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6 servings, 3/4 cup (175 mL) each
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Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb. (900 g to 1.4 kg), this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavour. To prepare, cut off both ends and peel from squash, then cut squash lengthwise in half. Scoop out and discard the seeds and stringy fibres. Cut squash into cubes as directed. If desired, squash can be cut up in advance; store in tightly covered container in refrigerator up to 24 hours before using as directed.
This easy-to-make recipe gives squash a whole new flavour. And as a bonus, the squash provides both an excellent source of vitamin A and a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.