It’s that time of year again: supermarkets and farm shops are filling up with all kinds of colourful fat winter squash, and that means lots of lovely new and not-so-new recipes to try. One of my favourite squashes for its beautiful colour and versatility is butternut squash. Its firm, golden and nutty flesh lends itself well to all kinds of dishes – savoury as well as sweet.
Butternut squash also packs a punch on the nutrition front. It’s high in dietary fibre, rich in A and B vitamins and is a good source of iron, calcium and potassium, making it a valuable addition to the family diet.
While it’s readily available frozen any time of year (so it’s really easy to slip into most recipes), now that it’s in season it’s a shame not to take advantage. It only takes around 15 minutes to peel, deseed and chop a fresh one and it’s a much cheaper alternative pound-for-pound to buying it ready-chopped.
If you’ve never prepared your own butternut squash (that was me till about a year ago) then it can seem a little daunting. How do you peel it, what’s the best way to deseed it, can you refrigerate or freeze it?
During my online travels this week I came across a fantastic blog telling you how to do just that. Tori Avey’s How to Peel, Seed & Prepare Butternut Squash is packed full of helpful information, tips and advice: how to choose, how much to buy, how to peel and deseed as well as what to do with those seeds – they’re delicious roasted apparently. In short, it’s just the sort of information we mums and dads appreciate here in the MoKL Kitchen.
In the meantime, if you need a little butternut squash recipe inspiration, check out 17 Cozy & Delicious Butternut Squash Recipes on Pinterest. I’ve got my eye on that Butternut Squash Pizza with Cider Caramelized Onions and Bacon – this could be a winner with the kids.