Butternut Squash
September 29th, 2007 | by Ingrid
BUTTERNUT SQUASH [Cucurbita moschata]
This is the first of many varieties of squash I look forward to preparing this season. The fresh earthy-sweet aroma and bright flaming orange flesh says autumn is here.
Butternut squash contains antioxidants | beta-carotene | calcium | fiber | folate | magnesium | manganses | potassium | vitamin A | vitamin B1 [thiamin] | vitamin B3 [niacin] | vitamin B6 [pyridoxine] | vitamin C | vitamin E and is low in cholesterol, saturated fat, and sodium.
Selecting and Storing Your Squash
- Select squash that is firm, smooth, well-shaped, and heavy for its size with a hard tough skin that has a matte surface. Carefully inspect for signs of decay.
- Avoid a squash with a soft, glossy or shiny rind, or have sunken or moldy spots, punctures or cut in the skin, or show signs of decay
- Winter squash has a longer shelf life than summer squash. Butternut squash can keep up to three month or longer when stored properly. Store in a cool, dry place, away from direct exposure to light.
- To refrigerate, wrap tightly and store squash in bottom bins. It should keep for up to 1 week.
- To freeze, cut squash into manageable pieces, place in individual freezer bags and label with date and description. Keeps up to one month.
There are numerous recipes featuring this delicious member of the gourd family, otherwise known in Australia as Butternut pumpkin.
You might like to try a raw vegan soup recipe I created called Butternut Squash Coconut Soup.
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