Photo credit: Thadah Wah
This classic winter squash has bright orange flesh and a sweet flavor. In our climate, these squashes are often harvested in late July or early August and then cured in the greenhouse for a few weeks. Butternut squash sweetens with time and can usually store for a couple of months – if not longer.
STORAGE: Like most storage crops, butternut squash should be stored in a cool, dry place away from direct sunlight. Alternatively, you can cut it up and freeze it for up to a year. Unlike some winter squashes, butternut squash must be peeled.
RECIPE: Coconut Curried Kale and Butternut Squash from America's Test Kitchen's The Complete Vegetarian Cookbook