There are a lot of tips out there for preparing butternut squash. This is a really diverse vegetable and can be used in an added to many many things.

The best cooking tips for butternut squash come by knowing a bit about the product itself. It comes from the gourd family, which is native to the Western Hemisphere. Some people believe that native Mexicans were eating this vegetable as early as 5500 BC. As you can see this food as a very long history as well as still being a favorite today.

There are two different kinds of squash. Summer and winter. Butternut squash is winter squash. At their biggest it will probably grow to be about 3 pounds. However, they can be smaller and a smaller squash should still taste just fine.

When shopping, try to always pick one that’s heavy in your hands and has no moldy spots on it. You can store squash for a relatively long time because the skin is so hard and thick. You will want to keep it in a cool, dry place for up to a month. If you cut the product, then wrap it in plastic wrap and refrigerate. It should last for up to 5 to 7 days, but any longer than that and you should probably throw it out.

Finding the perfect wine will also bring out the great flavor of your butternut squash. Depending on what you are serving with it and how you prepare it, you can serve a Pinot Grigio or Chenin Blanc to enhance the flavor of both.

There are also some spices that enhance the flavor. Try using any of the following: allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

It’s simple to prep this vegetable. You simply rinse and cut the product lengthwise. Once you have done that, remove and discard the seeds and excess fiber that you will find toward the center of the squash. If you like, you can peel the skin off. It should be noted that many children do not like the skin very much.

There are many different ways to cook butternut squash… here are a few:

Stir-Fry: squash is done when tender when pierced.

Bake: 400 degrees for 30 - 40 minutes, uncovered.

Microwave: Cut the product in half and microwave for 10 -12 minutes.

Boil: Cut into chunks and boil 7 - 9 minutes.

Steam: Cube and steam for 6 - 8 minutes.

Roast: 400 degrees for 30 - 45 minutes.