![]() Roast at 400 degrees for 30-60 minutes depending on the size of your squash. The rim is important because a little liquid may come out in the roasting process so you don’t want a mess on your hands. Place your halved and seeded squash flesh side down on a large rimmed baking sheet or dish. Make sure not to waste those seeds, they are a delicious and nutritious bonus the squash provides – you can roast them up or we tend to give them to our chickens and consume them in the form of nutrient dense eggs. We’ve also found the color of the vibrant orange butternut squash to be more appealing in baked goods and pies. The thicker flesh also makes it easier to work with since you don’t have to worry about draining off the liquid mess that you often have on your hands when making puree from a pie pumpkin. ![]() In our opinion, the thicker and less watery consistency of butternut squash makes it tastier with a better texture than pumpkin anyways. This makes butternut squash a great choice for using in baked goods like our butternut squash muffins, pies, or other tasty treats. So, any recipe that calls for canned pumpkin or pumpkin puree, we like to use pureed butternut squash instead. The beauty of butternut squash is that is substitutes beautifully one-for-one with pumpkin puree. Butternut Squash is a Perfect Substitute for Pumpkin Butternut squash with soft or bad spots tend to rot quickly and not store well. The biggest factor to look for is a squash that is completely firm with no visible blemishes or squishy spots. However, those green squash will continue to ripen over time even off the vine. Green is an indication that it is not yet ripe. When choosing butternut squash, look for a squash that is a light tan color. Because they store so well for many months, purchasing squash from your local farmer to use in the months ahead is a great investment! Farmer’s and farmer’s markets are usually offering them in abundance at lower costs this time of year. Whether or not you grew your own butternut squash in the garden, the fall is a great time to stock up. How to Choose the Perfect Butternut Squash ![]() It is a great source of vitamin A, vitamin C, thiamin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, phosphorus, potassium, magnesium, and manganese. This deep orange color is a sign of it being an excellent source of vitamins and minerals. Recipe below.īutternut squash also has a deep orange color with a really smooth and creamy texture. Toasted Walnut & Vanilla Roasted Butternut Squash Side Dish. In fact, in October of this year we just devoured the final butternut squash from the crop that we had grown the previous year. We have found butternut squash to grow more robustly and store better than most other varieties. Of all of the winter squashes, butternut squash is our favorite.
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