Butternut Squash

Photo credit: Thadah Wah

This classic winter squash has bright orange flesh and a sweet flavor. In our climate, these squashes are often harvested in late July or early August and then cured in the greenhouse for a few weeks. Butternut squash sweetens with time and can usually store for a couple of months – if not longer. Like most storage crops, butternut squash should be stored in a cool, dry place away from direct sunlight. Alternatively, you can cut it up and freeze it for up to a year. Unlike some winter squashes, butternut squash must be peeled.

 

Coconut Curried Kale and Butternut Squash


from America's Test Kitchen's The Complete Vegetarian Cookbook
 

This is a favorite go-to winter recipes. You won't be disappointed! The recipe calls for butternut squash but you can use any kind of winter squash or even sweet potatoes for this recipe. In place of kale you can use whatever leafy green you have on hand, from chard to turnip greens to collards. Try serving this over jasmine rice and sprinkling it with unsweetened flaked coconut in addition to the toasted pepitas. A great, warming meal for wintry evenings!

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