Butternut squash is sweet and starchy, and its versatility makes the ingredient a favorite among many home cooks. Here's how to roast squash that's creamy and tender every time.
, or other recipe where the structural integrity of the vegetable isn’t important, frozen will work just fine., squash should be stored between 50º to 55ºF; any cooler, and the squash will quickly decay and dry out on the inside. The gourds should be kept in a dry place and away from ripening fruit that releases ethylene gas, like apples, pears, and bananas, as this may shorten their shelf life.
Once peeled, cut the squash in half lengthwise and use a large spoon to remove the seeds and any stringy pulp. Discard the seeds or set them aside forWhile this guide is focused on roasting—the method we use most often for butternut squash—there are multiple ways to cook the vegetable. Here are some of the most common:Though you won’t get the crisp, caramelized exterior that comes with roasted squash, boiling is a quick, effective way to cook the vegetable.
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