The classic butternut squash is one of the most popular varieties. Producing a rich, golden-yellow flesh with excellent texture, butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Butternut squash is best in the fall and winter months, but is available year-round.
To prepare, cut well rinsed squash in half lengthwise; remove seeds. Bake, roast, grill or puree.
DESCRIPTION
The classic butternut squash is one of the most popular varieties. Producing a rich, golden-yellow flesh with excellent texture, butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Butternut squash is best in the fall and winter months, but is available year-round.
To prepare, cut well rinsed squash in half lengthwise; remove seeds. Bake, roast, grill or puree.
DESCRIPTION
The classic butternut squash is one of the most popular varieties. Producing a rich, golden-yellow flesh with excellent texture, butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Butternut squash is best in the fall and winter months, but is available year-round.
To prepare, cut well rinsed squash in half lengthwise; remove seeds. Bake, roast, grill or puree.
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