When buying winter squash choose the ones that are firm, heavy for their size, and that have hard, tough skin with no cuts, punctures, sunken spots or mold. A tender rind indicates immaturity, which is undesirable in winter squash.
Winter squash can be kept for up to three months in a cool, dry place. They don’t need to be refrigerated unless they have been cut open.
Butternut squash is one of my favorite varieties of winter squash. It has the shaped of a large pear with creamy colored skin. Its flesh is deep orange and its distinctive butterscotch flavor is enjoyable in savory and sweet dishes.
Caramelized Butternut Squash
This recipe can be enjoyed warm or cold as a side dish or as component for salads, cooked grain or pastas or as a dessert with ice cream or sweet cream.
• 1 medium butternut squash (2 or 3 pounds total)
• 3 tablespoons extra virgin olive oil
• 3 tablespoon maple syrup
• 1 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the olive oil, maple syrup, salt, and pepper.