if I need to thin out the puree.
It is wonderful to have homemade baby food ready 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
Denise P says
ymmm… that looks fabulous!
Thank you for this post. I love how easy this is (why do most people suggest scooping the seeds out first?) and I just used your technique on 2 butternut squash and 1 pie pumpkin. Couldn’t be simpler.
In my latest blog post, I’ve got a link to my Acorn Squash Lasagna recipe. I made it this time with butternut squash and it was excellent.
Family Balance Sheet says
Thanks for the comments. I’m going to go check out that lasagna recipe. I have been hungry for lasagna and I have the squash ready to go.
The Prudent Homemaker says
I scoop out the seeds first and then I rinse and roast them with salt like pumpkin seeds. They’re delicious!