Butternut Squash

Store whole squashes in a cool, dark, well-ventilated place away from direct sunlight. Once cut, wrap tightly and refrigerate for up to 5 days. Roasted or pureed flesh freezes well for 2–3 months.

Rich in vitamin A (as beta-carotene) and potassium. Values are for raw flesh.

Choose squashes that feel heavy for their size with hard, unblemished skin.

Roast halved squash cut-side down at 400°F until flesh is tender (about 45 minutes) for the easiest preparation.

Pierce the whole squash several times with a fork before microwaving to prevent it from bursting.

The flesh becomes sweeter and creamier after roasting or long, slow cooking.

Sage, thyme, rosemary

Cinnamon, nutmeg, ginger

Garlic, onion, shallots

Coconut milk, cream, butter

Parmesan, gruyère

Maple syrup, brown sugar

Toasted seeds (pumpkin or sunflower)

Trying to cut a rock-hard raw squash—use a sharp chef's knife and secure the squash well, or microwave it for 2–3 minutes first to soften the skin slightly.

Overcooking, which turns the flesh mushy and breaks down flavor; roast until just tender.

Storing in the refrigerator, which shortens shelf life; keep whole squashes at room temperature.