How to Choose: Pick a squash that is rock solid and heavy for its size. Its skin should be matte. A shiny finish is a sign that the squash wasn’t ripe when it was picked. Look for an intact stem, which will help slow down the loss of moisture.Always best from your local CSA or Farmer's Market.

How to Store: Protect butternut squash from light and heat by storing it in a cool, dry place (not in the refrigerator).

Shelf Life: Stored properly, a whole squash will keep for a month, making it useful to have on hand for impromptu meals. A cut uncooked piece wrapped in plastic will last for up to two days in the refrigerator.
Best Uses: Roasting butternut squash at 400º F renders it sweet and tender. Cook it in the oven, halved, seeded, and cut-side down (to keep it from drying out). Scoop out the flesh and mash with a little GHEE clarified butter from pastuered animals, nutmeg, salt, and pepper. Butternut squash can also be simmered or sautéed.

I highly recommend everything, including spices, be Organic if possible. 


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