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butternut squash

ProducePeak season runs from late September through November in North America, though commercially available year-round in temperate regions due to excellent storage capacity lasting several months in cool conditions.

Rich in beta-carotene (vitamin A) and vitamin C, with a good source of dietary fiber and potassium. Low in calories at approximately 40–50 per 100 grams of cooked flesh.

About

Butternut squash (Cucurbita moschata) is a winter squash native to central Mexico, characterized by a tan, hard exterior and deep orange flesh. The fruit is pear-shaped with a dense neck and bulbous base, typically weighing 2–3 pounds. Its flesh is exceptionally smooth and creamy with a subtle sweetness reminiscent of nutmeg and hazelnut, which accounts for its common name. The interior contains a central cavity with flat, cream-colored seeds that are equally edible and nutritious.

Culinary Uses

Butternut squash is employed extensively across American, European, and Asian cuisines, either roasted, puréed, or in soups. Its sweet, dense flesh is ideal for roasting halved or cubed with olive oil, making it suitable for side dishes, salads, and grain bowls. The purée serves as a base for soups, risottos, and pasta sauces, while seeds are roasted as snacks or garnishes. Its natural sweetness also makes it popular in desserts, particularly pies and breads.

Forms & Preparations

Roasted halves — Halved lengthwise, seeds removed, brushed with oil, and roasted cut-side down until tender; served warm as a side dish or starter.
Cubed and roasted — Cut into ¾–1-inch cubes, tossed with oil and seasonings, roasted until caramelized; used in grain bowls, salads, and side dishes.
Purée — Roasted flesh blended until smooth, used as a base for soups, risottos, sauces, and baked goods; may be frozen in portions.
Roasted seeds — Seeds cleaned, dried, tossed with oil and seasonings, then roasted until golden; eaten as a snack or garnish.
Noodles (spiralized) — Raw flesh cut into thin strands using a spiralizer; lightly sautéed or roasted, used as a pasta substitute or raw salad base.
Soup base — Diced flesh simmered in broth until very soft, then blended with cream or stock to create velvety purée soups.

Substitutes

Unknown — Similar texture and sweetness; substitute in equal volumes, though pumpkin purée is often watery and benefits from straining. Better for spiced applications than butternut's subtle nuttiness.
Unknown — Smaller with denser, slightly less sweet flesh. Use equal parts by weight; may require longer cooking time. More fibrous texture works well in soups after blending.
Unknown — Milder, creamier, and sweeter than butternut; reduce quantity by 10–15% to avoid over-sweetening dishes. Edible skin reduces prep time.
Unknown — More fibrous and starchy; substitute at 1:1 ratio but reduce liquid in recipes as sweet potatoes release more moisture. Use for roasting and purées.
Unknown — Denser and less sweet; use 1.5 parts carrots to 1 part butternut squash in soups. Blend thoroughly for smooth texture; add extra broth for cooking time.

Recipes Using butternut squash (26)

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Baked Butternut Squash

This is an old recipe handed down from my mom, she got it from her mom, etc... Perfect for the wet, windy fall time of the year. Squash is baked in the oven with a mixture of butter, Bacon, maple syrup and rosemary. Super easy, and a real family hit.

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Beef, Pork and Hominy Stew

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Butternut Squash Soup

right|Butternut Squash Soup

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Carrot Squash Casserole

Carrot Squash Casserole from the Recidemia collection

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Chilean Butternut Squash Casserole

This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. ), but the butternut is best and worth the effort.

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Chilled Buttermilk-Butternut Squash Soup

Chilled Buttermilk-Butternut Squash Soup from the Recidemia collection

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Custard Squash Pie

Custard Squash Pie from the Recidemia collection

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Moroccan Garbanzo Beans

This is a great vegetarian dish that mixes sweet and savoury. It is best served with rice or couscous. This recipe serves 4.

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Moroccan Stew

Moroccan Stew from the Recidemia collection

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Moroccan Vegetable Stew

This stew is authentically Moroccan and provides a nutritious, filling meal! This recipe serves 4.

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Paraguayan Winter Squash Soup

Paraguayan Winter Squash Soup from the Recidemia collection

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Peruvian Vegetable Stew

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Portuguese-style Butternut Squash Soup

Original Recipe by: Twelve Months of Monastery Soups. p.

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Potatoes and Leeks with Chicken

Potatoes and Leeks with Chicken from the Recidemia collection

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Roasted Butternut Squash Pastina served in a Pumpkin

Courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: Pumpkin Picking Party From "Catsrecipes Y-Group" Prep Time: 25 minutes Cook Time: 25 minutes Yield: 2 cups, puréed

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