New to the nutritious and delicious world of butternut squash? This oddly-shaped veggie can be a challenge to the newbie.
Here's how to choose the best ones:
When buying a butternut squash you need to check for maturity. If you can push a fingernail into the rind of a squash it is immature and will be lacking in flavour and sweetness. The skin gets thicker as it matures, so keep this is mind.
The rind should be firm and unbroken with a uniform matte tan or beige colouring (free from green tinges). If you see any soft looking spots on the skin, it is spoiling. Any bash or ding the butternut gets will cause it to spoil.
Squash should feel heavy for their size (indicating a high moisture content - squash gradually lose water after harvesting). Bigger squash generally have a more highly developed flavour, which is the opposite criteria for choosing other vegetables.
If the butternut is in plastic, unwrap it. Don't store your butternut near bananas as they emit a natural gas that causes fresh produce to ripen which can lead to spoilage.
Squash are among the longest keeping vegetables. In a cool (not refrigerated), dry, well-ventilated place they can keep for three months or more. At room temperature, or in the fridge, they will deteriorate more quickly so butternut is an ideal vegetable to keep on hand in the vegetable basket.
Once the butternut is peeled, wrap it well in clingfilm and store in the fridge for a week or more. Or it can be peeled, diced and frozen in one cup portions, my preferred make ahead method.
Well known food journalist and talk show regular Rozanne Stevens is the creative chef behind Makeaheadmealz.com group and private cookery lessons. For extra recipes and tips follow @MakeAheadMealz on Twitter or Instagram: @MakeAheadMealz.
