Butternut Squash
The most beloved winter squash, butternut has a smooth tan skin, vivid orange flesh, and a sweet, nutty flavor reminiscent of sweet potato. It's the most widely available and versatile of all winter squash varieties.
Butternut squash has a distinctive bell shape — a long, cylindrical neck on top with a rounded bulb at the bottom. The skin is smooth and tan/beige, while the flesh inside is bright orange. The seeds are concentrated in the bulb end, making the neck easy to peel and cube.
Texture: Dense, smooth, and creamy when cooked. The flesh is fine-grained and becomes silky when pureed.
Flavor: Sweet and nutty with notes reminiscent of sweet potato and brown butter. The flavor intensifies and caramelizes beautifully when roasted.
Roasting
Caramelizes the natural sugars for deep, rich flavor
Soups & Bisque
Purees into a silky, velvety bisque
Risotto
Cubed and stirred into creamy risotto
Pasta
Puree makes a golden, silky sauce for pasta
Stuffed
Halve and fill with grains, cheese, and herbs
Mashing
Mashes smoothly as a potato alternative
• Microwave the whole squash for 2–3 minutes before cutting to soften the skin and make peeling easier
• The neck is the easiest part to work with — peel and cube it for roasting or soups
• Roast at 400°F cut-side down for 40–50 minutes for maximum caramelization
• Save and toast the seeds for a nutritious snack
• Pairs beautifully with sage, rosemary, nutmeg, maple syrup, and goat cheese
One cup of cooked butternut squash provides over 450% of your daily vitamin A needs, along with significant vitamin C, potassium, magnesium, and fiber. Its beta-carotene content is responsible for the vivid orange color and provides powerful antioxidant protection.
Store whole butternut squash in a cool, dark place for up to 3 months. Once cut, refrigerate tightly wrapped for up to 5 days. Cooked butternut squash freezes well for up to 3 months.
Squash blossoms — the edible flowers of any squash plant — are a prized seasonal delicacy. Both summer and winter squash produce them, and they're as beautiful as they are delicious. Look for them at farmers' markets in summer and early fall.
Male vs. Female Blossoms
Male blossoms grow on long, thin stems and are more abundant — ideal for harvesting. Female blossoms sit closer to the plant on a tiny embryonic squash; harvesting them sacrifices the fruit.
Flavor
Squash blossoms have a delicate, mildly sweet, slightly vegetal flavor reminiscent of the squash itself — subtle enough to let fillings and batters shine.
Stuffed & Fried
The most classic preparation — fill with ricotta, herbs, and a sliver of mozzarella, then dip in a light tempura batter and fry until golden and crispy.
Sautéed
Simply sauté in olive oil with garlic and a pinch of salt for 1–2 minutes until wilted. Toss into pasta, eggs, or risotto.
Quesadillas & Tacos
A popular Mexican preparation — sauté blossoms with epazote and add to quesadillas or tacos with cheese and salsa.
Raw in Salads
Young, freshly picked blossoms can be torn and scattered over salads for a pop of color and delicate flavor.
Tips for Handling
- • Harvest in the morning when blossoms are fully open
- • Use the same day — they wilt within hours of picking
- • Gently rinse and check for insects hiding inside
- • Remove the stamen from male flowers before using
- • Store briefly in the fridge, stem-end in a little water, like cut flowers