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Butternut squash: information & recipes – [ESSEN UND TRINKEN]

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Butternut squash: information & recipes – [ESSEN UND TRINKEN]

Butternut squash: information, tips and recipes

Butternut squash is particularly popular because of its wonderfully tender flesh. Find out everything you need to know about butternut here and browse our delicious recipes!

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Butternut squash: information and tips

The flesh of butternut squash is very popular

The flesh of butternut squash is very popular

©Elizabeth Moorehead

The Butternut squash (or butternut squash) is also called pear squash because of its shape and is a musk squash. It is available in sizes from 200 g to 2 kg. In the Autumn Butternut squash is in season in Germany. It has its origins in America, but is now also grown in other, warmer areas such as Spain or southern Germany.

The skin of butternut squash is light yellowish and nubbed or smooth. This is what makes butternut squash so popular – lots of tender, light orange flesh with a buttery aroma and a subtle sweetness.

Butternut squash and its nutrients

The butternut squash is about 40 kcal per 100 g a little more substantial than many other types of pumpkin. Besides, he is very low fat and contains a lot Vitamin Cand vitamin A/carotene also Calcium, potassium and magnesium. This makes it an ideal part of a balanced diet.

Butternut Squash: Purchasing and Storage

In the fall months, you can find butternut squash among other types of squash at the farmer’s market or supermarket. The best way to decide when buying butternut squash is size. It is most aromatic when it is 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 an even and intact skin. Cracks or other damage could affect shelf life.

How long does butternut squash last?

Like most pumpkin varieties, butternut squash has a very long shelf life. If stored in a cool, dry place it can be kept for at least a few weeks, 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 out quickly.

However, butternut squash that has already been cut apart only has a short shelf life. It will keep in the fridge 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 butternut squash correctly: this is how it works

Unlike the popular Hokkaido, you should remove the shell of the butternut for most dishes as it does not become as soft when cooked. Fortunately, the shell is quite thin and not as solid as some of its counterparts.

To remove the peel, it is best to halve the pumpkin in the middle and quarter it depending on its size. If you remove the respective ends, the pumpkin will stand better when you remove the peel and will not slip away so easily. You can now use a spoon to remove the seeds – with butternut there aren’t that many. You can now use a sharp knife to cut off the peel from top to bottom. Please be generous to remove the pulp directly under the peel. It is usually a little more fibrous than the rest. Now you can process the pumpkin into a delicious dish.

You can find out how to properly cut butternuts etc. using simple tricks in our pumpkin cutting school:

This is how you can prepare butternut

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 it or serve it as a side dish. It tastes just as good pickled and preserved. Raw in fine strips, the pumpkin is also very good in salads.

Feel free to experiment with spices and herbs with butternut squash. It goes well with strong components such as garlic, curry, chili or fresh herbs.

Thanks to its nutty, buttery taste, butternut squash is not only suitable for savory dishes. They are particularly popular in America as a filling in pies or pudding dishes.

Butternut squash recipes

More recipe ideas with pumpkin

Apple, goat cheese, honey and walnuts are the perfect companions for autumn pumpkin. Rosemary rounds off the delicacy.

Pumpkin tarte flambée with apple and goat cheese

01:37 min

For the recipe for pumpkin tarte flambée with apple and goat cheese with a print version.

Pumpkin soup by Fabio Haebel: Curry, cumin and chili provide a lot of spice in the bright pumpkin soup. A hint of vanilla adds that certain something.

Recipe for pumpkin soup from Fabio Haebel

Recipe for pumpkin soup from Fabio Haebel

05:45 minutes

For the recipe for pumpkin soup from Fabio Haebel with a print version.

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