Preparing-a-Butternut-Squash
January 19, 2012
•Abraham Nord
•Dallas
• 0 Comments
Preparing a Butternut Squash
The New Year is not only a time of resolutions and celebrations; it is also a time to take advantage of all the great seasonal produce available at your local grocer. Of all the winter squash available this time of year the butternut squash is one of the sweetest, most versatile and easiest to prepare. Cut into cubes and roasted as a side dish or pureed into ravioli, the possibilities are virtually limitless. If you have a passion for the culinary arts you do not want to miss out on winter squash season.
Buying and Storing
When picking out a butternut squash look for one that is very hard, solid and heavy for its size. Pick a squash with a matte skin as shiny skin is the sign of a squash that was picked before it was ripe. When you get your squash home store it in a cool, dry place and do not refrigerate it. A butternut squash that is stored properly will keep for over a month making it an easy ingredient to keep on hand.
Preparing a Butternut Squash
The thin skin on a butternut squash makes it very easy to prepare. First use a sharp chef’s knife to trim off the top and bottom of the squash and then cut the squash in half crosswise. Using your knife again cut the large, round bottom in half lengthwise and scoop at seeds and pulp with a spoon. Using a vegetable peeler or paring knife, remove the skin from the outside of your squash. Finally cut your squash into 1 to 11/2 inch slices or cubes.
Cooking Your Squash
The easiest way to prepare your squash is by roasting it in the oven at 400 degrees. Once it is soft and tender it can be used in a variety of recipes. For a simple side dish try mashing your roasted squash with a little butter, nutmeg, salt and pepper. It also makes an excellent addition to soups, couscous dishes, risotto, pasta and pairs well with virtually any poultry dish. With its mild taste and soft texture your options with butternut squash are limited only by the imagination, this is where classes at a cooking school in Dallas can help out. With a few classes you can learn all sorts of new and exciting recipes and techniques.
This article is presented by Le Cordon Bleu College of Culinary Arts in Dallas. Le Cordon Bleu College of Culinary Arts Dallas offers culinary arts and pâtisserie and baking training programs in Dallas, Texas. To learn more about the class offerings, please visit Chefs.edu/Dallas for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.