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Butternut Squash

Facts:

Butternuts are annual long trailing vines that feature distinct male and female flowers that require honeybees for effective fruiting.

Externally, butternut is a large-sized fruit featuring upper, long, thick neck attached to pear-shaped base. Its external surface has smooth, ribbed skin.

Its flesh is golden-yellow to orange in color.

Butternut squash seeds can be eaten as nutritious snack food.

Prep Tips:

Cut the butternut squash 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:

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

Harvest Season:

Fall

Farm Recipe:

Pumpkin Pie (using butternut squash) makes 1- 9-inch pie

Cut a butternut squash or pumpkin in half or quarters. Place face down on foil-lined baking sheet. Bake at 350 for an hour or until squash is soft and mushy- insert knife test. Remove from oven. Allow to cool. Scrape out seeds. Scrape out pulp, puree to make extra creamy.

Mix all ingredients at once:
3/4 C brown sugar,
1/2 t cinnamon, 1/2 t nutmeg, 1/4 t allspice, 1/4 t ginger, (or use 1 t pumpkin pie spice)
1/4 t salt
1 and 1/2 C pureed pumpkin
3/4 C half and half or milk
2 T melted butter
2 eggs.
Pour into your favorite 9 " pastry crust and bake at 400 degrees for 10 minutes, then 350 degrees for about 35 minutes, until filling is set, insert knife and comes out clean.

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