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 8-12 inches long, and about 3-5 inches wide, weighing up to 3 lb. 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.

Storage: 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.

Nutritional Qualities: The following qualities are available in 1 C. of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.

Spices: Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

Equivalencies: 1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked / mashed

Preparation: 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.
Boil: Cut into chunks and boil 7 - 9 minutes.
Steam: Cube and steam for 6 - 8 minutes.
Roast: 400 degrees for 30 - 45 minutes.