Butternut Squash: The Best Tips & Recipes

The butternut squash is often overshadowed by its cousin, Hokkaido. But there are good reasons to use butternut squash for pumpkin dishes.

There are many good reasons to use butternut squash more often for pumpkin dishes: Being buttery, slightly nutty aroma and be tender, light orange pulp, which almost falls apart on the tongue, immediately inspire pumpkin fans. Even babies love the mild taste, which is why the butternut is ideal for preparing their first solid food.

Because of its shape, the butternutpumpkin also "Pear Squash" called. It belongs to the family of musk gourds, which originally come to us from Central America. This type of pumpkin needs a warm, humid climate to be able to from mid-September can be harvested. As winter pumpkins they then have until the beginning of October season.

Butternut squash: versatile all-round talent

We love the butternut because the pumpkin is so versatile. Whether nibbled raw, roasted crispy with a little salt in the pan, processed into an aromatic puree, spicy stuffed from the oven or pureed as pumpkin soup – there is almost nothing that the butternut squash cannot do. It is suitable for baking and frying as well as for soups, pumpkin compotes, salads, pumpkin risotto, pumpkin pie and Asian dishes.

Delicious recipes with butternut squash

Baked butternut squash from the oven

Baked butternut squash is probably the easiest and most delicious way to prepare butternut. In the video we show you how to do it.

About the recipe: butternut squash from the oven

Pumpkin soup with celeriac

Pumpkin soup with butternut and celeriac

Often we simply resort to Hokkaido for pumpkin soup without thinking about the alternatives. The meat-rich, mild butternut squash is ideal for a delicious autumn soup!

To the recipe: Pumpkin soup with celeriac

Pumpkin lasagne with butternut squash and crispy crust

Pumpkin lasagne with butternut squash and crispy crust

In autumn we enjoy lasagne with butternut squash and are happy about the mild, nutty aroma with which the pumpkin enhances the classic.

To the recipe: Pumpkin Lasagne

Pumpkin risotto with butternut

Pumpkin risotto with butternut squash

The creamy, slightly sweet butternut squash meets Swiss chard and feta in this risotto. This creates an aromatic autumn dish with an Italian flair. To the recipe: Pumpkin risotto

Fried pumpkin slices with pear and gorgonzola

Fried pumpkin slices with pear and gorgonzola

Our favorite autumn vegetables are fried today. The pumpkin is also baked in the oven with pear and gorgonzola slices. Yummie!

To the recipe: Fried pumpkin slices with pear and Gorgonzola

Crostini with butternut squash cream

Crostini with butternut squash cream

Delicious appetizers that are ideal as a starter for guests: the pumpkin cream on the crostini brings an autumn note to your menu.

To the recipe: Crostini with pumpkin cream

Pumpkin tart with butternut and sheep cheese

Pumpkin tart with butternut and sheep cheese

The refined tart with butternut squash, aubergine and creamy sheep's cheese is baked in crispy yufka batter and served with colorful vegetables.

About the recipe: Pumpkin tart with sheep cheese

Steak with pumpkin puree

Here, the pumpkin becomes a delicious pumpkin puree together with cream and paprika. There is also an entrecôte steak. And all in just 30 minutes! The recipe: Steak with pumpkin puree

Steak with pumpkin puree

Blini with pumpkin compote

Blini with butternut pumpkin compote

The hearty blini get an autumn note from the butternut pumpkin compote, which you absolutely have to try out.

The recipe: blini with pumpkin compote

Chicken breasts with butternut squash

Chicken breasts with butternut squash

It couldn't be more autumnal: the butternut squash comes in the oven with the chicken breast. Everything is nicely baked with double crème and aromatically seasoned.

To the recipe: Chicken breasts with butternut squash

This is why butternut squash is so healthy

And not only that: butternut squash is also very healthy. The "pear gourd" can score with one, for example very high content of beta-carotene, a nutrient that is important for both skin and hair and eyesight. The pumpkin is also rich in vitamin C and low in fat.

With 45 kcal per 100 grams Butternut squash is higher in calories than its cousins, such as the Hokkaido squash, but you can enjoy it without hesitation as part of a diet. He contains lots of fiber, unsaturated fatty acids, protein and minerals.

Cooking with butternut squash: Here's how

The butternut squash has many advantages over other types of pumpkin: For example, it has just a very small seed cavity – and with that only few kernels. Compared to other pumpkins, the butternut has a significantly higher pulp content. By the way: You can also eat the kernels. Because of their pleasant nut flavor, they are far too good to throw away. Here we explain how you can roast pumpkin seeds.

When buying, make sure that the pumpkins come from regional organic cultivation, are in season and are in season have undamaged shell. Then they last longer. Another important indication of the degree of ripeness of the fruit is that Knock test: Tap the bowl with your knuckle. If the pumpkin sounds hollow, it has the right ripeness.

The best way to store the butternut squash is cool, dry and dark. It even lasts for several months. Important: leave the handle on! Cut pumpkins should be stored in the refrigerator and ican be consumed within a week. If you want to keep the pumpkin pieces longer, you should freeze the pumpkin. It is better to keep them in the freezer if you process them into pumpkin soup or pumpkin puree beforehand.

Peel the butternut squash properly

In contrast to the Hokkaido squash, it is advisable to remove the skin from the butternut squash before preparing it. Although it is generally edible, it does not become so soft when cooked. Because the shell is relatively thick, you need a sharp saw knife (preferably a large bread knife).

  1. It is best to first remove the upper and lower ends of the fruit and divide the pumpkin at its narrowest point, above the thicker area.
  2. Place the top, thin part of the pumpkin upright on a board and use a knife to generously remove the peel and the fibrous outer edges of the pulp.
  3. Now quarter the lower, bulbous part of the fruit and remove the core.
  4. Then put the individual quarters back on the table and cut off the shell with the knife.
  5. Now cut or grate the pulp as required and process it further. How about a delicious pumpkin toast, for example?

Here we explain what you have to prepare with the pumpkin and what you have to consider with the recipe for pumpkin in the oven.

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