Whirled into Soup, Stuffed with Spinach and Stirred in Risotto
By Jill Melton |
Last Updated September 21, 2015
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.
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