Squash - Tips For Cooking Butternut Squash

Butternut squash is a very versatile winter squash. It is easy to prepare; simply peel the skin off with a vegetable peeler or cut it in half with a sharp knife. It can be baked in the oven, boiled, mashed, or added to many different recipes, both savory and sweet.

Butternut squash can be made into a delicious pie, creamy soup or served simply with a pat of butter. It can be made into pasta sauce, added to stews or mashed with herbs and spread on toasted bread. The possibilities are endless. It can be roasted with pork or stuffed into raviolis, or use it in risotto. Combine it with cauliflower, herbs, and butter to make a fabulous puree to serve instead of mashed potatoes. Use it in ethnic recipes from Mexico, Thailand and more to add a sweet note. Butternut squash goes well with many different spices and ingredients, which enables it to fit in so many different niches.

Butternut squash are available in stores year round. This vegetable is full of beta-carotene and other important nutrients like vitamin A, folic acid, calcium, fiber, and potassium, so keep it in your menu. It adds variety and flavor. It also makes a great choice as a food for baby when they begin eating solid foods.

When you shop for butternut squash, look for specimens with no soft spots or cracks. It should feel heavy for its size when you lift it. There is usually a good choice of both small and large squash, so you can choose the size that is right for your family. You can store it up to a month or so in a cool, dry place.

Recipe for Butternut Squash Carbonara

This is a great recipe that can double as a main dish or side dish.

What You Need

1/2 pound pasta of your choice
6 slices bacon, cut in 1 inch pieces
2 cups squash, cut in small cubes
1 clove garlic, chopped
1 Tablespoon sage, chopped
Black pepper to taste
2 egg yolks
2 Tablespoons heavy cream
1/4 cup parmesan cheese

How to Make It

Cook the pasta according to the instructions on the package. Fry up the bacon in a skillet. Drain the fat after the bacon is cooked, but reserve a little to cook the squash.

Add the garlic, squash, pepper, and sage. Toss until all ingredients are covered in bacon grease. Cook until squash is tender.

In a bowl, mix the egg yolks, cream and parmesan cheese. Set aside.

Drain the pasta, reserving some of the cooking water. Add the pasta to the pan and toss until well mixed. Remove the pan from the heat.

Temper the egg mixture with some of the warm water reserved from cooking the pasta. Add small amounts, mixing continuously to warm the eggs without cooking them. This creates the sauce without curdling it. Add the tempered sauce to the pan and toss the ingredients to coat them evenly.

Garnish with sage and serve.