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Butternut Squash Termed Winter Squash because they keep for three months in cool, dry storage (between 45 to 50°F), in other words, all winter, now is the perfect time to enjoy Butternut Squash. The exterior color ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet, nutty taste that is similar to a pumpkin.
Butternut Squash
Termed Winter Squash because they keep for three months in cool, dry storage (between 45 to 50°F), in other words, all winter, now is the perfect time to enjoy Butternut Squash. The exterior color ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet, nutty taste that is similar to a pumpkin. Below is one of my favorite Butternut Squash recipes to prepare, give it a try and enjoy. Happy Eating! Chef BillJ Maple Roasted Butternut Squash | Ingredients: | | ? | 2 butternut squashes, halved lengthwise with seeds cleaned out | | ? | 1/2 cup butter | | ? | 1/3 cup pure maple syrup | | ? | 1/4 teaspoon cinnamon | | | Preparation: | | Preheat oven to 400°. Score cut side of butternut squash diagonally in two directions and place cut side up in a deep baking dish. Melt butter in saucepan over medium heat, add maple syrup and cinnamon. Stir until blended. Brush butter mixture over squash. Cover bottom of baking pan with water and bake in oven for 50 to 60 minutes, or until squash becomes tender and edges are browned. | www.personalchefbill.com |
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