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
- Arrange a rack in the middle of the oven and heat the oven to 375 F.
- Place 1 medium butternut squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits.
- Drizzle a 9x13-inch baking dish with 1 tablespoon of olive oil and tilt the dish to coat. Place the squash halves cut-side up in the baking dish. Drizzle with the remaining 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Bake until fork-tender and caramelized around the edges, 75 to 90 minutes. To serve, slice into 1-inch-thick wedges or, if preferred, scoop out the flesh and mash lightly with a fork.