Butternut squash is particularly popular because of its wonderfully tender flesh. Find out everything you need to know about butternut here and browse through our delicious recipes! In this article, we read about How to cook butternut squash?
Butternut squash: information and tips
The butternut squash (or butternut squash) is also called pear squash because of its shape and belongs to the musk squash. It is available in sizes from 200 g to 2 kg. The butternut squash is in season in Germany in autumn. It has its origins in America but is now also grown in other, warmer areas such as Spain or southern Germany.
The skin of the butternut squash is slightly yellow and dimpled or smooth. This is what makes the butternut squash so popular – lots of tenders, light orange pulp with a buttery aroma, and a subtle sweetness.
Butternut squash and its nutrients
At around 40 kcal per 100 g, the butternut squash is somewhat more substantial than many other types of squash. It is also shallow in fat and contains many vitamin C and vitamin A/carotene and calcium, potassium, and magnesium. It is, therefore, an ideal part of a balanced diet.
Butternut Squash: Purchasing and Storage
In the autumn months, you can find butternut squash at the weekly market or in the supermarket, among other types of squash. The best way to decide when buying butternut squash is by size. It is most aromatic when approximately 20 to 30 cm long and about 10 to 12 cm in diameter at the bottom.
Also, make sure that the butternut squash has even and intact skin. Cracks or other damage could affect the shelf life.
How long can butternut squash keep?
Like most types of pumpkin, butternut squash has a very long shelf life. If stored in a cool and dry place, it can be kept for at least a few weeks. How to cook butternut squash? But often for several months. Tip: Do not remove the stem from the butternut squash if you plan to store it at home. Without it, it dries up quickly.
Butternut squash that has already been cut has a short shelf life. It can then be kept in the refrigerator for about a week.
You can also freeze butternut squash: To do this, blanch the butternut squash in batches and freeze it in a suitable container.
Peel the butternut squash properly: this is how it works
Unlike the famous Hokkaido, you should remove the shell from most dishes from the butternut because it doesn’t get so soft when you cook it. Fortunately, the body is relatively thin and not as firm as some of his consorts.
To remove the peel, it is best to halve the pumpkin in the middle quarter, depending on the size. If you remove the ends, the pumpkin will stand better when you remove the peel, and it will not slip away easily. You can now remove the seeds with a spoon – there aren’t that many with the butternut. With a sharp knife, you can now cut the peel from top to bottom. Go ahead generously to remove the pulp directly from under the skin. It is usually a bit more fibrous than the rest. Now you can turn the pumpkin into a delicious dish.
This is how you can make butternut.
The butternut squash is very versatile in the kitchen. It is particularly suitable for purees or soups. You can also cut butternut squash into wedges and roast or serve as a side dish. It tastes just as good pickled and preserved. The pumpkin is also great in salads when cut into fine strips.
You can experiment with spices and herbs with the butternut squash. It goes well with solid components such as garlic, curry, chili, or fresh herbs.
Thanks to its nutty-buttery taste, the butternut squash is not only suitable for hearty dishes. They are trendy in America as a filling in pies or pudding dishes.
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