Oh, butternut squash,
why do we love thee?
You lay in our fields,
patiently awaiting harvest.
You store in our pantry,
patiently waiting again.
Your vibrant color of orange,
ready to nourish,
with endless possibilities,
savory or sweet.

Today, we’re celebrating all things butternut squash! One cup of this versatile squash has more than 400% the recommended daily allowance Vitamin A. It’s also packed with fiber, potassium, zinc, and magnesium. With a 2-3 inch stem intact, butternut squash will store for up to six months in a cool dry space. Just peel, cube, and freeze (no blanching required) if you need to store it longer. Butternut squash can be used as a substitute in almost any recipe that calls for pumpkin, and its roasted seeds make a healthy snack. This video shows how to peel and cube a butternut squash, and we’ve included some really easy recipes below that are guaranteed to please even the pickiest eater.

Roasted Butternut Squash (savory)

  • Preheat oven to 400 degrees
  • Peel and cube a butternut squash (or two)
  • Toss butternut squash with olive oil and garlic in a large bowl.
  • Season with salt and black pepper.
  • Arrange coated squash on a baking sheet lined with parchment paper.
  • Roast in the preheated oven until squash is tender and lightly browned, about 25 to 30 minutes.

Roasted Butternut Squash (sweet)

  • Preheat oven to 400 degrees
  • Toss butternut squash with olive or coconut oil in a large bowl.
  • Sprinkle sugar, cinnamon, and a little salt. Toss again.
  • Optional – add a dash of cayenne for a kick.
  • Arrange coated squash on a baking sheet linked with parchment paper.
  • Roast in the preheated oven until squash is tender and the sugar is just starting to caramelize, about 25 to 30 minutes.

Easy Butternut Squash Soup

  • Peel and cube about 2 1/2 pounds of butternut squash
  • 1 red bell pepper, chopped
  • 1 medium yellow onion,  chopped
  • 3 cloves garlic, smashed and peeled
  • 6-7 cups of water or chicken stock
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1/2 cup heavy cream

Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes. Allow the soup to cool slightly until it stops steaming, then puree in a blender. Return blended mixture to stock pot. Stir in the cream and bring to a simmer. Taste and season. It might need a little more sugar or salt. Fresh or dried herbs like thyme and sage make a delicious optional addition, too. Ladel into your bowl and enjoy!