Butternut Squash is a type of fruit commonly used in grain dishes, salads, side dish, and much more!
The flavor profile for butternut squash can be described as moist and sweet.
Butternut Squash contains over 18+ nutrients including 10 vitamins and 8 minerals. Butternut Squash is also sodium free and trans fat free.
Uses For Butternut Squash
- Grain Dishes.
- Side Dish.
- Soups, Stews.
- Fresh is best, so look for a firm squash with taut skin. If it’s squishy or soft, pass on it—it won’t be very good.
- The flesh of the squash should be hard and light orange in color. It should not be soft or yellowish.
- The best way to store butternut squash is to leave it at room temperature, whole and uncut until it’s ready to be used. Be careful not to cut the squash until you’re ready to cook it, as the exposed flesh will quickly turn brown.
- The skin can be hard to cut through. If you’re having trouble cutting through it with a knife, try boiling over for about 15 minutes first.
- Butternut squash can be roasted or pureed into soup or baked as muffins, bread, and side dishes.
- When cooking, butternut squash tastes delicious when roasted alongside other vegetables such as potatoes or carrots.
- Low in sodium.
- Excellent source of 2 micronutrients.
- Good source of 3 micronutrients.