#Picture of buttercup squash skin#

Drizzle tahini sauce over and sprinkle with Aleppo pepper.Ģ. Gradually whisk in remaining 3 tablespoons oil. Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend.Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash). oil, and scallions in a small bowl season with salt and pepper and toss to evenly coat. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Place acorn on a rimmed baking sheet and delicata on a second sheet. Arrange racks in upper and lower thirds of oven preheat to 425☏.Aleppo pepper or crushed red pepper flakes.1 tablespoon tahini (sesame seed paste).7 tablespoons extra-virgin olive oil, divided.1 1-pound delicata squash, scrubbed, cut into 1'-thick wedges or rings, seeded.This dish’s unique flavor combination combined with the beautiful colors of the squash elicited much praise at our dinner parties. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Next time you’ve got the oven on, use up the space to cook a whole squash – simply bake it just as it is until you can insert a knife in easily, then use it over the following days in salads or to turn into pancakes, fritters or a delicious spread for toast.

#Picture of buttercup squash skin#

When it comes to cutting the smooth skin to halve, slice, or cut wedges of bright orange flesh, follow this technique. Do not refrigerate whole squash but once cut, butternut squash should be wrapped tightly and refrigerated. For optimal storage keep them in the basement or another cooler place if possible. But know that butternut squash will not last as long in a warm kitchen. This hardy squash can be kept for up to three months in a cool, dry place. They are larger than most other winter squash, ranging in size from six to 12 inches long and in weight from about two to about five pounds. It might be fall's most versatile vegetable. Butternut squash has a sweet, nutty taste similar to that of a pumpkin. The dietary guidelines recommend that adults eat 4-6 cups of red or orange vegetables (like winter squash) each week. Winter squashes are rich in vitamin A, folic acid and potassium. Season with a little salt, pepper and spices. Mash It! Cook squash according to the recipe on the bottom right, scoop out the flesh, and mash with a fork. Flip the squash over once halfway through. Lightly coat with olive oil or canola oil and your favorite herbs and spices. Place on a foiled pan and roast at 400° for 25-35 minutes. Roast It! Peel off the skin of the squash and dice into cubes. Cut squash wrapped in plastic wrap will keep in the fridge for a week to 10 days. We don’t recommend storing in the basement because it is probably too moist and they will be more likely to rot. If its too cold it will suffer chilling injuries and start to deteriorate. If possible, store at 50-55° in a dry spot with low humidity. Squash store at ideal temperatures will even last months. Winter squash stored in a cool dry place will last several weeks. Buttercup: It’s similar in size and shape to a small pumpkin but has a green exterior that may remind you of an acorn squash.I like these because I can use the whole thing in one meal and don't have to worry about storing or using the leftover like I do with larger butternuts. Butterbaby: Pretty much just a smaller variety of butternut squash.You can event eat the skin on these if you are adventurous! Honeynut squash: A smaller, sweeter version of butternut with an extra dose of beta-carotene.Check out our post on pie pumpkins for ideas. A little harder to peal but great for soups and baking. Butterkin Squash: A cross between butternut and a pumpkin.Here is a visual guide to different squash varieties. Not on this list are some fun relatives of butternut squash that have already been showing up in your boxes like: With the exception of spaghetti squash, which we highlighted in a different blog post, many of these squashes have similar texture and can be used interchangeably in recipes. Winter squash isn’t actually a type of squash, but a category of hard-skinned squashes that includes many of the squashes we have seen (and will continue to see) in our boxes such as: acorn, butternut, delicata, buttercup and spaghetti.