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Butternut squash- storage tips and recipes

Butternut Squash

Winter squash like butternut matures on the vine and develops an inedible, thick, hard rind and tough

seeds.   Store butternut squashes in a cool, dry place (45-50°F) like a cellar for up to several months.

Ideally, only cut or cooked squash should be refrigerated. They will suffer chill damage at temperatures

below 50 degrees F. Once cut, wrap raw pieces in plastic wrap, refrigerate, and use within four days.


To prepare, first peel the squash. Then cut in half, by grasping the squash firmly and using a sharp knife

to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and

discard the seeds, or roast them separately for a crunchy snack or garnish. Cut squash into cubes and

place on a baking dish. Roast at 375°F for 30 minutes or until fork-tender. Serve with butter and herbs or

brown sugar and dried fruit.


Butternut squash can also be baked in halves or even whole. To roast a whole ( 1 to 1½ pound) squash,

pierce the rind with a fork to allow steam to escape, and bake in a 350-degree oven for 45 minutes or

until tender.


To Microwave: Place halves or quarters, cut side down, in a shallow dish; add 1/4 cup water. Cover

tightly and microwave on HIGH 6 minutes per pound. Whole Squash - Poke squash all over with a fork.

Microwave the squash at full power (High) approximately 5 to 10 minutes (depending on size of squash).


Testing Squash for Doneness: Test for doneness by piercing with a fork. Fork should easily pierce peel

and flesh. Let sit until cool enough to handle, cut in half lengthwise, scoop out seeds (if needed), and

proceed with recipe or eat.


A sturdy knife to slice winter squash in half is a necessity. To make the squash easier to cut, pierce the

skin in a few spots, place it in a microwave oven and heat on high for 2 minutes. Let stand for another

few minutes before carving. When halving, cut through the stem end to the point rather than across the

diameter. To prevent halves from rocking on the baking tray, cut a small slice off the bottom to flatten it.


Avoid boiling squash. Boiling damages both the flavor and the texture. Squash can also be cooked

whole. Pierce the skin in several places. Place on a baking sheet in 350-degree F. oven for about 1-1/2

hours. Squeeze the squash to test for doneness. When it yields to gentle pressure, it&#39;s done. You can

then cut it in half, scoop out the seeds and serve or cool and use the cooked innards.


Before freezing, squash must be cooked. Cook squash and remove the pulp from the skin. You can leave

it in chunks or mash it. Place in airtight containers and freeze ten to twelve months at 0 degrees F.



Spice-Crusted Butternut Squash                                   from recipezaar.com

 45 min | 10 min prep                                                Serves 4



• 1 lb butternut squash, peeled, cubed (3/4 inch, 4 cups)

• 2 cups cipollini onions or shallots, quartered

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon salt

• 1/8 teaspoon cayenne pepper

• 4 teaspoons olive oil



1. Heat oven to 450 degrees. Spray rimmed baking sheet or roasting pan with cooking spray.

2. Combine all ingredients except oil in large bowl; toss with oil to coat. Arrange in single layer on baking

sheet. Bake 25-35 minutes or until tender and browned in spots, turning several times.



Hearty Squash Stew Recipe                               http://www.seniorsavvy.com/eyesjan03.htm

40 min | 40 min prep                        Serves: 4



• 1 small butternut squash

• 1 tablespoon olive oil

• 1 tablespoon minced garlic

•1 (16 ounce) can whole tomatoes (with juice)

• 1/2 cup water

• 8 ounces kale (approx. 3 cups, chopped)

• 1 tablespoon chopped fresh sage

• 1 tablespoon chopped fresh basil



1. With a sharp knife, pierce the squash in 3 or 4 places. Microwave on high power for 2 to 3 minutes, or

just until the squash starts to soften under the skin. To test, press with your thumb. Carefully cut the

squash into quarters, scoop out and discard the seeds, and cut off and discard the peel. Cut the squash

into 1&quot; chunks.

2. In a large saucepan over medium heat, warm the oil. Add the garlic and cook for 20 seconds or until

fragrant. Add the squash, tomatoes (with juice), and water, cover the saucepan, and reduce the heat to

medium low. Cook for 25 to 30 minutes, or until the squash is tender but not mushy, adding more water

if necessary to keep the squash from sticking. Test for doneness by inserting the tip of a sharp knife in a

piece of squash.

3. With the back of a large spoon, break the tomatoes into smaller pieces. Rinse the kale, strip the leaves

from the coarse stems, coarsely chop the leaves, and add to the saucepan. Add the sage and basil. Cook

for 3 to 4 minutes, or until the kale softens.


Garlicky Baked Butternut Squash                  

Submitted By: Anita Bukowski to Tasteofhome.com

Prep Time: 10 Minutes       Cook Time: 50 Minutes     Ready In: 1 Hour Servings: 6



2 tablespoons minced fresh parsley

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon salt 1/2 teaspoon pepper

3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

1/3 cup grated Parmesan cheese



1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 35-55

minutes or until squash is just tender.



Curried Squash Soup

Servings: 4



1-1/4 pounds butternut squash

2/3 large onion, chopped

1-1/3 garlic cloves, minced

1 tablespoon and 1 teaspoon vegetable oil

2 teaspoons all-purpose flour

3/4 teaspoon salt

3/4 teaspoon curry powder

1/8 teaspoon cayenne pepper

3-1/3 cups chicken broth

2/3 bay leaf

Cilantro Cream Topping:

1/3 cup sour cream

2 tablespoons and 2 teaspoons whipping cream

2 tablespoons and 2 teaspoons minced fresh cilantro or parsley



1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined

baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to

handle, scoop out pulp; set aside.

2. In a large saucepan, sauté onion and garlic in oil until tender. Add the flour, salt, curry powder and

cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until

thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room


3. In a blender or food processor, place half of the broth mixture and squash; cover and process until

smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through.

Combine the topping ingredients; place a dollop on each serving.


Roasted Kohlrabi and Butternut Squash

Recipe from Gourmet | November 2006

Yield: Makes 4 servings      Active Time: 20 min            

 Total Time: 1 hour



3 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)

2 tablespoons extra-virgin olive oil

2 teaspoons finely chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 lbs butternut squash


Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan



Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If

roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast

vegetables underneath turkey.)


Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon

thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in

oven and roast 15 minutes.


Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss

squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper

in same bowl.


Stir kohlrabi, turning it, then push it to one side of pan.


Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting,

until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).


Toss vegetables to combine and transfer to a dish.



Butternut Squash and Carrot Soup


Prep: 30 minutes                 Cook: 25 minutes



3 cups peeled, diced butternut squash (about 1 small squash)

2 cups thinly sliced carrot (4 medium)

3/4 cup thinly sliced leek or chopped onion

1 tablespoon butter or margarine

2 14-ounce cans reduced-sodium chicken broth

1/4 teaspoon ground white pepper

1/4 teaspoon ground nutmeg

1/4 cup half-and- half or light cream

  Crème fraiche or dairy sour cream (optional)

  Toasted pumpkin seeds (optional)

  Fresh tarragon sprigs (optional)



1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8

minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35

minutes or until vegetables are very tender. Cool slightly.

2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until

almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white

pepper and nutmeg; bring just to boiling. Add half-and- half; heat through. If desired, garnish each

serving with crème fraiche, pumpkin seeds, and/or fresh tarragon.

3. Makes 6 servings (6 cups)



Butternut Squash and Chicken Pasta                                                

from www.recipezaar.com by Texas Ladybug        

30 min | 10 min prep                         Serves 4 -6



• 1/4 cup extra-virgin olive oil

• 1 large onion, chopped

• 3 large garlic cloves, finely chopped

• 2 lbs chicken breasts, cut into 1 inch pieces

• 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces

• 1 teaspoon fresh rosemary

• 3 1/4 cups chicken broth

• 12 ounces pasta



1. Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and sauté until tender,

about 5 minutes. Add the garlic and sauté for just a minute. Add the cubed chicken and cook through.

Add squash, rosemary and sauté for 8 to 10 minutes. Add the broth and bring to a simmer over medium-

high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is

reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until

tender but still firm to the bite, stirring often. Drain pasta.

3. Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta.

Transfer the pasta mixture to a wide shallow bowl and serve.



Autumn Ravioli Recipe from Joe Hernick

Makes: 30-40 ravioli. Hands-on time: 1 hour. Total time: 2-3 hours.

Recipe scales well.



2-3 Medium size winter squash (acorn) or 1 large hubbard

4-5 Small to medium beets

3-4 small onions or 1 large onion (any type)

2 Tablespoons butter

2 Tablespoons cooking oil (light olive, vegetable, etc.)

1/2 Cup heavy cream

8oz Fresh goat cheese (chevre)

Fresh nutmeg

Salt &amp; pepper to taste.

One package won-ton wrappers



Roasting Pan

Frying Pan

Nutmeg or microplane grater

Food processor (or potato masher &amp; bowl)

Small finger bowl of water.

Wire cooling/drying rack.

Large pot for boiling pasta




Preheat oven to 375.


Wash &amp; dry squash and beets.


Halve squash, remove seeds and pulp. Discard or use seeds for something else.


Peel and halve beets.


Rub beets and inside of squash with oil. Salt lightly.


Roast squash and beets (sharing same pan) in 375 oven for one hour, or until both can be easily pierced

with a dull fork.


Remove from oven, allow to cool for ~15 minutes.


While squash and beets are roasting:


Cut onions into paper-thin slices using knife, mandolin, or food processor.


Place sliced onions and butter into unheated frying pan or skillet. Set heat to medium.


Gently brown onions in butter over 20-30 minutes. Add salt to taste. (Do not burn. Minimize stirring.)

Grate 1/4 teaspoon of fresh nutmeg on onions. Reduce heat as required. Remove from heat when

onions are light brown and translucent.


Scoop roasted squash flesh into food processor. Discard skins.

Place roasted beets into food processor.

Place browned onions into food processor.


Pulse until vegetables come together. (15-30 seconds) Mixture will become reddish/pink as beets blend!


Add 1/2 of the cream. Pulse to combine.


Add the chevre in three batches, pulsing to incorporate.


Final mixture should be a smooth, easily-scoopable, cohesive paste that will stay on a tablespoon when

held upside down.


Add remaining cream as required if mixture is too thick to scoop.


(Alternate method - mash all vegetables in large bowl, stir in cream and chevre. This will yield a

&quot;chunkier&quot; filling)


Set large pot of salted water to boil.


To assemble ravioli:


Take one wonton wrapper in palm of hand.


Wet four edges of wonton with water from fingerbowl (use finger of small brush.)


Place one teaspoon of filling in middle of wonton.


Fold edges over, transforming square into rectangle with filling in middle.


Seal two sides with pressure, pressing wet edges together; lay on flat surface and squeeze as much air as

possible from ravioli before sealing 3rd edge. Ideally each ravioli should only contain vegetable/cheese

filling with no air bubbles.


Place ravioli on drying rack. Repeat &#39;til wontons and/or filling are done.


Let rest 10-20 minutes on drying rack. (At this point you may cook immediately, store in refrigerator for

24-36 hours, or freeze for 2-3 months.)


Cook in boiling water for 2-4 minutes. (Test one ravioli to determine cooking time - fresh pasta cooks

very quickly!)


Drain and serve immediately with melted herb butter (e.g. Sage or thyme.)



Roasted Butternut Squash                     by Fiona Haynes, About.com Guide

“Sometimes squash are hard to cut, but you can make this task easier by piercing it with a fork, then

popping it in the microwave for 60 seconds before cutting into it.”

Prep Time: 5 minutes                    Cook Time: 45 minutes     Total Time:50 minutes



•1 small butternut squash

•1 tsp ground cinnamon

•1/4 cup orange juice

•1/4 cup maple syrup



Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the

stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again,

making four wedges. Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top.

Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45

minutes. Spoon syrup over wedges before serving.



Winter Squash with Sage Roasted Garlic Brown Butter

From http://elicooks.wordpress.com/2008/10/20/winter-squash- with-sage- roasted-garlic- brown-



“Tossing the sage in the butter while it’s still screaming hot basically fries the sage in the butter,

dispersing the sage flavor through the butter and crisping the sage all at once.

This pairs wonderfully with simply sautéed pork chops for a full meal. Spoon the brown butter over the

pork chops as well.”



1 medium to large winter squash

6-7 large leaves sage, chopped

4 cloves roasted garlic, chopped *recipe below

4 Tbsp salted butter



Poke the squash several times with a knife. Be sure the knife reaches all the way in to the center cavity.

Microwave the squash whole for 10-20 minutes, depending on the size of the squash and the power of

your microwave, until the squash is soft all over. Cut the squash in half. Scoop out the seeds and discard.

Scoop the flesh out of the skin and mash the flesh.


Heat the butter over medium heat in a small saucepan until the butter foams up and the foam subsides.

Remove the butter from the heat and immediately stir in the sage and garlic.


Serve the squash hot with the brown butter on the side.


*Roasted Garlic: Put a whole, unpeeled head of garlic in the oven at 250 F for about 2 hours.

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