UK/Ireland
•Canada/USA
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eat
butternut squash
Butternut squash is
one of the finest of the winter squash. Varying in shape from cylindrical
to half-dumbell, its smooth tan exterior hides deliciously sweet, dense
and buttery orange flesh.
The adaptability of the butternut squash is demonstrated by the wide variety of uses to which it is put in different countries. Across the globe it crops up in recipes for stews, gratins, pasta dishes, risottos, soups and curries. When baked and mashed, perhaps with a touch of nutmeg or cinnamon and a splash of cream, it makes a very appetizing side dish in the Fall - try it with your Sunday roast.
HISTORY
The squash has long been an established part of the diet in each of the five continents. Its exact origin is not clear but it is thought that it was eaten in the Americas over 5,000 years ago. It is known to have been cultivated by the Incas in the fifteenth century and remains a very important source of food throughout much of central and south America.
BIOLOGY
Butternut squash belongs to the Cucurbita moschata species. Other members of the Cucurbitaceae family include the pumpkin, cucumber and zucchini.
The split between winter and summer squash is primarily based on usage, rather than botanical classification. Winter squash, such as the butternut, are squash that are harvested when mature, with hard skins. Summer squash (including cucumbers and zucchini) are eaten whilst immature and usually have an edible skin and less strongly flavored flesh.
NUTRITION
Butternut squash is a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
TIPS
BUYING
If you can push a fingernail into the rind of a squash it is immature
and will be lacking in flavor and sweetness. The rind should be firm
and unbroken with a uniform matt tan or beige coloring (free from green
tinges).
Squash should feel heavy for their size (indicating a high moisture content - squash gradually lose water after harvesting). Bigger squash generally have with a more highly developed flavor.
STORING
Squash are amongst the longest keeping vegetables. In a cool (not refrigerator-cold),
dry, well-ventilated place they can keep for three months or more. At
room temperature, or in the fridge, they will deteriorate more quickly,
but should be fine for at least a couple of weeks.
PREPARING
The hard rind, dense flesh and awkward shape mean that butternut squash
require careful cutting. Use a large knife or cleaver to make a shallow
cut down the length of the squash (curves permitting). Place the blade
in the cut and knock the back of the blade (using your hand, a wooden
mallet or rolling pin) until the squash is cut in half lengthways. Scoop
out the seeds and any fibrous-strings (the seeds are edible - raw or toasted
- but the fibrous coat can be fiddly to remove). If you require chunks
of squash, cut a small piece of each end, enabling you to stand it vertically
and trim off the rind before slicing and dicing.
Squash should be cooked until tender. Baking a halved butternut squash is an excellent way of preserving and intensifying its flavors. Cubes can also be added to casseroles or curries. Boiling is quicker than baking but will result in some sugars being absorbed into the water and so is best used for dishes (such as soups) where the flavored water forms part of the dish rather than being discarded.
A quick gratin can be made by softening thinly sliced butternut squash in a pan with a knob of butter, before finishing under the grill with the addition of cream and grated cheese.
OTHER STUFF
Plainly cooked and pureed butternut squash makes a delicious and nutritious baby food.
PICK OF THE RECIPES
in
season:
january
february
march
april
may
june
july
august
september
october
november
december
main regions:
Central and Northern US, Quebec
Stuff We Like
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IN PRINT
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