Taming Your Butternut/Winter Squash!
This is the hard kind, tan to orange colored, with neck and bulb. You may have passed it by because it takes a long growing time to make that hard squash, it isn’t very handsome, takes up a lot of space, and is hard to peel. But, here are some tips for making peeling easy, and consider letting it grow on a sunny hillside, or an abandoned area, or among your landscape ornamentals. It’s wonderful big leaves can act like a living mulch for an otherwise dry area. It, itself, does need regular water to grow those huge fine leaves, and to produce those tasty squash that are so high in Vitamin A, good for your skin and eyes! It likes heat, so plant it when it’s good and warm. Be thinking now where you might put some next late spring. The squash can be stored for months, so you can eat them as you need them!
Removing the Skin Some people like the skin, which solves the whole matter. Others find it tough and papery, less than palatable. If you decide to peel your squash, nuke it for 3-4 minutes (online I saw anywhere from 2 to 10 mins! 3 worked fine for me), let cool, then peel. If you don’t want to nuke it, have a good sharp knife on hand.
Next to the obvious tip of keeping your knives sharp, is the importance of stabilizing that puppy. That’s why first you cut the bulb end off, then halve it, leaving you 3 pieces with flat edges. That way you have stable ways to hold your squash pieces. This is critical when peeling, a notoriously difficult task because of the thickness and density of that squash.
If you choose to remove the skin, before you peel, scoop out the seeds, easiest with a grapefruit spoon, fork tines will do just fine. If you try to scoop seeds after you peel, it’s hard to hold the squash. It’s slippery. Stand your pieces and use that sharp knife, or a sturdy sharp potato peeler, down their length. Not a task for children. Do be careful, yourself, please. Check out Alanna Kellogg’s page, the Veggie Evangelist!
Delicious! Have it as fries, chunked in soups and stews, baked stuffed with your favorites, roasted small chopped with apples and onions drizzled with your favorite sauce, mashed, and creamed topped with bacon bits, puréed sprinkled with cinnamon and/or brown sugar, drizzled with Grade A maple syrup, or honey, spread on pizza or tortillas, baked in muffins and breads, or simply steam cubes and dress with olive oil, tamari, ginger and top with pumpkin seeds!
A great winter treat from Foodalogue.com is Butternut Squash Salad with Vanilla Vinaigrette! See the image above!
Here is the vinaigrette recipe:
Juice and zest of 1 orange
1/2 cup cider vinegar
Scrapings of 1 vanilla bean – After scraping the bean steep the shell in the dressing overnight and remove just before serving!
1 teaspoon ginger sugar
Extra virgin olive oil
Layer your platter with arugula, lettuces of your choice, drizzle with vinaigrette. Add your baked squash you tossed in olive oil, top with pom arils (that’s pomegranate seeds) and pumpkin seeds and more vinaigrette. Are you hungry now?!
Your Butternut seeds are edible too! Clean, dry, roast, eat! If you are a gardener, clean, dry, keep! Unless you think some cross pollination by insects may have occurred. In which case, buy seeds or transplants and go for it! If your source is pure, no need to go out and buy a package of seeds! You are definitely going to save some of those pups for planting! They are viable up to 6 years when kept in cool, dry storage conditions.