These bell-shaped beauties offer a feast of fall recipe possibilities
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Pumpkins may be October’s most eye-catching squash, but smooth-skinned butternut is a beloved fall gourd among farmers and cooks.
“Butternut squash is the most widely grown winter squash in the United States,” affirms Mark Willis, vegetable product manager at Harris Seeds in Rochester, N.Y. “It’s easy to grow, high yielding, and very versatile in the kitchen because it’s moister and smoother than other winter squashes and thus great for roasting and mashing.” Willis also notes that whole squash will last for several months stored in a cool, dry place, meaning you can stock up on farm-grown butternut squash, then enjoy it throughout the season in soups, salads, sides, and desserts.
1 cup raw cubed butternut squash contains the following:
• 63 calories
• 3 g fiber
• 5 g sugars
• 745 mcg vitamin A
• 1.5 mg vitamin C
• 493 mg potassium