With creamy, nutty flesh, butternut squash lives up to its name. One of the most popular varieties of winter squash, butternut squash has a hard shell that gives it a long shelf life, and storage can even increase its sweetness. With a shape often compared to a long pear or a bowling pin, butternut squash is usually cylindrical, with a bulbous bottom. Its dark-orange flesh is delicious roasted, steamed, or sautéed, and served in chunks or pureed for a soup or pasta filling. Squash is a good source of iron, riboflavin, and vitamins A and C.
Butternut squash is available year-round, but it is best from early fall through winter. Look for a squash that feels heavy for its size; one with a fat neck and small bulb will have the smallest seed cavity, yielding the most meat. Butternut squash should have a hard skin without bruises or mold. (A darker-colored spot indicating where the squash has been resting is fine).
Even though butternut squash is one of the tenderest winter squashes, getting to its sweet inner meat can be difficult. If you prefer not to attempt to prepare it yourself, many supermarkets now sell peeled and diced butternut squash. To prep butternut squash yourself, use a sturdy, sharp chef's knife. First, cut off the top (with the hard stem) and then cut the squash in half lengthwise and scoop out the seeds and stringy interior with a spoon. It is easiest to peel the squash after roasting, rather than before. For sautéing, you will need to peel the squash first, which you can do with either a sharp vegetable peeler or a paring knife. After you peel the squash, remove the top, cut it in half lengthwise, remove the seeds and strings, and dice the remaining flesh.
Do not refrigerate whole butternut squash; it will keep for a month or more in a cool, dark place. Peeled butternut squash should be stored tightly covered and refrigerated for up to five days.