Butternut squash | CUESA

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Butternut squash

The pear-shaped Butternut has dense, sweet, and nutty flesh and only a few seeds, making it a popular cooking squash to roast, mash, or purée in soups. To remove its hard exterior, first cut it in half and roast it, then remove the skin with a vegetable peeler. Waltham is the classic cream-colored variety.

In Season

August, September, October, November, December

Recipes with Butternut squash

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »