Today’s featured vegetable is butternut squash! This season we grew 7 squash plants which supplied us with an abundant crop of beautiful squash and way more than we can eat. Thankfully we grow for market and were able to sell some before the end of market season. Additionally, our customers received a squash in their final fall share. However, we still have several on hand. They store well so I’ll be able to use them throughout the winter months.
SavoryButternut squash is extremely versatile. It can be used in sweet and savory dishes. I used to focus on soup since it’s one of my favorites but lately I’ve been seeking out new ways to use this delicious ingredient. Most of these recipes are equally good with other winter squash too.
My mother-in-law shared an easy recipe for roasted butternut squash and apple that is absolutely delicious. I particularly love the tips that this blog includes about how to safely peel a butternut because it can be daunting to tackle the tough outer skin without a little prep work first.
We attended the Young Farmers conference at Stone Barns last year and the food was out of this world. I adopted this recipe of roasted butternut squash on toast slathered in goat cheese and sprinkled with arugula, pumpkin seeds and balsamic vinegar.
This is another I can’t wait to try. It sounds so tasty. Butternut squash fettuccine alfredo! Um, yes please!
What are your favorite ways to use butternut squash?