Butternut squash (Cucurbita moschata), also known in Australia and New Zealand as butternut pumpkin, and "Batana" in Sri Lanka is a type of winter squash. It has a sweet, nutty taste similar to pumpkin. The skin is yellow and the pulp is a fleshy orange. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.
Selection and storage
Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. They also store well in a warmer section of the root cellar such as on the top shelf.
Preparation and serving methods
Squash is prepared by removing the skin, stalk, and seeds, which are not usually eaten or cooked. However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. One of the most common ways to prepare butternut squash is by roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways.
BUTTERNUT SQUASH SOUP WITH GINGER by Epicurious
