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How to peel and cut a Butternut Squash.

Butternut squash is one of those ingredients that never seems to make it past the fall. It's not a fruit or a vegetable, but a type of winter squash native to Central America, which includes similar species like acorn squash and spaghetti squash. Butternut squash is best in the colder months because it's harvested while still firm and sweet. Though other types of winter squash have a longer growing season, the butternut is considered superior because of its superior taste.

The butternut has cream-colored flesh that's drier than most other squashes, making it perfect for long cooking preparations like soups, stews, and gratins. The texture is denser than most other squashes, too—it has an unctuousness that makes it feel more like a potato than any other winter squash. It can be eaten raw in slices or as part of an antipasto platter, but it's at its best when you cook it because the slightly sweet flavor comes out more and the texture becomes velvety and buttery.

In this recipe, we'll show you one of our favorite ways to cook up this winter delight: roasted over a bed of onions and red peppers with olive oil and fresh rosemary. This meal is simple

Butternut squash is a great fall dish that's filling and healthy, especially if you substitute olive oil for butter. It's also easy to prepare. In this guide, we'll walk through the steps of prepping the squash, roasting it in the oven, and then serving it.

Butternut squash is a delicious, versatile fall vegetable that might be new to you. It's sweet and mild, with a soft, creamy texture. Butternut squash pairs well with almost anything; it has a subtle flavor that is easily overpowered by stronger ingredients. If you're using butternut squash in a soup, stew, or curry dish, feel free to add some extra spices to the mix and adjust the flavor as you see fit. Butternut squash makes a great addition to any meal; it can also be roasted and eaten as a side dish or snack.

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