Butternut squash is shaped like a bell with smooth but tough beige colored skin.
The inner flesh is orange and pumpkin-like in both color and texture. The white flat seeds inside are also similar to pumpkin seeds.
Butternut squash is known for its pleasant, sweet mild flavor. In cooking, the flesh becomes smooth and soft and is excellent roasted as a side dish, or made into soup. It can also be used as an alternative to pumpkin or sweet potato.
To prepare, slice off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen around the middle. Turn each half so that a flat end rests against the cutting board. Use a sharp serrated peeler or paring knife to peel off the skin in downward strokes, but be careful to not break your peeler! Peel until the orange flesh remains. Use a spoon to scoop out seeds. Dice to desired thickness.
Store in a cool dry place, like your kitchen counter.
RECIPES
Roasted Butternut Squash
1 large butternut squash (about 3 pounds) peeled, seeded and cut in 1” chunks
3 tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper
Preheat the oven to 400 degree F. Place the squash on a sheet pan and drizzle with olive oil, salt, and pepper and toss well. Arrange squash in one layer and roast for 25 to 30 minutes, until squash is tender, turning once with a metal spatula. Remove from the oven, cool and enjoy. (https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-recipe-1921606)
