The Butternut Squash comes from the gourd family, which is native to the Western Hemisphere. There is evidence to support that the natives of Mexico were eating squash as early as 5500 BC.
There are two kinds of squash: summer and winter. Butternut Squash is a winter squash. It has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.
Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots.
Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.
The following qualities are available in one cup of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.
Depending on what you are serving with your butternut squash and as to how you are preparing it, try a Pinot Grigio or Chenin Blanc to serve with it.
Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.
1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked / mashed
Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.
Stir-Fry: tender when pierced.
Bake: 400 degrees 30 – 40 minutes, uncovered.
Microwave: 1/2 the squash and microwave for 10 -12 minutes.
Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly.
Heat butter in a skillet, over a medium flame. Add onions and saute for 10 minutes.
Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan.
Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples.
Top with the sauteed onions. Pour stock over all.
Bake at 350 F for 45 minutes, until squash is tender.
Combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin.
Bake at 350 F for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving.
Source: TJ Hill - Appetites Catered
This article was originally published at Suite 101.
Jennifer Wickes is the editor at 'Cookbook Reviews' and 'Cooking With
The Seasons', which has been voted to be one of the Top 100 Culinary
Sites on the Internet! For more information about Jennifer Wickes
or her columns, please go to: