Cucurbita moschata

Butternut squash is beige in color and shaped like a vase. It is a more watery squash with a taste somewhat akin to sweet potato. Its soft, very orange flesh varies in sweetness and has a buttery flavor that can be enhanced with a little brown sugar or maple syrup.

Nutritional value per 100 g
Calories: 37; carbohydrates: 8.8 g; fat: 0.23 g; water: 88.72; protein: 8.8 g; fiber: 1.6 g. Rich in calcium, magnesium, phosphorus, potassium, calcium, vitamins A, B and C.
Note that the more orange the squash, the higher its vitamin A content.

Buying
Best when about 8 to 12” long and 5” in diameter.

Storing
Winter squash will keep from several weeks to more than six months in a dry cool place. Its flavor becomes stronger over time. The stem should be left on to prevent dehydration. Once cut, wrap the squash and refrigerate. Can be frozen easily if peeled and cooked first.

Preparing
Cut in half or in wedges depending on the recipe. Remove the seeds and filaments with a spoon.

Cooking
Winter squash lend themselves to just about anything: sweet dishes, savory dishes, soups, gratins and pies. Ideal variety to enjoy steamed, boiled or baked.

Enhance its taste with a little brown sugar or maple syrup.

Enjoying
A squash casserole will go well with any turkey during Thanksgiving weekend.

Southern butternut squash casserole
Peel the squash and remove the seeds; cut the flesh into cubes. Cook in simmering water for about 30 minutes. The flesh should break up; drain and purée.
In a  9 x 13” baking dish, combine 3 cups mashed butternut squash, 1/2 cup white sugar, 1 1/2 cups milk, 1 tbsp. vanilla extract, a pinch of salt, 2 tbsp. all-purpose flour, 3 eggs and 1/4 cup melted butter. Bake in a preheated oven (425° F) for 45 minutes, or until set.
In a medium bowl, combine 16 ounces crushed breadcrumbs, 1/2 cup melted butter and 1 cup brown sugar. Crumble over the top of the cooked casserole and return to the oven to brown.

Butternut squash soup
Sauté 6 strips bacon in a large stockpot until crisp; remove from the pan, drain on paper towels and crumble. Remove all but 1 tablespoon bacon fat from the pot; add 1 medium onion, chopped, and sauté over medium heat until browned.
Add 4 cups chicken broth, 4 cups peeled and cubed butternut squash, 3 large pears, peeled, cored and cubed, and 3/4 cup chopped celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then with an immersion blender or in a blender or food processor, purée the mixture until smooth.
Return to the pot and add bacon. Simmer for 10 minutes more. Stir in 1 cup half-and-half (10 % cream) and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.

Butternut squash soup 2
Sweat 1 onion and 1 tbsp. garlic in 1 tbsp. butter. Add 4 cups chicken broth to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then with an immersion blender or in a blender or food processor, purée the mixture until smooth.
Return to the pot and add a pinch of nutmeg. Simmer 10 minutes longer. Season to taste with salt and pepper. Ladle into bowls and garnish with a skewer of shrimp.