Eat the Rainbow: Squash

Though most popular in the cool autumn months, butternut squash is available year-round and is a versatile ingredient that can be used in sweet and savory dishes alike.

Butternut squash is a winter squash that is part of the Cucurbitaceae family. It is a relative of the pumpkin and is often used in similar dishes. Butternut squash is a good source of fiber, vitamin A, and vitamin C. It also contains potassium, magnesium, and manganese.

Don’t limit yourself to just butternut squash as these other winter cousins do equally as well in the recipes below: Acorn, spaghetti, kabocha, red Kuri, and honey nut squash as well as sugar pumpkins.

Roast it:

Cut the squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Place the halves cut-side down on a baking sheet and roast at 375° F until fork-tender, about 45 minutes to an hour. Let cool slightly, then score and remove the roasted flesh and add it to salads, pasta dishes, or grain bowls.

Make soup:

This one is made simpler if you use pre-roasted squash flesh, as cutting a raw squash into cubes can be intimidating – simply combine roasted butternut squash with chicken or vegetable stock, simmer for 20 minutes then puree until smooth, and season to taste. To add another layer of flavor add chopped apple, minced ginger, and your favorite spices to mix it up.

Mash it:

Roast the squash as directed above, then mash the flesh with a potato masher. Stir in fat of your choice, and season with salt and pepper to taste. Serve as a side dish or use it as a base for other recipes. We love mashing in cooked cauliflower and potatoes for different versions.

Let us know your favorite way to use squash!