If it is one thing that our garden produces in abundance, it is butternut squash. It is a good thing we all like it! Not only is it one of the vegetables encouraged in the GAPS introduction diet, it is just plain good.
Butternut squash is a winter squash like pumpkin. Growing on a vine, it has a sweet and nutty flavor with yellow skin and orange pulp. When ripe, the butternutsquash skin turns golden and the pulp becomes a richer orange color, getting sweeter as it ripens.
Butternut squash is so versatile – roast, bake, boil or puree it. You can use it in casseroles, muffins, breads and soups. It is a great source of vitamins A, C and E, magnesium and potassium. If you have not tried this vegetable, I hope I have convinced you to give it a try!
There are several ways to prepare the squash. Using a potato peeler, you can peel it, scoop out the seeds and cube it. Then, boil or roast the cubes. At this point, you can serve it as is with a bit of honey (if desired) or use it in another recipe.
Another method of preparation – and my favorite – is roasting the whole butternut squash. Roasting seems to bring out the richer flavors. In my opinion, it is actually the easier than peeling the squash – and I am all for easy!
Roasting Butternut Squash
Preheat the oven to 350F.
Cut the butternut squash in half.
Scoop out the seeds – they can be salted and toasted in the oven for a snack.
Next, place the cut side of the squash down on a baking sheet.
Place in the preheated oven and roast for 45min – 1 hour, until tender. A fork should easily pierce the skin.
When tender, remove from the oven, allow to cool and scoop out the pulp. At this point you may eat the butternut squash as is with butter, use in another recipe or place in freezer containers and freeze for later use.