Butternut Squash

I love butternut squash, cucurbita

moschata. Let me count the ways ….

It’s sweet, nutty, smooth, and creamy.

It’s versatile, good in both sweet and savory dishes.

It can be baked, roasted, steamed, boiled, microwaved and fried.

It’s nutrient-dense, low in calories and fat, high in fiber, and an excellent source of vitamins, minerals, and antioxidants.

It keeps for months at room temperature, for a week cut in the refrigerator, and for a year or longer cooked in the freezer. 

It’s easy to grow, has a big seed, and comes up fast.

It’s an open-pollinated, non-GMO variety, grown for over 85 years. 

The world loves butternut squash. It is the most popular squash in the world. In 2023 the global butternut-squash market was valued at $2.8 billion!

My garden loves butternut squash. We harvested 150 pounds this year. It’s easy to grow. Plant it in the spring after all threat of frost has passed. Consult with the Yavapai County Extension Office Master Gardeners for help (prescottmg@gmail.com, 928-445-6590).

In the meantime, butternut squash are in season now, with lots at the Prescott Farmers Market. Buy more than you need and store them in your kitchen. I have the best luck keeping them through February in a basket under my kitchen table.

And, what do I do with all those squashes? Simple: cut in half and bake, then serve with butter and salt. Or:

Butternut Squash Soup with Chili Oil

Here’s the recipe for 8 servings. 

Collect the ingredients: You need a large butternut squash, 2 tablespoons vegetable oil, 2 teaspoons kosher salt (more to taste) and a big pinch of freshly ground black pepper. For the chili oil you need one dried New Mexico chili, broken into pieces (or a teaspoon ofAleppo pepper flakes), ½ cup of vegetable oil, and one whole big garlic clove, peeled.

In addition you need a large yellow onion, chopped, to make about 2 cups, a medium-sized sweet apple, chopped, 2 garlic cloves, chopped. Also measure out 2 teaspoons ground turmeric.

Mix together one cup sunflower butter, 2 tablespoons honey and 6 cups of warm water.

You’ll also want toasted pumpkinseeds for garnish.

Method

Cut the squash in half: Break off the stem. Stand the squash up. Using a chef ’s knife, start a vertical cut, from top to bottom. Get the knife started, then push down with both hands to cut all the way through. Open the squash. Scoop out the seeds with a spoon.

Preheat your oven to 400 degrees and put the squash halves cut-side-up on a parchment-lined baking sheet. Sprinkle them with one tablespoon oil, half the salt and half the pepper. Pop these into the hot oven and roast till tender (about an hour). Remove from oven to cool. Then remove skin and cut into pieces. Set aside.

While the squash is cooking make the chili garlic oil: heat a dry skillet over medium heat. Add chili pieces or Aleppo pepper and toast for a few seconds. Then add oil and garlic. Simmer gently for 10 minutes. Turn off heat and set aside for 30 minutes.

To finish the soup, heat the remaining tablespoon of oil in a large soup pot over medium heat. Add onions and apples and cook till golden brown, about 15 minutes, stirring regularly. Stir in garlic and turmeric. Add the sunflower butter/honey/water mixture. Then add the squash pieces and remaining salt and pepper. Simmer gently for 30 minutes, stirring occasionally. Remove from heat and, working in batches, blend soup till smooth. Return to pan. (I use a submersible blender, it works like a dream — no blender jar to clean out). Taste and adjust seasoning. Reheat gently or serve at room temperature.

To serve this beautiful golden soup, ladle it into a bowl, drizzle with chili oil and garnish with pumpkin seeds.

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