Butternut squash is a winter squash that grows on a vine and is pear-shaped with an elongated neck. This squash variety was bred into its current form in the mid-1940s and named for its smooth-as-butter flesh that is sweet as a nut. It is a good source of vitamins A and C, potassium, and magnesium.
As long as the squash remains firm you’re good to go — it’s time to toss if the flesh becomes flabby. No need to store in the fridge.
Cut off the ends, slice in half lengthwise and remove the seeds, and peel. The squash can then be boiled, which is often the method used if the squash will be pureed. The depth of flavor of the butternut requires few additional ingredients to make a great soup! Otherwise, roasting the squash with olive oil, salt, and pepper is a easy-to-make side dish. Try brushing some melted butter and sprinkling a little brown sugar on the squash after roasting.