Unlock the versatility of butternut squash

From soups to roasts, butternut squash is the ultimate autumnal ingredient. Its subtle, slightly sweet flavor, reminiscent of chestnut and walnut, makes it a versatile choice for a range of dishes. To fully appreciate this underrated gem, learn how to cultivate, store, and cook it with confidence.

Characteristics, taste, and ripeness

Butternut squash, also known as courge musquée, boasts an elongated shape, beige skin, and vibrant orange flesh. It belongs to the cucurbitaceae family, delivering a fine, fiberless texture perfect for soups or oven roasts. The taste is inherently sweet, with hints of chestnut and walnut.

Harvest butternut squash when it's fully ripe, with a hard, matte skin, an even orange color, and a starting-to-dry stem end. Once picked, they can store for 3 to 6 months in a cool, dry place.

Cultivating butternut squash

This squash variety thrives in sunny spots with deep, fertile soil rich in organic matter. As a spreading, heavy feeder, provide about 1 to 1.5 meters between each plant. Compost tea before planting will boost fruit development.

Sow under cover in April or May, depositing 2 to 3 seeds per pot, then select the strongest seedling. Alternatively, direct sow after the last frosts, once the soil has warmed up. Plant out from mid-May to June, maintaining consistent moisture and mulching around the base.

Reduce watering as the fruits swell. Harvest before the first frosts, when the rind is hard, beige, and the stem end is dry and fibrous. Leave a few centimeters of stem attached for better storage.

Storing butternut squash

After harvesting, let the squash dry for a few days in a well-ventilated, dark place to allow the stem to heal properly. Then, store the whole fruits in a cool, dry spot between 12 and 18°C (54-64°F), away from humid areas and direct contact with the ground. Check regularly and use any showing signs of softening, mold, or decay.

If you need to store cut squash, wrap the exposed part tightly and refrigerate for 3 to 5 days. You can also freeze in cubes, raw or lightly cooked, for later use.

Cooking with butternut squash

Peel and cut the squash as needed for your recipe. It can be cooked with or without the skin, depending on desired texture. At 180°C (350°F), halved, seeded, and oiled squash takes about 40 minutes to roast, while cubed pieces cook in 20 to 25 minutes. Boiling or steaming tenderizes the flesh in 15 to 20 minutes.

The mild flavor pairs well with warm spices, herbs, and salty elements. Try it in soups with onions, stock, and a hint of curry, or as a creamy purée with potatoes and nutmeg. Roasted chunks make a delicious side dish with garlic, thyme, and crumbled feta. You can also add seeds to salads and soups for a crunchy texture.