Butternut squash is a big favorite for many, due to its deliciously thick flesh and sweet flavor. It tends to be in season during fall and stores well through winter. For those avoiding too many carbs, squash makes a filling and flexible alternative to potatoes.
Keep squash warm and dry by keeping them in the kitchen cabinet or on a shelf, and it could keep for months.
Butternut squash can be cooked a number of ways, including boiling and steaming, but the tastiest way has got to be roasting! To roast, chop in half lengthways, leaving the skin on, and scoop out the seeds, or peel the skin off and chop into smaller chunks (do this to boil or steam, too). Butternut squash has a relatively thin skin so a normal veg peeler should work fine. Add oil and some seasoning.
Butternut squash is packed with Vitamin A and Vitamin C, as well as being a good source for manganese, potassium, and Vitamin B2.