Butternut Squash

Season: Summer, Fall

Storage: Store on a cool dark shelf, uncut for 1 month or longer if the skin is intact and avoids moisture. The ideal temp is 55F. Avoid refrigeration.

Alternate Names: Butternut Pumpkin, Gamma

Fun Facts: The butternut variety is a popular ‘winter’ squash because it can be stored for months after harvesting. The flowers, leaves, seeds, and fruit are all edible and the golden flesh is chock full of fiber, potassium, and other key nutrients. The blossoms can be stuffed with cheese and fried, while the squash itself is most commonly roasted or baked. 

Purchase local butternut squash through our Farm Share or at Houston farmers markets. Share your favorite preparations with fellow-veggie lovers our Facebook page.

Butternut Squash and Shrimp with Roselle, Basil and Spinach in a Coconut Milk Broth

Recipe from Fennel Twist

Ingredients

  • 2 Tbsp. olive oil

  • 1 medium white onion, chopped

  • 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces

  • 1 15 oz. Fish Stock

  • 1 Tbsp. Thai Kitchen Red Curry Paste (available at grocery stores)

  • 1 1-inch piece of ginger, peeled and sliced

  • 1 cup roselle leaves, chopped

  • 2 cloves garlic, minced

  • 1 14 oz. can light unsweetened coconut milk

  • 1 tsp. curry powder

  • ½ tsp. cumin seeds

  • 2 big handfuls of Malabar spinach

  • ½-1 lb. shrimp, cleaned and tails removed

  • Juice of 1/2 a lime

  • rice or noodles, cooked to package instructions

  • ¼ cup chopped Thai basil or fresh basil

Instructions

  • Heat oil in large nonstick skillet over medium-high heat. Add onions, garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes. Add the curry and cumin seeds and mix to combine.

  • If your skillet is big enough to hold everything, use it for the rest of the soup. If not, use a big soup pot for everything and transfer the squash, onion mixture to the bigger pot after you add the broth. So, add broth and scrape up any golden, cooked tasty things from the bottom of the pan. (Transfer here if needed). Add the ginger piece and the lemongrass. Stir in coconut milk and chili paste — just a bit here, you can always add more. I probably added about a 1/4 teaspoon total and it was plenty hot and spicy.

  • Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. Season to taste with salt.

  • Add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done.

  • Meanwhile (and you should start this step when you add the coconut milk and everythign else to the squash), cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Add the noodles into the squash mixture and toss to blend. Give it all a squirt of lime and top with basil and green onions, if desired. Try to fish the lemongrass and ginger out. Serve. Have extra chili paste on the side for crazy people. Plan the next trip to Pok Pok for more soup and all the soup extras.

Mustardy Kale and Butternut Squash

Recipe from Real Simple

Ingredients

  • 2 Tbsp. olive oil

  • 1 small butternut squash, cut into 3/4-inch pieces

  • 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces

  • 1 cup vegetable broth or chicken broth

  • 1 Tbsp. whole-grain mustard

  • ¾ tsp. salt

  • ¼ tsp. freshly ground black pepper

Instructions

  • Heat the oil in a medium-large pot over medium heat. Add the squash and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes.

  • Add the kale, broth, mustard, ¾ tsp. salt, and ¼ tsp. pepper to the pan and cook, tossing occasionally, until the vegetables are tender, 8 to 10 minutes.