A simple recipe for butternut squash plus 5 favorite butternut recipes, and an ode to this healthy winter squash: 3 Butternut Squash Sonnets
Winter is the perfect time for butternut squash – and after a tumultuous week in our nation, I think a return to poetry is in order. And so, without more introduction, without further ado – I give you not one, but three sonnets about butternut squash. I call it: An Ode to Butternut Squash.
If you’d rather just skip to the recipe, you can do that now. 😉
Watch video: How to Prep Butternut Squash
An Ode to Butternut Squash
A Guide to Choosing Butternut Squash, in Sonnet Form
As the autumn leaves set fire to the sky
the garden now begins to fade away.
A tale that tells of summer drawing nigh,
kids back in school, no longer out to play.
Amongst the dying vines of summertime
fall and winter treasures adorn the earth.
The vision of these is simply sublime;
it’s hard for me to even count their worth.
Pumpkins! Fall’s best-known squash for making pie.
Green acorn squash! Less known, but oh! So pretty!
But of all the squash, you I can’t deny;
Butternut, to you I sing this diddy.
Butternut, you have a tough outer shell
which keeps you from spoiling most of the year.
Lacking green streaks on your outside does tell
your insides are ripe and nothing’s to fear.
I’ve been fooled by letting you sit too long;
when you rot and implode, something’s gone wrong.
A Butternut Squash Recipe Sonnet
Before you spoil, I’ll prepare your insides,
brilliant orange and firm before they are cooked.
Using a peeler, my hand gently glides
to remove the tough skin; none’s overlooked.
Once peeled, I (lengthwise) will split you in two;
now open I clearly see all your seeds.
A flick of the wrist and twist of a spoon —
to remove the kernels is all it needs.
Laid on the flat side I slice it lengthwise,
then turn ninety degrees to cut small squares.
Now decide if it sautées, grills, or fries;
though roasting is best – and with wine it pairs!
Turn the oven to four-hundred degrees
and add cubed squash to a nine-by-thirteen.
Drizzle oil and salt; shake the pan with ease.
Bake forty minutes; stir half-way between.
Roasted with salt, pepper, and oil is best –
methods with sugar oft fail the taste test.
A Sonnet about Butternut Squash Nutrition
Butternut’s riches are more than its taste:
So sweet and delicious you’d never know
its nutritive value’s nothing to waste.
If you don’t believe, sit back for the show:
This squash — a cancer-prevent-er for sure:
antioxidants turn to vitamin A.
Beta-carotenes, lutein – so pure! –
capturing free radicals ev’ry which-way.
For heart disease, too, this squash knows its stuff –
full of great fiber with zero sat fat.
Against bad cholesterol it’s real tough;
all of those numbers are gonna fall flat!
Butternut seeds, too, you might want to keep.
They’re full of good fat and protein, to boot.
Toss your vitamins; supplements aren’t cheap.
Instead try this squash and its seeds to suit!
This food’s practically perfect in each way;
won’t you invite butternut home to stay?
Now, go forth and find a butternut squash to cook and enjoy!
Would you like more recipes for cooking this tasty winter squash? Yes – butternut squash can be used in many different way! Download these 5 Delicious Butternut Squash Recipes and see how versatile this vegetable can be!
Happy eating and poetry writing,
Easy Roasted Butternut Squash Recipe
1 Medium Butternut Squash (about 2 lbs or 3-4 cups cubes)
2 Tbsps Extra Virgin Olive Oil
½ tsp Coarsely Ground Salt
½ tsp Optional Spices (cinnamon + chili powder OR garlic + parsley)
Heat Oven to 400 degrees Fahrenheit.
Peel, seed, and cube butternut squash: Using a vegetable peeler, peel butternut squash. If squash is too tough to peel, stab with a fork several times, then microwave 5-7 minutes until it starts to soften. Cut butternut squash in half crosswise just above the bell, below the thinner neck. Next cut the bell in half lengthwise. Using a spoon, scrape out the seeds and discard (or save to make savory roasted squash seeds). Cut butternut squash into similarly-sized 1/4-inch cubes: For the neck, cut into 1/4-inch wide slices, then lay slices flat and cut lengthwise into strips. Turn strips a quarter-turn and cut perpendicularly into cubes. For the bell, lay it cut-side down and slice into wedges. Turn a quarter-turn and cut slices perpendicularly into cubes.
Add cubed squash to baking sheet or dish and toss with oil, salt, and desired spices. Avoid stacking squash on top of each other and spread evenly on dish.
Roasted squash in oven 25-30 minutes, stirring once halfway through cook time to ensure even browning. Squash will be soft and starting to brown when fully cooked.
Note: adjust cook time of recipe for different oven temperatures; 350 = 40-50 min // 450 = 20-25 min
Printable Recipe // Serves 4 – Serving Size: 1 cup – Nutrients per serving: 162 calories — 7g total fat — 1g saturated fat — 0g trans fat – 0mg cholesterol — 304mg sodium — 27g total carbohydrates — 5g fiber — 2g protein
Total Time: 45-50 min // Prep time: 20 min // Cook time: 25-30 min
Serving Size: 1 cup
Pro Tip: if butternut is too tough to peel and/or cut, pop the squash in the microwave for 3-5 minutes until starting to soften. Pierce squash several times with a fork before cooking to poke holes in the skin.
Cooking Equipment: Cutting board // Chef’s knife // Baking sheet or dish
Peel and seed butternut squash: Peel with vegetable peeler. If too tough, stab with a fork several times, then microwave 5 min until begins to soften. Cut squash in half crosswise above the bell, below thinner neck. Next cut bell in half lengthwise. Use a spoon to scrape out seeds.
Cube butternut squash: Cut neck of squash into 1/4-inch wide slices. Lay slices flat and cut lengthwise into strips. Turn strips a quarter-turn; cut across slices into cubes. Lay bell cut-side down and slice into wedges, then turn quarter-turn and cut across slices into cubes.
For more ways to prepare butternut squash, try these 5 Delicious Butternut Squash Recipes. Including both savory and sweet dishes, main dish and sides.