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Tan yellow skin and soft orange fleshy pulp and seeds in the bottom, somehow similar to the ones in melon.
Its nutty and sweet taste gives you many options when it comes to eating it; raw, stewed, or roasted. You can detect its degree of ripeness by its color that turns increasingly deep orange; the riper the sweeter.
Store your fresh, uncut squash in a cool, dark place, such as a basement or closet, where sunlight won't hasten its ripening. Under the right storage conditions, your butternut squash should last two to three months.
Baked Butternut Squash
1 medium butternut squash
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper