Butternut Squash

Butternut Squash

Butternut squash is a type of hard winter squash with a sweet, nutty taste. It can be roasted, baked or puréed and is delicious in soup. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium, and an excellent source of vitamin A.

To bake:

Cut the squash in half lengthwise and place cut side down on an oiled baking sheet. Bake at 350 degrees for 45 minutes, or until tender when pierced with a fork.

To roast:

Cut squash in half and scoop out seeds. Use a vegetable peeler to remove the rind and cut flesh into 1-inch cubes. Toss with olive oil, fresh sage and salt; roast in 400-degree oven for 25-30 minutes, until tender. Use baked squash in place of pumpkin in pies, and for a special treat, top roasted squash with butter, brown sugar and a sprinkle of cinnamon.