Butternut Squash

I love this vegetable!  Nutrient packed and delicious.  Great with sweet or savory dishes.  Try it in soups, pastas, with fresh herbs, or drizzle with cream and maple for dessert!

1/2 c baked (3.6 oz, 103 g)
Calories 40
Calories from fat 0
Total fat 0g
Total carbohydrate 11g
Dietary Fiber 3g
Sugars 2g
Protein 1g
Vitamin A 230%
Vitamin C 25%
Also a source of calcium, iron, thiamin, niacin, vitamin B6, folate, calcium, magnesium, potassium and manganese.
Season- Fall and Winter
Size- varies greatly, usually 8-12 inches long 3-5 inches wide
Selecting- choose one that is heavy with few blemishes
Storage- It stores well because of the thick outer layer.  Good at room temperature for several weeks.
Refrigerate- peel, cube and refrigerate up to five days
Freeze- peel, cube and freeze up to six months 


Heat oven to 400 degrees.
Using a sharp, sturdy knife, cut the squash in half lengthwise.
Using an ice cream scoop or spoon, scoop out the seeds and stringy parts. Line a baking sheet with parchment paper or aluminum foil.

 Sprinkle the squash with salt and pepper. Place flesh side down on the baking sheet. Bake 30-45 minutes or until a knife slides through easily.

Cut each half to the desired size.    

Try with
Butternut Tortellini
with Walnut Cream

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