• Organic Butternut Squash

Organic Butternut Squash

Butternut is the most popular hard squash variety and is ideal for soups and roasting. It’s flesh is very moist and has a nutty flavor that falls somewhere between cooked carrots and sweet potato – familiar and accessible. Rich in Vitamins, nutrients and anti-oxidants, it’s healthy too! Butternut Squash needs to be baked, boiled, roasted, micro-waved or steamed.

Fall Squash = Hard Squash = Winter Squash. Jon talks about what to do with the big three, the ones you can usually find at the supermarket – Acorn Squash, Butternut Squash and Spaghetti Squash. They’re available all year long, but in peak season September through November.

Squash Tips

  • Select Hard Squashes that are solid, free from stem-mold and feels heavy for their size.
  • Because they’re so firm, they can be often be kept at room temperature on your counter for a few weeks.
  • Save some for later. Chopped hard squash, like Butternut, that is uncooked will last for several days in the fridge packed in a plastic bag or container.

3 Smart Tips for Butternut

  1. Clean just makes sense. Pre-rinse the squash in running water and wipe the skin with a clean rag or paper towel. This keeps your cutting surface clean and your knife (which goes into the flesh) clean.
  2. Keep your fingers, cut the squash. Use a sharp, sturdy knife for peeling, cutting and chopping hard squash. Dull knives will cause you to press to hard and risk slipping off the vegetable and onto your fingers or hand. And be sure your cutting board does not move by placing a silicon mat or towel underneath it.
  3. Warm it up to peel it up. By nuking your whole Hard Squash in the microwave for 2-3 minutes the skin will soften a little and become easier to peel with a knife. Try it!

Recipe Ideas

How to cut and peel Butternut Squash

  1. Cut the bulb end from the neck.
  2. Stand the neck end up on its flatly cut base and peel it with a knife or sturdy vegetable peeler.
  3. Peel the bulbed end, then halve it.
  4. Scrape out the seeds and pulp with a spoon.
  5. Chop the flesh into bite sized pieces.

Now it is ready to boil or steam or roast. Butternut Squash is cooked when the flesh can easily be pierced with a fork.

Our Own Butternut Squash Recipes


Spiced Butternut, Apples and Kale


Roasted Cauliflower, Carrots and Butternut Squash