Did you know that the most popular variety, Waltham Butternut, originated in Waltham, Mass., and was developed by Charles Legget of Stow?
Sweet and nutty in flavor, the squash turns deep orange and sweeter as it grows on the vine. It is a great source of fiber and vitamins, including C, A and E, plus minerals including magnesium and potassium.
Butternut squash can be roasted, grilled, puréed or mashed for a variety of delicious recipes.
Roasted Butternut Squash
Preheat oven to 350-degrees F.
Cut squash in half lengthwise, remove seeds. Lightly brush or spray with olive oil. Place cut side down on a parchment-lined baking sheet.
Bake for 30 to 45 minutes, depending on size, until it is soft when pricked with a fork. Scoop out flesh, discard skin, and mash. Season with cinnamon, sea salt and freshly ground pepper.
Butternut Squash Soup
Prepare and roast squash, as noted above.
Scoop roasted squash into a soup pot, add low sodium vegetable broth to desired thickness. Add 1/2 teaspoon of nutmeg and 1 small bay leaf. Simmer on low for 15-20 minutes. Cool slightly. Remove bay leaf.
Puree soup with a hand-blender, seasoning to taste. Add salt and pepper as needed. Serve. Soup may be frozen.