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Butternut Squash

For years, Yvonne has been developing a sustainable homestead complete with chickens, food plants, on-site water, solar power, and more.

This butternut needs to ripen some more. The skin is a little too light in color.

This butternut needs to ripen some more. The skin is a little too light in color.

Butternut Winter Squash from the Garden to the Table

Butternut Squash is our favorite winter squash. It is easy to grow in the home garden and can even be grown in containers.

We enjoy it baked and in recipes from sweets to soup. In fact, it can be used in just about any recipe that calls for pumpkin. Like other members of the cucurbit family with orange flesh, it is high in vitamin A and C so it definitely deserves a place in your garden and on your table.

Photo by Y.L. Bordelon

Growing Butternuts

Female Butternut Squash Flower has the small squash attached. The male blooms are just flowers, but can be stuffed, coated with batter and fried.

Female Butternut Squash Flower has the small squash attached. The male blooms are just flowers, but can be stuffed, coated with batter and fried.

Butternut squash is easy to grow in the home vegetable garden. It comes in both vine and bush varieties, so choose the one that will fit into your garden. All you need is a good sunny spot, some composted manure and good garden soil. If you don't have a piece of ground, then try them in a large pot or container about the size of half of a whiskey barrel.

In the garden you should plant your butternut squash in hills. First dig about a foot down and put the well rotten manure. Mix it up a little and cover with the garden soil. We usually plant our seeds in a circle, with one in the middle. Mom used to tell me to plant 3 for each one you want to grow. She'd say, "plant one for the birds, one for the worms and one for me." Since you need 3 plants per hill, we usually plant 9 seeds in each hill.

Once the seeds are up you can either transplant the extra plants to other hills or just pull them up to thin them to 3 plants per hill. When the vines begin to creep, side dress with fertilizer or composted manure.

The female flowers are the ones that make the butternut squash. The male squash flowers are edible and can be stuffed and/or fried. Just leave a few on the plants to fertilize the female flowers so that the squash will form. When the squashes are large and the skin turns tan, they are ready to harvest. According to the seed package, butternut squash is ready to harvest 80-95 days from planting.

Butternut Squash Seeds

Winter Squash Poll

Butternut squash fresh from the garden

Ripe butternuts are full and firm. The skin is medium tan. Butternut Squash Print by lalagniappe on Zazzle.

Ripe butternuts are full and firm. The skin is medium tan. Butternut Squash Print by lalagniappe on Zazzle.

Baked Winter Squash

Choose heavy butternut squash with a thick skin. You will need about 3 pounds of squash for 4 servings.

Split the squash in half, lengthwise. Remove seeds and fibers. If they are large, cut them into serving pieces.

Place the squash in an ungreased baking dish (12 1/2X9X2) inches. Season cut sides with salt and pepper; dot with butter or margarine. Pour water into the dish to 1/4 inch depth; cover with aluminum foil. Bake in 400 degree oven for 30 minutes or until tender.

We like to sprinkle cinnamon and sugar over them and add a little extra butter. Serve them in the shells or scape the meat out and serve in a dish.

How to cook butternut squash: 4 ways!

Butternut Soup

Recipe courtesy Alton Brown of the Food Network


Squash Soup

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash

Melted butter, for brushing

Scroll to Continue

1 tablespoon kosher salt, plus 1 teaspoon

1 teaspoon freshly ground white pepper, plus 1/2 teaspoon

3 cups chicken or vegetable stock

4 tablespoons honey

1 teaspoon minced ginger

4 ounces heavy cream

1/4 teaspoon nutmeg


Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Below is a video showing you exactly how to make this dish.

Butternut Squash Soup

Pumpkin, Butternut and Squash Recipe Book

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  • Pumpkin Cake and Other Fall Goodies
    Several yummy pumpkin recipes including pumpkin cake, muffins, cookies, pie, cupcakes and soup. Perfect for the fall holidays or for any time. Favorite recipe books are also included.

© 2010 Yvonne L B

Please leave a comment

hotbrain from Tacoma, WA on December 02, 2010:

Angel blessed by me... Got my wings today. Congrats on the interesting lens!

hotbrain from Tacoma, WA on November 28, 2010:

Great lens! I loved the video. I'm going to bake butternut squash today.... And found all of the info I need! Thanks :)

hotbrain from Tacoma, WA on November 28, 2010:

Great lens! I loved the video. I'm going to bake butternut squash today.... And found all of the info I need! Thanks :)

RinchenChodron on October 22, 2010:

I love butternut squash! I just cut it in bite sized bits and put it in the steamer - ready in about 15 minutes. Add butter. Great lens

howtocurecancer on October 13, 2010:

I love vegetables. And reading your lens, I have a new idea about a healthy salad based on butternut squash.

Meloramus on October 01, 2010:

I really like what you've done with this lens. It's nicely set out.

Robin S from USA on September 27, 2010:

This is terrific!

LotusMalas on September 26, 2010:

Just looking at this lens made me drool! Yum!

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