Is a winter squash that is hard, thick skin and it is filled with seeds that can be toasted. The color of the Butternut squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.
1 cup of mashed squash has
80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.
Pinot Grigio or Chenin Blanc complement it well.
Enhancing Spices: Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.
1 pound fresh squash=3 cups sliced = 1 cup cooked / pureed
Preparation: Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired. Check Pureed Squash Butternut, Acorn Any Hard Winter Squash!
Stir-Fry: tender when pierced.
Bake: 400 degrees 30 - 40 minutes, uncovered.
Microwave: 1/2 the squash and microwave for 10 -12 minutes.
Boil: Cut into chunks and boil 7 - 9 minutes.
Steam: Cube and steam for 6 - 8 minutes.
Roast: 400 degrees for 30 - 45 minutes.
Any winter squash is interchangeable.