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
Available From
Market Days
Market Days
Market Days
Recipes with Butternut squash
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Butternut, Orange, and Sage GaletteYotam Ottolenghi, Ottolenghi Flavor |
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The Sweet Spot Veggie Drink ElixirSaeeda Hafiz, author of The Healing |
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Butternut Squash and Feta Cheese BruschettaJoshua Seibert, Nick’s Cove and Cottage |
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Butternut Squash Gnocchi, Roasted Brussels Sprouts, Apples, and Celery Root with Sage Brown ButterLarry Finn, Merchants Exchange Productions |
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