Butternut Squash
Butternut Squash
Butternut Squash
Eat butternut squash and earn a
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Butternut Squash
Fall in love with fall flavor!

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Fun Facts

Butternut squash is a winter squash in the pumpkin family and is known as butternut pumpkin in Australia! Originally found in Guatemala and Mexico, people have been eating squash for more than 10,000 years! The whole plant is edible: skin, flesh - even the seeds.

Star Power

Antioxidants rule! Gobble up the vitamin A for better eyesight and healthy skin, fiber for stable blood sugar - even omega-3s to fight inflammation. Did you know that butternut squash seeds are packed with protein, calcium and zinc?

Quick Preps

PREPARE: Wash under cool water, then cut in half lengthwise and scoop out the seeds. Peel the skin off with a vegetable peeler. Cut into cubes.

  • Drizzle seeds with olive oil, sea salt, and black pepper, then roast in the oven at 250 degrees for 30-45 minutes.
  • Cut butternut squash into fries, sprinkle with cinnamon and cardamom, and roast at 350 degrees for 30 minutes.
  • Top cubes with olive oil, tamari, and roasted seeds, then steam.
  • Add cubes to soups, stews, and winter stir fries.
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Fun Tip

Have a Fall in Love With Fall Flavor tasting party! Serve Fall Flavor Cubies and other fall harvest recipe favorites!

Star-Powered Recipe

5 star dinner Fall Flavor Cubies
Fall Flavor Cubies

Yield: 4 servings

Ingredients

  • 1 medium butternut squash (about 2 pounds)
  • 1 tbsp. extra-virgin olive oil Salt and ground black pepper to taste

Optional Sprinkles Coconut sugar, cinnamon, coconut flakes

Method

  • Preheat oven to 400 degrees. Halve the squash lengthwise. Using a spoon, scoop out the seeds and discard.
  • Peel with a vegetable peeler and cut into big chunks, then cut into smaller 1-inch cubes.
  • Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer.
  • Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.
  • Serve with toothpicks and optional sprinkles.
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How to Store

Raw, whole: Butternut squash will keep in the pantry for up to 2 months if the pantry is dry and around 55 degrees. Do not refrigerate or freeze raw butternut squash.

Raw, sliced:Place in covered container or wrap in plastic and place in fridge for up to 4 days. Freeze only if cooked. Allow to cool, then keep in covered airtight container or freezer bag for up to a year.

How It Grows

Butternut squash grows on vines. Its flesh turns deep orange as it ripens.

Peak Seasons

Fall

Varieties

Butter Boy, Waltham Butternut, Autumn Glow, Butterfly, Chieftain

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