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Butterkin Squash


"Butterkins" are a new variety of butternut squash.

They have a dark orange interior that is deliciously sweet and smooth in texture.

Butterkins can be a substitute for any dish that calls for butternut squash or cooking pumpkins.

Prep Tips:

Cut the butterkin in half. Place face down onto a foil lined baking sheet. Bake in 400F oven until soft. Remove seeds and discard. Carefully scrap out the softened squash from cavity.

Storage Tips:

Butterkins can be stored up to 6 months in a warm dry area with ventilation.

Harvest Season:


Farm Recipe:

Butterkin Squash Soup

2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
1/2 Butterkin squash, peeled and seeded, cut into large pieces
32 oz. chicken stock
Salt and pepper

In a large pot, heat olive oil. Add onion and garlic and sauté for 3 minutes. Add squash and stock. Cover and increase heat to high; cook for 15 minutes. Reduce heat and cook for another 10 minutes. Use a food processor, to blend soup until smooth and creamy. Season with salt and pepper.

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