26 Snug Butternut Squash Recipes to Make This Season (2024)

FAQs

What season is best for butternut squash? ›

When is butternut squash in season? Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.

Baked Butternut Squash and Cheese Polenta

It's excellent served with sautéed mushrooms, braised greens, or tomato sauce.

When choosing one at the store, be sure to select one with a creamy tan color. Light surface scratches are normal, but avoid choosing one with soft spots, bruises or cuts. Butternut squash should also have a matte finish. If it's shiny, it means it was picked too early.

Research shows that butternut squash can help reduce your risk of colorectal cancer, in particular. It can help your blood pressure. Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease.

There's an array of different carotenoids, but butternut squash packs specific compounds called lutein, zeaxanthin and beta carotene. A 2020 review in Antioxidants found that this trio may help reduce the risk of developing age-related macular degeneration by counteracting damage from blue or UV light.

It's high in fibre which means it may contribute to a healthy gut by improving digestion and reducing constipation. It's also low in calories and packed with beta-carotene – our bodies convert this to vitamin A to support the immune system, healthy eyes and strong bones.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Butternut cultivars are pretty consistent when it comes to flavor. All have richly sweet, nutty flesh favored for all kinds of fall and winter cookery. The compact variety C. moschata 'Butterbush' (75 days) is short-vined and bears small butternut squash that are dark orange, dense and very sweet on the inside.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

While technically a fruit, similar to tomatoes, most people categorize squash as a vegetable due to its primarily savory uses. Due to both the flavor and texture, squash is rarely eaten uncooked. While each squash variety has its best uses, generally it's safe to say squash is fabulous when baked and roasted.

How do you prepare and eat butternut squash? ›

Cut each half into 1-inch-thick slices, then cut in the other direction to make 1-inch cubes. On a parchment-lined sheet pan or in a baking dish, toss cubes with olive oil and salt until coated. Arrange in a single layer. Roast until squash is tender, browned, and easily pierced with a fork, about 45-55 minutes.

All varieties can be eaten raw. Shred raw summer squash for a taco filling — or as a substitute for shredded lettuce on a burger or a hot dog. Shred for a slaw with radishes and jicama. (Squeeze moisture by the handful from the shredded vegetable so it doesn't water down the dressing.)