There are lots of things in great abundance at the supermarket, farmers’ markets, roadside stands, and backyard gardens this time of year. Butternut squash are one of my favorites! They couldn’t be more simple to prepare, and the results are melt in your mouth delicious.
Winter squash has a following. Either you love it, or you don’t. I haven’t met anyone in the middle when it comes to the texture and taste of these nutrient-rich gourds. Years ago while living in Rostov, Russia, I remember being publicly giddy upon discovering a couple of rare butternut squash at the local curb market one particularly cold October day. We rushed it home, safeguarding it underneath our coats, anticipating the smells of it baking later that night, and we feasted better than the Tzar, himself!
The most difficult part of preparing your winter squash (regardless of the variety) is the initial cut. You need a really sharp and heavy-duty knife to get through the tough outer skin to reveal the fleshy and bright innards. The seeds will need to be scraped away and either roasted later, or disposed of. I use my ice cream scoop to get it all out.
As delicious as acorn squash is, I believe it tastes even better knowing that it’s full of all this good stuff:
- saturated fat
- vitamin C
- vitamin B6
- vitamin A
- pantothenic acid