Whirled into Soup, Stuffed with Spinach and Stirred in Risotto

By Jill Melton | Last Updated September 21, 2015
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With its rich texture, vibrant orange color, and hardy nature, butternut squash is among our favorites in the gourd family. Its long curved shape and smooth skin allows it to be peeled or cut easily, in comparison with the ridged and rumply pumpkin and acorn squash. When you need mashed squash (as in a soup or mash), we typically cut the squash in half, lay it cut-side-down in a roasting pan, add a little water and bake 35-40 minutes (depending on the size of the squash) or until tender. Turn over and scoop out the seeds and meat and proceed with recipe. When you need intact chunks, cut half length-wise, scoop out seeds, peel with a vegetabale peeler, cut (a large chef knife is best) and proceed with recipe.  


Butternut Squash Risotto

Sweet and nutty butternut squash cooks with the rice, soaking up the broth until tender and toothsome in this rustic main dish.

Spinach Cheese Stuffed Butternut Squash

Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks and small “bells.” For this recipe, you’ll want a squash with an ample cavity for filling.

Easy Butternut Cheddar Soup with Onion Croutons

Mashed winter squash practically makes itself into soup. It just requires a little seasoning and thinning out. I've always loved the combination of sweet squash with salty cheddar cheese. So I diluted...
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