Butternut Squash, Single Piece

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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


    1. Arrange a rack in the middle of the oven and heat the oven to 375 F.
    2. 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.
    3. 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.
    4. 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.