butternut squash: photo by sam lee
Butternut Squash
A member of the Curcurbita moschata family that also includes ponca, waltham, pumpkin, and calabaza. The orange-fleshed winter squash delivers a flavorful dense flesh.
The butternut squash provides the most value of any squash, dollar for dollar because it is thin-skinned, has a small cavity with fewer seeds and less waste than with most other squashes. As with other squashes the butternut squash benefits from baking which develops and deepens the flavor.
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Although types of gourds were found in tombs of Egypt the butternut squash and its family members including the pumpkin and the calabaza are new world, native Americans. The butternut is the new kid on the block having made its appearance in 1944.
Butternut squash is a very versatile food used simply boiled or baked or in soups, souffles, pies and breads. Pan fry slices or add cubed pieces to casseroles or even rissoto. The butternut can be used in any recipe that calls for pumpkin.
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Choose firm squash with smooth all-over buff colored skin, a smallish "ball end" and a thick neck. The older large varieties are more flavorful than the newer bred-small versions.
Squash are very easy to grow and store very well. Grow like a summer squash (sow 1 inch deep after all danger of frost). Space seeds 4 to 6 feet apart. Harvest it when the plants die back or just before frost. Cut and cure the fruit in a well-ventilated area, then store at 50 to 55 degrees Fahrenheit.
Butternut Squash Substitutes
Similar varieties can be substituted such as buttercup squash, acorn squash, calabaza, delicata, kabocha or hubbard squash.
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