Butternut squash is a winter squash (like pumpkin), and a member of the gourd family. Winter squash is generally in season from later summer through mid-winter, though can be grown year round in some locales. I find that I am able to obtain the best (tastiest) winter squash in my area from mid-September until sometime in March, depending on the weather each year.
Here is how I roast my butternut squash. If you wish you can line the baking sheet with parchment paper –that will work just fine. Or, roast the squash sans parchment to get the edges just a bit more browned.
In my experience, butternut squash works incredibly well in recipes that call for pumpkin; I use these two members of the gourd family interchangeably in my recipes. In my experience it is often easier to find a ripe sugary butternut squash than it is to find a sweet pumpkin –though I do have great success with hokkaido pumpkins quite often.
Speaking of pumpkin, I’m often asked why canned pumpkin does not work in my recipes. Unfortunately, numerous readers have reported that using canned pumpkin in my pumpkin dishes (I’ve created all of these recipes using fresh baked squash or pumpkin) yields an extremely watery, soupy result. So best to stick with the exact recipe, or consider making an adapted version as a complete experiment, with an unpredictable result.
Use butternut squash in the following recipes that call for pumpkin –it will work very well!
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