Butternut squash (Cucurbita moschata) is native to the Americas, where squash has been cultivated for more than 8,000 years. Early Indigenous peoples in Central and South America were among the first to grow squash, making it one of the “Three Sisters” crops alongside corn and beans.
The butternut squash we know today is much newer. It was developed in the 1940s by Charles Leggett of Stow, Massachusetts. By crossing different squash varieties, he created a squash with:
A small seed cavity
Thick, sweet orange flesh
A smooth tan skin
Excellent storage life
He called it “Butternut” because of its buttery texture and nutty flavor. Today it is one of the most popular winter squashes in North America and is prized for being nutritious, versatile, and able to store for several months after harvest.
Butternut squash has:
Sweet, rich, nutty flavor
Smooth, creamy texture when cooked
Mild taste that pairs well with savory or sweet seasonings
It’s an excellent source of:
Vitamin A
Vitamin C
Potassium
Fiber
Antioxidants
Cube the squash, toss with olive oil, salt, pepper, garlic, and a little maple syrup or brown sugar.
Roast at 400°F for 30–40 minutes, turning halfway through.
Great with:
Fresh rosemary
Thyme
Cinnamon
Parmesan cheese
Roast or simmer the squash, then blend with:
Onion
Garlic
Chicken or vegetable broth
Heavy cream or coconut milk
Finish with:
Sage
Nutmeg
Cracked black pepper
Steam or roast until tender.
Mash with:
Butter
Brown sugar or maple syrup
Cinnamon
Pinch of salt
A great substitute for mashed potatoes.
Roast squash halves and fill with:
Italian sausage
Wild rice
Cranberries
Pecans
Parmesan cheese
Perfect for fall dinners.
Roasted cubes pair beautifully with:
Brown butter
Sage
Bacon
Parmesan
Spinach
Serve over ravioli or your favorite pasta.
Season roasted cubes with:
Chili powder
Cumin
Smoked paprika
Serve with:
Black beans
Avocado
Cotija cheese
Lime crema
Cube and season with olive oil, salt, pepper, and paprika.
Cook at 390°F for 15–18 minutes, shaking halfway through.
Roast with:
Butter
Maple syrup
Pecans
Cinnamon
An excellent holiday side dish.
Harvest before the first hard frost when the rind is hard and uniformly tan.
Leave 2–3 inches of stem attached.
Cure in a warm, dry place (80–85°F) for about 10–14 days.
Store in a cool, dry location (50–60°F).
Properly cured butternut squash can last 4–6 months, making it one of the longest-storing vegetables from the garden.