Butternut Squash
Hey guys, continuing with my Fall series, let me talk a little about Butternut Squash.
Butternut, like the other winter squashes, has a lot more to offer, nutritionally speaking, than summer squashes and zucchini. Butternut's deep-orange flesh is richer in complex carbohydrates and, as you might guess by its color, in beta-carotene. Butternut squash is also a very good source of dietary fiber, and supplies vitamin C, magnesium, manganese, and a good amount of potassium.
Its dense, rich-tasting flesh is another good reason to eat butternut squash: Baked and mashed with a little maple syrup or brown sugar and sweet spices, the squash tastes very similar to pumpkin pie. Chunks or cubes of squash can be baked or can be added to hearty stews. And butternut has a softer skin than those of other winter squashes, so it's easier to cut up.
Availability
Butternut squash is available year-round. The supply peaks in late summer and continues throughout the fall and winter.
Shopping
Butternut squashes range from about two to four pounds in weight; the size you buy will depend on your needs. There is no such thing as an "overgrown" winter squash; and the longer the squash grows, the sweeter it will be.
The squash's rind should be uniformly tan, with no tinge of green. The rind should be smooth and dry, free of cracks or soft spots. Also, the rind should be dull; a shiny rind indicates that the squash was picked too early, and will not have the full sweetness of a mature specimen.
The squash should feel heavy for its size. If possible, choose a squash with its stem attached as this is an indicator of quality: The stem should be rounded and dry, not collapsed, blackened, or moist.
Storage
Butternut and other winter squashes are among the best-keeping vegetables. Uncut squash should keep for three months or longer in a cool, dry place. Storage below 50°F (as in the refrigerator) will cause squash to deteriorate more quickly, but refrigerator storage is acceptable for a week or two. Uncooked cut squash will keep for up to a week if tightly wrapped and refrigerated.
Preparation
You can bake it, sauté it or steam it. It’s a very flexible fruit so try some today.
Here is an example of a squash of another kind, take a look here. So, have a little fun and remember to smile. Don’t tell me you don’t feel better now. ☺
God bless you!
Love you guys, Alejandro Q.
Butternut, like the other winter squashes, has a lot more to offer, nutritionally speaking, than summer squashes and zucchini. Butternut's deep-orange flesh is richer in complex carbohydrates and, as you might guess by its color, in beta-carotene. Butternut squash is also a very good source of dietary fiber, and supplies vitamin C, magnesium, manganese, and a good amount of potassium.
Its dense, rich-tasting flesh is another good reason to eat butternut squash: Baked and mashed with a little maple syrup or brown sugar and sweet spices, the squash tastes very similar to pumpkin pie. Chunks or cubes of squash can be baked or can be added to hearty stews. And butternut has a softer skin than those of other winter squashes, so it's easier to cut up.Availability
Butternut squash is available year-round. The supply peaks in late summer and continues throughout the fall and winter.
Shopping
Butternut squashes range from about two to four pounds in weight; the size you buy will depend on your needs. There is no such thing as an "overgrown" winter squash; and the longer the squash grows, the sweeter it will be.
The squash's rind should be uniformly tan, with no tinge of green. The rind should be smooth and dry, free of cracks or soft spots. Also, the rind should be dull; a shiny rind indicates that the squash was picked too early, and will not have the full sweetness of a mature specimen.
The squash should feel heavy for its size. If possible, choose a squash with its stem attached as this is an indicator of quality: The stem should be rounded and dry, not collapsed, blackened, or moist.
Storage
Butternut and other winter squashes are among the best-keeping vegetables. Uncut squash should keep for three months or longer in a cool, dry place. Storage below 50°F (as in the refrigerator) will cause squash to deteriorate more quickly, but refrigerator storage is acceptable for a week or two. Uncooked cut squash will keep for up to a week if tightly wrapped and refrigerated.
Preparation
You can bake it, sauté it or steam it. It’s a very flexible fruit so try some today.
Here is an example of a squash of another kind, take a look here. So, have a little fun and remember to smile. Don’t tell me you don’t feel better now. ☺
God bless you!
Love you guys, Alejandro Q.
posted by Alejandro at
11:41 PM
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